People are often intimidated about cooking lamb, but don’t be.  This simple recipe uses an herb paste to add fresh flavors and seal in the juices, so you can cook the lamb racks on the grill (and avoid making a mess in the oven).  For an elegant meal, pair the lamb with Pietra Santa Signature Collection Pinot Noir.

2 mid sized Racks of Lamb

Pinot Noir½ cup fresh sage

¼ cup fresh rosemary

½ cup fresh sorrel

8-10 cloves of fresh garlic

2 Tablespoons Kosher or other coarse ground salt

1 Tablespoon black peppercorns

½ cup Pietra Santa Rosemary Olive Oil

Place all ingredients, except lamb, in a food processor and blend until you have the consistency of a thick paste. Smother the lamb with the herb paste and let sit for 4-8 hours.

30 minutes before cooking, prepare the grill to medium hot. Scrape all paste off of the lamb and set aside. Wrap the end of the bones with foil to avoid burning. Grill the lamb racks for 7-10 minutes per side and reapply the herb paste. Cook an additional 2-3 minutes per side or until a crust has formed and desired doneness is achieved.  Pairs with:  Signature Collection Cabernet Sauvignon