Recipe courtesy of Ming Tsai
Save Recipe Print
4 servings



In a small dry skillet, heat the peppercorns over medium heat until fragrant, 4 to 6 minutes. Transfer to a pan large enough to hold the racks and add the mustard, soy sauce, red wine, thyme, garlic, and oil. Mix, add the racks, and turn to coat them. Marinate in the refrigerator, turning occasionally, at least 8 hours and preferably overnight. Prepare an outdoor grill or preheat the broiler. Season the lamb with the salt and pepper and grill over high heat, or broil, turning once, until brown and crisp, 12 to 15 minutes. Let rest 3 minutes before slicing.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Rack of Lamb

Recipe courtesy of Ina Garten

Grilled Lamb Chops

Recipe courtesy of Giada De Laurentiis

Pan-Grilled Lamb Shoulder Chops

Recipe courtesy of Food Network Kitchen

New England Clam Chowder

Recipe courtesy of Dave Lieberman

Herb-Roasted Lamb

Recipe courtesy of Ina Garten

Marinated Lamb Chops

Recipe courtesy of Ellie Krieger

Crown Roast of Lamb

Recipe courtesy of Alton Brown

Braised Lamb Shanks

Recipe courtesy of Anne Burrell

Roasted Lamb Chops

Recipe courtesy of The Neelys

Browse Reviews By Keyword

          Latest Stories