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
- 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.
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