Rack of Lamb Madame Bali Recipe

“This is an Armenian recipe, which I learned from my friend Armen Baliantz. Th­e lamb racks are marinated in pomegranate juice and white onions for three days, and then grilled on our parrilla. Very tender and delicious, with rice pilaf.” – Francis Ford Coppola

Pairs With

2021

Director's Cut Sonoma County Cabernet Sauvignon

Outstanding quality with flavors of mocha, toffee, blackberry jam, and baking spices

Price

$32.00

Member Price

$28.80

Director's Cut Sonoma County Cabernet Sauvignon quantity

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SERVES 4

Ingredients

• 4  lamb racks of (8-rib rack)
• 1 quart pomegranate juice
• 1 onion, sliced
• Pinch of Salt
• Pinch of Pepper

Directions

1. Place lamb in a non-reactive pan.
2. Place onions in the pan with the lamb and cover with the pomegranate juice. Marinate for 3 days.
3. Remove the lamb from the marinade and pat dry. Season both sides of the lamb with a pinch of salt and pepper.
4. Cook lamb on a charcoal grill over medium hot coals until medium rare, approximately 10 minutes per side.
5. Serve with rice pilaf and your favorite grilled vegetables. Serves 4 people.