Print Options

Back to Grilled Rack of Lamb >

Include these items:

Taste of Home Logo

Grilled Rack of Lamb

 Grilled Rack of Lamb
Whenever my husband and I really want to impress guests, we make this rack of lamb. The marinade keeps the meat juicy and tender while grilling. —Gail Cawsey, Geneseo, Illinois
8 ServingsPrep: 10 min. + marinating Grill: 15 min.

Ingredients

  • 2 cups apple cider or juice
  • 2/3 cup cider vinegar
  • 2/3 cup thinly sliced green onions
  • 1/2 cup canola oil
  • 1/3 cup honey
  • 1/4 cup steak sauce
  • 2 teaspoons dried tarragon
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 4 racks of lamb (1-1/2 to 2 pounds each)

Directions

  • In a large saucepan, combine the first nine ingredients. Bring to a
  • boil. Reduce heat; simmer, uncovered, for 20 minutes. Cool to room
  • temperature. Remove 1 cup for basting; cover and refrigerate. Pour
  • the remaining marinade into a large resealable plastic bag; add
  • lamb. Seal bag and turn to coat; refrigerate for 2-3 hours or
  • overnight, turning once or twice.
  • Drain and discard the marinade. Cover rib ends of lamb with foil.
  • Using long-handled tongs, moisten a paper towel with cooking oil and
  • lightly coat the grill rack. Grill, covered, over medium heat or
  • broil 4 in. from the heat for 15 minutes.
  • Baste with reserved marinade. Grill or broil 5-10 minutes longer or
  • until meat reaches desired doneness (for medium-rare, a meat

2 of 2

Grilled Rack of Lamb (continued)

Directions (continued)

  • thermometer should read 145°; medium, 160°; well-done,
  • 170°), basting occasionally. Yield: 8 servings.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.