Recipe courtesy of Ming Tsai
Save Recipe Print
Yield:
4 servings

Ingredients

Directions

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.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Grilled Lamb Chops

Recipe courtesy of Giada De Laurentiis

Pat's Garlic Grilled Lamb Chops

Recipe courtesy of The Neelys

Pan-Grilled Lamb Shoulder Chops

Recipe courtesy of Food Network Kitchen

Grilled New Zealand Lamb Rack with Asian Ratatouille, Shoestring Potatoes, and Roasted Garlic Infused Jus

Recipe courtesy of Ming Tsai|Budi Kazali

New Zealand Baby Lamb Chops

Recipe courtesy of Gourmet Magazine

New Zealand Rack of Lamb with Sweet Potato Mash and Three Bean Ragout

Recipe courtesy of Robert Irvine

Grilled New Zealand Lamb Rack with Five Spice Root Vegetable Gratin and Star Anise Demi Glace

Recipe courtesy of Ming Tsai

Moroccan Crusted Lamb Racks with Grilled Apricots

Recipe courtesy of Christine Cushing

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories