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Grilled Rack of Lamb & Vegetables Paired With Our Pinot Noir

Tasty and elegant, our Grilled Rack of Lamb and Vegetable recipe goes beautifully with the juicy red fruit flavours intermingled with hints of dried herbs in our Private Bin Pinot NoirIt's simple and doesn’t require many ingredients but will be sure to make you feel like a superstar in the kitchen. So pour yourself a glass of our Marlborough Pinot Noir and indulge in an idyllic evening at home.

Grilled Rack of Lamb and Vegetables


  • 1/3 cup balsamic vinegar
  • 1 garlic clove, chopped
  • 2 tablespoons honey
  • 1/2 cup fresh parsley leaves
  • 3/4 cup vegetable oil
  • 1 rack of lamb (with 8 chops intact)
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)


How to make it:

  1. Request the butcher “French” the lamb chop bone ends, or clean the bones yourself. Learn how here.
  2. Brush the rack of lamb with olive oil, and sprinkle with kosher salt, ground pepper, and rosemary.
  3. In a food processor, combine the balsamic vinegar, garlic, honey, and parsley. Pulse until blended.
  4. With the processor running, slowly drizzle in the vegetable oil until the mixture emulsifies.
  5. Season with salt and pepper, to taste, and set aside; dividing sauce equally into two small bowls.
  6. Lightly cover the exposed bones with tin foil to prevent burning while grilling.
  7. Cook, covered, for 10 to 12 minutes fat side up on grill, and turn with tongs, and continue cooking, covered, for another 10 to 12 minutes, or until meat registers 135 to 140 degrees for medium.
  8. Remove rack of lamb and tent with foil, and let the meat stand for 5 minutes before cutting into individual chops.
  9. Cut the rack of lamb into chops, and arrange decoratively on a platter. Spoon half of the reserved sauce over top of chops; plus serve extra sauce on the side for dipping.

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Awatere Valley