Rack of Lamb

Rack of Lamb with Balsamic Drizzle
Serves 8

When the weather starts to warm up in Spring, people like to fire up their grills. This just happens to coincide with lamb season. Lamb is best cooked rare to medium-rare. Position the bones curve-side-up on the cooler part of the grill so they don’t burn, or cover them with foil.

What you need:
2 racks lamb, trimmed (ask your butcher to do this)
¼ cup Poultry Seasoning (recipe to follow)
½ cup balsamic vinegar

What to do:
1. Prepare the Poultry Seasoning.

2. Season the lamb evenly on all sides with the Poultry Seasoning and let it sit, uncovered, at room temperature for 30 minutes.

3. While the lamb is resting, add ½ cup balsamic vinegar to a small nonstick pan over medium-low heat and cook, stirring, for 5 to 7 minutes, until the vinegar has reduced by half. Be careful not to over-reduce the vinegar, as this will make it bitter. Set aside until ready to use.

4. When you are ready to cook the lamb, heat the grill to 400 degrees F, using the direct grilling method.

5. Place the lamb directly on the grill and cook 5 minutes, then flip it and cook another 5 to 7 minutes, or until a meat thermometer placed in the thickest part of the meat reads an internal temperature of 126 degrees F. Remove the lamb from the heat and let it rest for 5 minutes before carving.

6. Slice the lamb between the bones and transfer the meat to a platter. Drizzle with the balsamic reduction and serve immediately.

Poultry Rub
Yields a generous 1½ cups

What you need:
1 cup kosher salt
2 tablespoons freshly ground pepper
1 tablespoon plus 1 teaspoon granulated garlic
2 teaspoons ground cumin
2 teaspoons cayenne pepper
2 tablespoons smoked paprika
2 tablespoons ground sumac
1 tablespoon plus 1 teaspoon dried Greek oregano, available at most groceries

What to do:
In a medium bowl, mix all ingredients together thoroughly. Store in an airtight container until ready to use.

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