GRILLED RACK OF LAMB WITH MACADAMIA-MINT PESTO

GRILLED RACK OF LAMB WITH MACADAMIA-MINT PESTO image

Yield 6 servings

Number Of Ingredients 18

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2 racks of lamb
5 cloves garlic, peeled and sliced into thin slivers
1/3 cup Dijon mustard
1/4 cup soy sauce
1/2 cup brown sugar
1-1/4 cups zinfandel wine
1 tablespoon chopped fresh rosemary
1 each shallot, chopped
1 tablespoon black pepper
1-1/2 cup extra virgin olive oil
1 cup finely chopped mint
1/4 cup finely-chopped macadamia nuts (do not puree)
3 cloves finely minced garlic
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sugar
1/4 cup Asian dark sesame oil
salt and freshly ground pepper

Steps:

Trim the lamb racks of excess fat. With a small sharp paring knife, pierce the fat layer lamb to a depth of about 1/2" and insert slivers of garlic spaced every 2 inches. For the marinade, combine the Dijon mustard, soy sauce, brown sugar, wine, rosemary, shallot, and black pepper in a bowl. Whisk in the olive oil well. Place the lamb in a non-reactive pan (glass, stainless steel, or ceramic) and pour the marinade over it. Cover and refrigerate for at least one day or up to 48 hours, turning the meat occasionally in the marinade to coat both sides. Remove the lamb from the refrigerator 2 hours prior to grilling. Leave racks intact and grill the lamb, fat side down, over medium-low charcoal until medium of medium-rare, basting with the marinade every 5 to 10 minutes. For the pesto, combine the mint, macadamia nuts, garlic, soy sauce, rice wine vinegar, sugar, and sesame oil. Season to taste with salt and freshly ground pepper. Slice the rack of lamb into individual chops and serve with the macadamia-mint pesto.