Chateau Laroque Recipe
Recipe information
Make Chateau Laroque in just 1h . Margaux, France (2016)
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Ingredients
Ingredients for Chateau Laroque Wine Pairing
Preparation of the Dish
1. Marinate the Lamb
In a bowl, combine the olive oil, minced garlic, chopped rosemary, salt, and black pepper. Rub this mixture all over the rack of lamb. Cover and let it marinate in the refrigerator for at least 1 hour, or overnight for best results.
2. Prepare the Asparagus
While the lamb is marinating, prepare the asparagus. Rinse under cold water and trim the ends. Set aside.
3. Preheat the Grill
Preheat your grill to medium-high heat, about 400°F (200°C).
4. Grill the Lamb
Remove the lamb from the refrigerator and let it sit at room temperature for about 20 minutes. Place the rack of lamb on the grill, bone side down. Grill for about 15-20 minutes for medium-rare, turning occasionally for even cooking. Use a meat thermometer to check the internal temperature, aiming for 130-135°F (54-57°C).
5. Grill the Asparagus
During the last 5-10 minutes of cooking the lamb, place the asparagus on the grill. Drizzle with balsamic vinegar and grill until tender and slightly charred, about 4-5 minutes, turning occasionally.
6. Rest and Serve
Once the lamb is cooked to your liking, remove it from the grill and let it rest for 5-10 minutes before slicing. Serve the grilled rack of lamb with the balsamic-glazed asparagus on the side.
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