Grilled Rack of Lamb & Vegetables

Published 19 February 2024

Tasty and elegant, our Grilled Rack of Lamb and Vegetable recipe goes beautifully with the juicy red fruit flavours intermingled with hints of dried herbs in our Private Bin Pinot Noir. It's simple, doesn’t require many ingredients but will be sure to make you feel like a superstar in the kitchen.


1/3 cup balsamic vinegar

1 garlic clove, chopped

2 tbsp tablespoons honey

1/2 cup fresh parsley leaves

3/4 cup vegetable oil

1 rack of lamb (with 8 chops intact)

2 tbsp olive oil

Salt and cracked pepper, to taste

1 tbsp fresh rosemary, finely chopped (or 1 teaspoon dried)


  1. Request the butcher “French” the lamb chop bone ends, or clean the bones yourself.
  2. Brush the rack of lamb with olive oil, and sprinkle with kosher salt, ground pepper, and rosemary.
  3. In a food processor, combine the balsamic vinegar, garlic, honey, and parsley. Pulse until blended.
  4. With the processor running, slowly drizzle in the vegetable oil until the mixture emulsifies.
  5. Season with salt and pepper, to taste, and set aside; dividing sauce equally into two small bowls.
  6. Lightly cover the exposed bones with tin foil to prevent burning while grilling.
  7. Cook, covered, for 10 to 12 minutes fat side up on grill, and turn with tongs, and continue cooking, covered, for another 10 to 12 minutes, or until meat registers 135 to 140 degrees for medium.
  8. Remove rack of lamb and tent with foil, and let the meat stand for 5 minutes before cutting into individual chops.
  9. Cut the rack of lamb into chops, and arrange decoratively on a platter. Spoon half of the reserved sauce over top of chops; plus serve extra sauce on the side for dipping.

Pair with

Private Bin Pinot Noir

Whether you’re enjoying a summer get together with friends or cosied up on the couch next to a roaring fire, Pinot Noir is the perfect wine for all seasons.