Throw on your fleece and horn rimmed glasses because today we are going straight Oregon. I got a rack from Umpqua Valley Lamb and a bottle of Willamette Valley pinot noir. Like hipsters and ironic mustaches, I think the two will compliment each other quite well. Let's begin:
In a medium bowl whisk 1/2c pinot noir, 1/4c olive oil, shallot, thyme, garlic, and salt & pepper. If you don't have a pinot noir, a nice zinfandel or shiraz will work just fine. "What about two buck chuck?" That garbage is not fit for drinking so why would you soak your lamb in it? Dumbass. Let it marinate for four hours. 
Sear it over direct heat on a hot grill until lightly charred, move it to indirect heat, let it continue to cook for about ten more minutes, remove from heat, and let it sit for another ten minutes. While it would be hilarious to see you destroy the rack by cutting it improperly, I will tell you how to slice it. Place the rack meat side down on the cutting board so your bones are sticking straight up in the air. Slice down between each bone to produce the lollipops seen above. If your meat is not pink, you fucked up. Eat it. 
19 comments:
Wow that looks good enough to eat. And I may even open my bottle of Panther Creek Temperence Hill Pinot to drink with it.
As a Welshman, I consider myself to be an expert when it comes to lamb.
Thanks for making me hungry.
Your plates are ugly.
It was good enough to eat!
I get it. Everyone hates my plates but me but guess what? I run this fucking shit so fuck you. I will continue to use my awesome plates until the end of time and you will have to sit there and look at them. Sucker.
I hate myself for having to compliment your arrogant ass ;), but props are due. The lamb looks incredible.
I don't need your compliment! I already know it is incredible!
That's a great recipe! I love lamb espeacially in summer on BBQ. We had a few BBQ lambchops going and it was great. I marinate it over night and I love to use a bit of honey in the marinade as well. It tastes great when it caramelises!
Thanks! Overnight might be a little much but otherwise it sounds good!
I also forgot to mention that you should only use fresh thyme. Not that dried bullshit.
Damn that shit looks so good I wanna fuck it! But yeah man seriously what's up with those plates? They must be a family heirloom huh?
The plates are just fine...I like funky antiques! As for the lamb, it's about time someone showed the unwashed masses how lamb is properly done!
=^..^=
They are antique Spode from my lady's grandmother. We only have four left so I am very careful with them.
The new heading sucks BTW - put back the old one - which was FUNNY!
What are you talking about? The heading is still the same...
oh nevermind - the new font makes it pop out more. I guess I never actually read the whole thing.
Big fucking surprise...
Nice, lamb is the bomb. Makes me wish I could have a grill in this crappy apartment.
Fucking beautiful lamb mate
Who doesn't love a nice rack?
I might actually try this, but with some hoppy beer, maybe that Sierra Nevada Torpedo. I was thinking that hoppiness could take the place of the mint jelly I usually serve with my lamb. :)
challenge word: recock
Did you French that rack yourself?
Hey Bob! Grills are the best but lamb is one of the few cases I prefer gas.
Your mom has a sweet rack
I would not recommend using beer
I could lie and say yes...but no, it came that way.
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