Not only do I love drinking MacRostie Sonoma Coast Pinot Noir, I also love cooking with it! Pinot Noir is my favorite marinade for lamb as well as the perfect wine to enjoy with lamb grilled to juicy perfection. The hint of spice on the finish of my Sonoma Coast Pinot complements the fresh herbs and spices in the Pinot marinade. Please enjoy my favorite lamb recipe with good company and a bottle of MacRostie Sonoma Coast Pinot Noir.

Cheers - Kevin Holt, MacRostie Winemaker

3 racks of lamb (6 to 8 chops per rack), fat removed and frenched
2 tablespoons of honey

Pinot Noir Marinade:
2 cups MacRostie Sonoma Coast Pinot Noir
¼ cups extra-virgin olive oil
3 tablespoons chopped fresh rosemary
2 tablespoons minced garlic
2 teaspoons good-quality balsamic vinegar
½ teaspoon coarse salt
½ teaspoon freshly-ground black pepper

Trim fat from roast to expose 1 to 1 ½ -inches of bones and about 1/8-inch of fat on meat. An easier way is to ask your butcher to dress the racks and trim all fat from the ribs.

Prepare Pinot Noir Marinade by combining the wine, olive oil rosemary garlic, vinegar salt and pepper in a large bowl. Mix well and set aside.

The easiest way to marinate the lamb is to put each rack into a large zip-lock plastic bag and divide the marinade evenly between the three. Refrigerate for at least 2 hours, or overnight, turning bags several times to coat meat well.

Remove the lamb from the refrigerator 1 hour before grilling to bring to room temperature. Remove the lamb from the marinade; reserving the marinade. Mix honey into marinade and set aside to use when serving the lamb.

When ready to grill, preheat barbecue grill to medium-high heat (350° F). Sear the lamb racks on the hot grill, fat side down for 1 minute. Turn and sear the other side for 1 minute. Turn back onto fat side and cook for approximately 6 to 8 minutes, basting occasionally, or until a meat thermometer registers desired temperature (see below).

Rare - 120°F
Medium Rare - 125°F
Medium - 130°F

Remove from grill and transfer onto a cutting board; let stand 15 minutes before carving. During this time the meat continues to cook.

In a small saucepan, bring the reserved honey/marinade mixture to a boil; let boil until mixture is reduced by ½. You may need to add a splash more pinot noir wine to mixture so there is enough to drizzle over all of the lamb.

When ready to serve, slice between racks into single-rib portions (hold the rack by the bones and in one slice, run the knife between the ribs) and serve on individual serving plates. Top the lamb with the reserved honey/marinade mixture.

Enjoy with a glass of MacRostie Sonoma Coast Pinot Noir!