• 1 c. port wine
  • 3 T extra virgin olive oil
  • juice of ½ lemon
  • 2 T chopped fresh rosemary (or 2 t dried rosemary)
  • 4-6 cloves of garlic, crushed
  • freshly ground black pepper, to taste
  • 1 8-rib rack of lamb, cracked or 8-10 lamb chops
  • ½ c. heavy cream


  1. Prepare a marinade with wine, oil, lemon juice, rosemary, garlic, and black pepper.
  2. Trim fat off of lamb, leaving a 1/8-inch layer. Place lamb in a large glass dish and pour marinade over it. Marinate at room temperature for 2 hours or longer in the refrigerator, turning several times. 
  3. Pour marinade into saucepan and save. 
  4. Over red-hot coals on open grill, sear the rack, fat side down for 1 minute. Turn and sear the other side for 1 minute. Turn the rack again onto fat side and cook for approximately 12 minutes (watch for flames from dripping fat). Turn and cook another 12 minutes, covered. Test for medium-rare doneness by carving between the ribs and checking color. The total cooking time might be 30 minutes or more, depending on the desired doneness. Remove the rack of lamb from the grill. Cover loosely with foil to keep warm. 
  5. Bring the marinade to a boil and reduce it by about one-half. Whisk in cream and heat through. Carve lamb into 2-rib portions and serve with cream sauce.