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This recipe is from Eric Gilson, Executive Chef of Deschutes Brewery

Porter Marinated Rack of Lamb


  • 2 (18-20 oz) frenched lamb racks
  • 1 sprig each of fresh rosemary, mint and thyme
  • ˝ cup olive oil

For the marinade:

  • 24 ounces Black Butte Porter
  • 2 ounces finely chopped garlic
  • 4 ounces finely chopped shallots
  • 1 Tablespoon kosher salt
  • 12 whole black peppercorns
  • 1 teaspoon cayenne pepper

For the marinade:

Place lamb racks in a deep casserole dish. Set aside. Combine rosemary, thyme, mint, and oil in small sauté pan over medium-high heat until aromatic (about 2-3 minutes). Remove from heat and combine with the remainder of ingredients. Pour marinade over lamb racks, cover, and refrigerate over night.

For the racks:

Preheat oven to broil (500 degrees). Remove lamb from marinade and place on cookie sheet. Broil lamb on top oven rack, turning every 4-5 minutes until internal temperature reaches 135 degrees. (About 15-20 minutes).

To serve:

Carve racks into individual chops and serve with haricots verts or green beans and mashed potatoes.

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