Grilled Rack of Lamb with Demi-Glace
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
- 2 cups J. Lohr Estates Seven Oaks Cabernet Sauvignon
- 1/4 cup lamb rack rub (previous recipe)
- 2 cups demi-glace (purchased or home-made)
- slurry (thin paste of water and flour or cornstarch)
Lamb Rack Rub
- Mix all ingredients well, should make approximately two cups.
- Whisk wine and lamb rub in saucepan, reduce by half over medium-high heat.
- Stir in demi-glace and bring to a boil.
- Whisk in slurry to desired consistency and reduce heat to keep warm.
- Preheat grill 10-15 minutes prior to adding the lamb.
- 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.
- Once they reach the desired temperature (115°F for me), pull them off the grill and let rest for five minutes.
- Slice through each bone and drizzle with lamb demi-glace.
- Serve and enjoy with J. Lohr Estates Seven Oaks Cabernet Sauvignon!
Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.