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Grilled Saffron Rack of Lamb

Courtesy of: The California Wine Club


This recipe from The California Wine Club is a perfect dinner party dish. This will pair well with a Napa Valley Petite Sirah

Prep Time: 15 Minutes*

*does not include time taken to marinate

Cook Time: 25 Minutes

Yield: Serves 6


  • 2 lamb racks (3 - 3 1/2 lb total), rib bones frenched
  • kosher salt and freshly ground black pepper, to taste
  • 2 garlic cloves, crushed
  • 1 c plain Greek yogurt (2% fat)
  • 2 Tbsp olive oil
  • 1 tsp lemon zest, finely grated
  • 1/2 tsp saffron threads, finely crumbled


  1. Season lamb with salt and pepper; place each rack in a large Ziplock bag.
  2. Whisk remaining ingredients in a small bowl and divide between bags. Seal bags, pressing out excess air; turn lamb to coat and refrigerate overnight.
  3. Heat grill to medium-high. Remove lamb from bags and wipe off excess marinade. Cook over direct heat, turning and moving to cooler part of grill as needed to avoid flare-ups, until browned all over, about 8-10 minutes.
  4. Move lamb to cooler part of grill, cover grill and cook lamb, turning occasionally for about 15 minutes, or until an instant-read thermometer inserted into center registers 125°F for medium-rare. Let rest 10 minutes; cut into individual chops.
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