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Categories:Viewed: 50 - Published at: 7 years ago
Ingredients
- 1 tablespoon black peppercorns, plus ground pepper
- 1/4 cup Dijon mustard
- 1/4 cup soy sauce
- 1/2 cup red wine
- 2 sprigs thyme
- 1/4 cup finely chopped garlic
- 1/2 cup canola oil
- 2 lamb racks, about 1 pound each, chine bone removed
- 2 tablespoons chopped chives, for garnish
Method
- In a small dry skillet, heat the peppercorns over medium heat until fragrant, 4 to 6 minutes.
- Transfer to a pan large enough to hold the racks and add the mustard, soy sauce, red wine, thyme, garlic, and oil.
- Mix, add the racks, and turn to coat them.
- Marinate in the refrigerator, turning occasionally, at least 8 hours and preferably overnight.
- Prepare an outdoor grill or preheat the broiler.
- Season the lamb with the salt and pepper and grill over high heat, or broil, turning once, until brown and crisp, 12 to 15 minutes.
- Let rest 3 minutes before slicing.
