Pinet noir marinated lamb rack

EggSimon

Hello to all,

today I cooked lamb racks.

First I marinated the racks in a pinet noir based marinade:



after 3 hours marinating:



Gave the racks a sear of 1 minuter per side:



after searing:



than I cooked it direct high @ 350 F until 140 F internal:

Ross in Ventura

What was in the marinade? they look great

Ross

Frank from Houma

Cooked just right Simon - Eggcelent

EggSimon

Ross in Ventura wrote:

What was in the marinade? they look great

Ross

it was pinet noir, balsamic vinegar, fresh rosmary, salt, pepper and minced garlic.

Misippi Egger

Simon, those looks great - making me hungry !

Try the recipe on the Dizzy Pig Web site sometime and post how you think they compare. That is the only way I have cooked them, but I think I will try your marinade next time.

www.dizzypigbbq.com

thirdeye

Do you mind sharing the amounts of the ingredients in the marinade?

I've been on a marinade search...I was cooking next to a guy at our Eggfest and he had both New Zealand and domestic loins. For one reason or another the recipe was top secret, but it had Greek roots and I believe the marinade time was 2 or 3 days. It looked about the same color as yours and I suspect there was some wine in there.

Desert Oasis Woman

:woohoo:

Dang!! Those look good enough to gobble down real fast :woohoo:

Can see Photo Egg has some competiton now

Fluffyb

The lamb looks FANTASTIC! One of my favorite cooks. For those looking for a recipe with similar ingredients, here is one posted by Reelgem back in April. I tried this marinade and it was great. Speaking of Reelgem, where has she been lately? Always enjoyed her posts & cooks.

The pinot noir marinade was faboulous. Really compliments the lamb.

Grilled Rack of Lamb with Pinot Noir Marinade (enough for 3 racks)

2 cups of a good quality Pinot Noir
1/4 cup extra virgin olive oil
3 tbsp. chopped fresh rosemary
2 tbsp. minced garlic
2 tsps. good-quality balsamic vinegar
1/2 tsp. coarse salt
1/2 tsp freshly ground peppper

In a large bowl, combine the ingredients and marinate the lamb about 2 hours in a large ziploc bag. Be sure to turn the bag frequently while it's marinating.

EggSimon

Fluffyb wrote:

2 cups of a good quality Pinot Noir
1/4 cup extra virgin olive oil
3 tbsp. chopped fresh rosemary
2 tbsp. minced garlic
2 tsps. good-quality balsamic vinegar
1/2 tsp. coarse salt
1/2 tsp freshly ground peppper

Thanks Fluffyb, thats exactly the marinade I used.

I couldn´t find the original post, otherwise I had posted here the link

Blizzard58

They look awesome