Two-Step Rack of Lamb

Ingredients

• ½ teaspoon fresh-ground pepper
• Salt
• 3 fat-trimmed racks of lamb (each 1 1/3 to 1 1/2 lb., with 8 trimmed rib bones; backbone removed)
• ¼ cup minced shallots or onion
• 1 cup dry red wine
• ½ cup balsamic vinegar
• ½ to 1 cup port
• + 1 more ingredients
• • 1 teaspoon dried thyme

1. Trim and discard any fat on lamb racks down to about 1/8 inch thick; rinse lamb. 2. In a deep bowl, mix wine, 1/2 cup port, vinegar, shallots, thyme, and pepper. Add lamb and turn to coat well. Cover bowl airtight and chill for 1 to 4 hours, turning racks occasionally. 3. Lift racks from marin...

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