Island Gurl BBQ rub brings the most robust and smoky flavour to this tender rack of lamb dish; complemented with a slightly sweet wine sauce that will have your guest swooning.
Serves 4
INGREDIENTS
2 racks lamb Frenched (6 to 8 ribs each)
1 ½ cup (375 mL) red wine
2 Tbsp (30 mL) olive oil
¼ cup (60 mL) Island Gurl BBQ Rub
For the Cherry-Wine Sauce
1 ½ cup (375 ml) red wine
2 Tbsp (30 mL) balsamic glaze
1 lb frozen pitted cherries, thawed
PREPARATION
1. Place racks rib side down in a 13- x 9-inch (33 x 23 cm) glass dish, pour the wine and oil over the lamb, turn over meat side down. Cover and marinate at room temperature for 20 minutes.
2. Remove lamb from marinade and discard marinade. Liberally sprinkle the BBQ rub over both sides of each rack and rub over the racks.
3. Place lamb meat side down over direct heat side of the grill, allow grill marks to appear for about 3-4 minutes per side. Transfer to the cooler side of the grill and cook with lid down for another 15-25 minutes for an internal temperature of 130°F medium rare.
4. Remove from the grill, wrap with foil and allow to rest for 10 minutes before slicing.
5. Pour the wine in a small saucepan and place over medium-high heat, add balsamic glaze and bring to a simmer.
6. Add cherries and cook until slightly soft for about 5 minutes. Remove cherries with a slotted spoon, set aside. Reduce wine by half, return cherries to the slightly thickened sauce. Remove from heat, serve with lamb and Caribbean sweet potato mash.
