Grilled Rack of Lamb Recipe

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Grilled Rack of Lamb Recipe

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5 1
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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
Recommended: 38 Greek-Style Dinners
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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 thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally. Yield: 8 servings.
Originally published as Grilled Rack of Lamb in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p62

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  • 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)
  1. 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.
  2. 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.
  3. Baste with reserved marinade. Grill or broil 5-10 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally. Yield: 8 servings.
Originally published as Grilled Rack of Lamb in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p62

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