Equipment
Ingredients
Lamb
- 800 g rack of lamb, french-trimmed
Marinade
- 45 ml olive oil
- 60 ml dry red wine
- 15 ml red wine vinegar
- 8 g smoked paprika
- 3 g chili flakes
- 3 garlic, minced
- 4 g fresh thyme, finely chopped
- 10 g salt
- 4 g black pepper, freshly ground
Garnish
- 10 g fresh mint leaves, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 531 kcal
- Protein
- 39 g
- Carbohydrates
- 4 g
- Fat
- 38 g
- Fiber
- 2 g
- Sugar
- 0 g
- Sodium
- 1014 mg
- Saturated Fat
- 5 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 226 mg
- Calcium
- 27 mg
- Iron
- 4.9 mg
- Magnesium
- 21 mg
- Phosphorus
- 118 mg
- Zinc
- 3.2 mg
- Vitamin A
- 57 mcg
- Vitamin C
- 3 mg
- Vitamin E
- 2.2 mg
- Vitamin K
- 10 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.05 mg
- Niacin
- 0.3 mg
- Folate
- 4 mcg
- Water
- 21 g
- Alcohol
- 2 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a mixing bowl, whisk together the olive oil, dry red wine, red wine vinegar, smoked paprika, chili flakes, minced garlic, thyme, salt, and black pepper until completely combined.
Coat the lamb racks thoroughly with the marinade. Let sit at room temperature for 30 minutes. Ensure you wash your hands and sanitize any surfaces that come into contact with the raw meat.
Preheat a grill to medium-high heat, setting up a two-zone cooking area to provide both direct flames and a cooler, indirect heating zone.
Place the lamb racks fat-side down directly over the heat. Sear until a deeply browned, slightly charred crust forms, about 4 to 5 minutes.
Flip the racks and move them to the cooler, indirect heat zone. Close the grill lid and cook until a meat thermometer inserted into the thickest part registers 54 C / 130 F for medium-rare, usually about 15 minutes.
Transfer the lamb to a clean cutting board, tent loosely with aluminum foil, and let it rest for 10 minutes to allow the muscle fibers to relax and redistribute the juices.
Using a sharp chef knife, slice the racks between the ribs into individual chops. Sprinkle the freshly chopped mint leaves over the warm lamb and serve immediately.
Chef's Notes
- Always rest the lamb for at least 10 minutes. Carryover cooking will raise the internal temperature by 2 to 3 degrees Celsius, and resting ensures the juices remain in the meat rather than bleeding out onto the board.
- Ensure separate cutting boards and utensils are used for the raw lamb and the finished, cooked product to prevent cross-contamination.
- Frenching the bones by scraping them clean of meat and fat prevents the tips from burning on the grill and provides a striking, professional presentation.
- The dry red wine acts as both a flavor carrier and a tenderizer. Choose a robust varietal like Cabernet Sauvignon or Syrah that complements the earthiness of the lamb and paprika.
Storage
Refrigerator: 3 days — Store in an airtight container. Meat may lose its pink center upon reheating.
Freezer: 2 months — Wrap tightly in plastic wrap and aluminum foil to prevent freezer burn.
Reheating: Reheat gently in an oven at 150C/300F until just warmed through to avoid overcooking.
Troubleshooting
Outside of the lamb burns before the inside is cooked
Cause: Grill heat is too high or rendered fat caused excessive flare-ups
Fix: Immediately move the lamb to the unlit or lowest heat side of the grill and close the lid to bake it gently
Prevention: Trim excess fat caps before marinating and ensure the grill has a dedicated indirect heat zone
Marinade burns on the grill grate
Cause: Too much residual marinade left on the meat, specifically the garlic and paprika solids
Fix: Cannot be fixed once burned, but scraping off the darkest bitter bits before serving can help
Prevention: Let excess marinade drip off the lamb before placing it on the hot grates
Cultural Context
Cooking lamb over an open flame is a cornerstone of Mediterranean and Middle Eastern culinary traditions. The addition of smoked paprika introduces a subtle Spanish influence, elevating the natural gaminess of the meat with deep, earthy notes.
