MARINATED RACK OF LAMB with CABERNET SAUVIGNON SAUCE
- 8 ozs Cabernet Sauvignon
- 5 ozs Olive Oil

- 4 ozs Beef Stock
- 2 ozs Soy Sauce
- 1 oz Spicy Dijon Mustard
- 2 ozs Chopped Scallions or Onions
- 5 Cloves Garlic Chopped
- 2 Lamb Racks
- 2 tbsps Chopped Fresh Parsley
- 1 tsp Fresh Thyme
- 1 tsp Black Pepper
- 1/2 tsp Smokey Spanish Paprika
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Black Pepper
- 1/2 tsp Salt
24 Hours in Advance of Dinner
For the Marinade:
In a blender or food processor combine wine, 4 oz. olive oil, beef stock, soy sauce and mustard. Mix and set aside. In a bowl, add onions, garlic, parsley, thyme and pepper and mix together. Add these ingredients to the liquid mixture and stir to combine. Place lamb racks in a large dish and pour the liquid mixture over the meat. Add more stock if necessary to submerge the racks in liquid. Cover the dish and refrigerate for 24 hours.
For the Spice Rub:
Combine all spices and set aside. After 24 hours remove refrigerated lamb racks, pour off the marinade in a sauce pan and set aside. Rub the lamb racks with the spice rub, wrap in foil and place back in the refrigerator. Place sauce pan with marinade on medium high heat and reduce liquid by half. Remove from heat and let cool. Skim fat from the top, taste and adjust seasoning to your taste. This becomes the sauce. Pull seasoned rack of lamb from the refrigerator and let set for 1 hour before cooking. If you grill the racks wrap the bones with foil to prevent burning. Or you can brown the racks in a hot frying pan in 2 TBS olive oil, then finish in the oven at 375 degrees.
Internal Temperature Chart
120 degrees – Rare
130 degrees – Medium Rare
140 degrees – Medium
150 degrees – Medium Well
160 degrees – Dead!
Take off the heat, cover with foil and let rest for 20 minutes, then cut into chops. Serve with Sauce.
