Woodford Reserve Marinated Rack of Lamb


  • 1/4 cup whiskey/bourbon 
  • 2 cups mild olive oil
  • 1/2 cup finely chopped garlic
  • 1/4 cup finely chopped fresh ginger
  • 1/4 cup finely chopped fresh rosemary
  • 1/4 cup soy sauce
  • 1 1/4 lb (3) racks of lamb, trimmed of excess fat and sinew
  • 5 tbsps olive oil
  • 2 tsps coarse kosher salt
  • 1/2 cup finely chopped fresh Italian parsley
  • 1/4 cup finely chopped fresh rosemary
  • 1/4 cup finely chopped fresh mint


For lamb:

Combine whiskey/bourbon and next 5 ingredients to make marinade; cover and set aside. Place lamb racks in non-reactive pan. Pour marinade over lamb. Let marinate at least 2 hours in refrigerator. Remove and place lamb racks on heavy, large, rimmed baking sheet. Brush lamb with 1 tablespoon olive oil. Sprinkle with 2 teaspoons coarse salt and pepper. Mix herbs in a small bowl; press herb mixture firmly over meat side of lamb to adhere. Let stand 2 hours at room temperature. (Can be made 6 hours ahead. Prepare as directed; cover and refrigerate.)

Preheat oven to 425°F. Heat remaining 4 tablespoons oil in heavy large nonstick skillet over medium-high heat. Working in batches, add lamb, meat-and-herb side down, and cook until brown, about 4 minutes. Transfer racks to baking sheet, meat-and-herb side up. Roast lamb until meat thermometer inserted into center registers 125°F for medium-rare, about 13 minutes. Remove from oven and let stand 15 minutes.

Cut lamb between bones into individual chops. Divide among 6 plates. Garnish with garlic sauce and serve.

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