OR
2 lamb racks french cut
Marinade
1/4 cup balsamic vinegar
zest of 1 lemon
4 cloves garlic, minced
1 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon black pepper
1/2 teaspoon salt
Combine vinegar, lemon zest with the herbs and spices. Marinate racks of lamb in mixture for 24 hours.
Preheat grill.
Basting Sauce
1/4 cup Dijon mustard
1/4 cup dry red wine
2 tablespoons Worcestershire sauce
1 teaspoon soy sauce
Combine Dijon mustard, red wine, Worcestershire sauce and soy sauce in a bowl.
Remove lamb racks from marinade and place on grill over indirect heat. Grill for one hour or until done, basting with mustard sauce every 20 minutes. Remove from grill when done, let rest for 10 minutes, carve and serve.
