Two-Step Rack of Lamb

Two-Step Rack of Lamb
Photo by James Carrier

Ingredients

  • ½ teaspoon fresh-ground pepper
  • 1 cup dry red wine
  • 1 teaspoon dried thyme
  • 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
  • ½ cup balsamic vinegar
  • + 1 more ingredients
    • ½ to 1 cup port

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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