Rack of Lamb

Marinate two racks of lamb (16 ribs) in the following marinade for at least eight hours:

  • 1/4 cup dijon mustard
  • 1/2 cup red wine
  • 1/4 cup soy sauce
  • 2 sprigs thyme or rosemary
  • 1/4 cup chopped garlic
  • 1/2 cup canola oil
  • 1 T black pepper

    BBQ or bake at 425F for 20-25 minutes until internal temperature of lamb is approx 130-135F. Alternatively, cut into lamb to determine doneness.