Port Marinated Rack of Lamb

Ingredients

• ¼ cup plus 1 tbsp. extra-virgin olive oil
• ¼ cup ruby port
• ¼ cup red wine vinegar
• ¼ cup fresh lemon juice
• ¼ cup whole-grain mustard
• 1-1/2 tbsp. finely chopped rosemary
• 1-1/2 tbsp. coarsely cracked black peppercorns
• 1 tbsp. minced garlic
• 1 tbsp. minced shallots
• 2 racks of lamb, chine bones removed, racks frenched
• Kosher salt and freshly ground pepper

Preparation

In a large glass baking dish, combine ¼ cup of the oil with the port, vinegar, lemon juice, mustard, rosemary, peppercorns, garlic and shallots. Add the lamb and turn to coat. Let stand at room temperature for 40 minutes.

Meanwhile, light a grill or preheat the oven to 375º F. Drain the lamb and scrape off the marinade. Rub the racks with the remaining 1 tbsp. of olive oil and season with kosher salt and pepper. Grill over a medium-hot fire for 10 to 15 minutes, turning often, until and instant read thermometer registers 130º F for medium rare. Alternatively, heat a large ovenproof skillet and sear the lamb over moderately high heat until browned on both sides, 5 to 6 minutes. Put the skillet in the oven and roast the lamb for 12 minutes for medium rate.

Serves 4