Directions
- Prep the Lamb
Rub lamb racks with Dijon mustard. Combine rosemary, thyme, garlic, olive oil, salt, and pepper into a paste. Coat the racks and let sit for 20 minutes.
- Grill Indirectly
Set grill for indirect heat at 375°F. Place lamb bone-side down and cook for 30–35 minutes, or until internal temp hits 130°F for medium-rare.
- Make the Reduction
In a saucepan, simmer red wine and BBQ sauce until reduced by half. Stir in butter off the heat for richness.
- Serve with Elegance
Slice into chops and drizzle with red wine BBQ reduction. Pairs beautifully with grilled asparagus and rosemary potatoes.
