Rack of Lamb Madame Bali Recipe

Ingredients:

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

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

Suggested wine pairing:
Director’s Sonoma Cabernet Sauvignon. This Cabernet Sauvignon is a polished, medium-bodied wine with ripe, flavorful impressions of black raspberries, cherries, anise, and pink peppercorns. Plush on the palate with just the right amount of vibrancy, the wine offers a spectacularly long  finish where subtle nuances of earth, tobacco, and traces of spicy seasoned oak emerge to create a compelling tasting experience.