Grilled New Zealand Lamb Rack Recipe | Ming TsaiYield: 4 servingsNutritional Analysis Per Serving Serving Size: 1 of 4 servings Calories: 921 Total Fat: 85 g Saturated Fat: 27 g Carbohydrates: 7 g Dietary Fiber: 2 g Sugar: 1 g Protein: 27 g Cholesterol: 126 mg Sodium: 1143 mgIngredients

1 tablespoon black peppercorns, plus ground pepper
1/4 cup Dijon mustard
1/4 cup soy sauce
1/2 cup red wine
2 sprigs thyme
1/4 cup finely chopped garlic
1/2 cup canola oil
2 lamb racks, about 1 pound each, chine bone removed
2 tablespoons chopped chives, for garnish

Fire up your grill and discover the magic of this Grilled New Zealand Lamb Rack recipe, inspired by Ming Tsai. Imagine tender, juicy lamb infused with a savory marinade of Dijon mustard, soy sauce, and red wine, bursting with aromatic thyme and garlicperfect for elevating any dinner into a memorable feast.

Step 1: Craft the Marinade
Toast 1 tablespoon black peppercorns in a dry skillet over medium heat until fragrant, about 4-6 minutes. In a large pan, whisk together with mustard, soy sauce, red wine, thyme, garlic, and oil. Add the lamb racks, coat thoroughly, and marinate in the fridge for at least 8 hours (overnight is best), flipping occasionally. This step locks in bold flavors for succulent results.[1][3][5]

Step 2: Grill to Perfection
Preheat your outdoor grill to high or fire up the broiler. Season racks with salt and pepper. Grill or broil 12-15 minutes, flipping once, until crispy and browned outside. Rest 3 minutes, then slice between bones. Garnish with chives for a fresh, vibrant finish that inspires every bite.[1][3][5]

New Zealand lamb's mild flavor and fine marbling shines here, grilling evenly to juicy perfection. High heat creates a caramelized crust via the Maillard reaction, pairing umami depth with herbal notes. Serve with grilled asparagus, roasted potatoes, or steamed ricereduce leftover marinade into a glossy glaze for extra wow. Indulgent at 921 calories with 27g protein, it's low-carb luxury that begs you to cook it tonight![1][2][4]