Mix together the ingredients for the marinade. Place the rack of lamb in a large dish and pour the marinade over it, covering completely. Marinate at room temperature for a couple of hours, spooning marinade over lamb occasionally.
Wrap foil around bone tips to prevent them from charring and breaking. Place the lamb on the upper grill over low heat, turning halfway through cooking time. Brush frequently with the baste.
Wine Pairing(s)
Joseph Drouhin Cote de Nuits-Villages
Arthur Barolet Chassagne-Montrachet Rouge
Sacred Hill 'Whitecliff' Chardonnay
Chateau Leoville Poyferre Saint Julien
Domaine Auguste Clape Cornas
Raptor Ridge Pinot Noir
Haskell's Bordeaux
Phillips 'Toasted Head' Cabernet Sauvignon
Louis Martini Reserve Cabernet Sauvignon 'Alexander'
Black Box Shiraz
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