Grilled Rack of Lamb and Vegetables
Make the Moment
Perfect for your cosy night in Villa Maria Private Bin Pinot Noir matched with a Grilled Rack of Lamb and vegetables.
Ingredients
- 1/3 cup balsamic vinegar
- 2 tablespoons honey
- 3/4 cup vegetable oil
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
- 1 garlic clove, chopped
- 1/2 cup fresh parsley leaves
- 1 rack of lamb (with 8 chops intact)
- Kosher salt and freshly ground black pepper to taste
Method
- Request the butcher to ‘French’ the lamb chop bone ends or clean the bones yourself.
- Brush the rack of lamb with olive oil, and sprinkle with kosher salt, ground pepper, and rosemary.
- In a food processor, combine the balsamic vinegar, garlic, honey, and parsley. Pulse until blended.
- With the processor running, slowly drizzle in the vegetable oil until the mixture emulsifies.
- Season with salt and pepper, to taste, and set aside; dividing sauce equally into two small bowls.
- Lightly cover the exposed bones with tin foil to prevent burning while grilling.
- Cook, covered, for 10 to 12 minutes fat side up on grill, and turn with tongs, and continue cooking, covered, for another 10 to 12 minutes, or until meat reaches 135 to 140 degrees for medium.
- Remove rack of lamb and tent with foil, and let the meat stand for 5 minutes before cutting into individual chops.
- Cut the rack of lamb into chops, and arrange decoratively on a platter.
- Spoon half of the reserved sauce over top of chops; plus serve extra sauce on the side for dipping.
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Delicious! So love this outstanding quality Villa Maria Private Bin Pinot Noir with this recipe. The flavours were perfect and a wonderful match with both lamb and the delicious sauce - love the addition of honey to the mint sauce - touch of brilliance! Janine Duffy
