Grilled Rack of Lamb with Demi-Glace

Grilled lamb

A bit of iconic J. Lohr Estates Seven Oaks Cabernet Sauvignon in the demi-glace beautifully ties together wine and lamb on the grill.

Recipe courtesy of Chef Doug Wilson.



  • 4 Lamb Racks (about 8 bones to a rack)

Lamb Rack Rub

  • 1 cup Dijon Extra Strong
  • 1 oz. J. Lohr Estates Seven Oaks Cabernet Sauvignon
  • 2 Tbsp. Black Pepper
  • 2 tsp. Kosher Salt
  • 1.5 Tbsp. Chopped Rosemary
  • 2 tsp. Lemon Juice
  • 2 Tbsp. Chopped Parsley
  • 1 Tbsp. Honey
  • 2 Tbsp. Chopped Garlic

Lamb Demi-Glace

  • 2 cup J. Lohr Estates Seven Oaks Cabernet Sauvignon
  • 1/4 cup Lamb Rack Rub (previous recipe)
  • 2 cup Demi-Glace (purchased or home-made)
  • Slurry (thin paste of water and flour or cornstarch)


Lamb Rack Rub

  1. Mix all ingredients well, should make approximately two cups.

Lamb Demi-Glace

  1. Whisk wine and lamb rub in saucepan, reduce by half over medium-high heat.
  2. Stir in demi-glace and bring to a boil.
  3. Whisk in slurry to desired consistency and reduce heat to keep warm.

Lamb Rack

  1. Preheat grill 10-15 minutes prior to adding the lamb.
  2. Grill lamb racks, turning regularly to avoid burning. Once they are about 95°F, rub tops with rack rub and let cook bone side down, preferably on the extra rack above main surface to avoid burning. With the lid down.
  3. Once they reach the desired temperature (115°F for me), pull them off the grill and let rest for five minutes.
  4. Slice through each bone and drizzle with lamb demi-glace.
  5. Serve and enjoy with J. Lohr Estates Seven Oaks Cabernet Sauvignon!

Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.