Grilled Rosemary-Thyme Rack of Lamb
¼ cup red wine, such as Cabernet
2 Tbs Dijon Mustard
3 Tbs chopped rosemary (or 2 tsp dried rosemary)
2 Tbs chopped thyme (or 1 tsp dried thyme)
1 Tb minced garlic
½ tsp dried Oregano (or 1 ½ tsps fresh)
½ tsp freshly ground black pepper
¼ tsp salt
1 Tb canola oil
2 racks of Reister Farms Lamb
In a shallow dish, whisk all ingredients except oil and lamb. Slowly drizzle in oil while whisking to incorporate. Using a boning knife, slice the excess flap of fat off of the lamb and discard. Coat lamb in marinade and refrigerate at least 2 hours, up to 48 hours.
30 minutes prior to cooking, remove lamb from refrigerator to room temperature. Preheat grill on medium (about 350 degrees). Wrap pieces of foil around both sets of exposed rib to prevent charring.
Lightly oil grate and place meaty side of lamb on grill. Press the middle of each piece down gently and close lid. Cook for 3 to 5 minutes until browned, not charred. Turn lamb to other side and cook to medium-rare about 5 mintues depending on the thickness of the meat until it reaches an internal temp of 135.
Alternatively you can cook the lamb by searing in a bit of oil in a sauté pan on medium-high heat and finishing in a hot oven for about 10 minutes, depending on thickness.
Allow to rest 5 minutes to allow juices to redistribute before carving into individual servings. Right before serving, sprinkle top cut side of lamb sparingly with finishing salt.