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Van's Rack of lamb in Merlot Sauce

Featured by Ballentine Vineyard in the Gold Wine Club.
Van's Rack of lamb in Merlot Sauce


Delicious rack of lamb with rich Merlot sauce and served over a green salad, potatoes or baby carrots. Pair this meal with Ballentine's 2003 Merlot.

Yield: 3 - 4
Prep Time: 25 Minutes
Cook Time: 60 Minutes


• 4 Double-thick, large Loin Lamb Chops, split
• 1/4 Teaspoon Salt
• 1/4 Teaspoon Pepper
• 1/4 Teaspoon Paprika
• 3 Tablespoons Soy Sauce
• 1/2 Cup Merlot in recipe
• 1 Glass Merlot for chef
• 1/4 Teaspoon Dry Mustard
• 1/8 Teaspoon Garlic Powder
• 1/3 Cup Water
• 8 Large Button Mushrooms, peeled


Trim all excess fat from lamb chops. Season with salt, pepper, and paprika. Thread lamb chops on long skewer to resemble rack of lamb and place in shallow baking dish. Bake in moderate oven 350 degrees Fahrenheit for 1/2 hour. Pour off melted fat.

Mix soy sauce, wine, mustard and garlic powder; pour over chops, coating well. Bake 1/2 hour longer, basting two or three times. Add water and mushrooms and bake 15 minutes more. Cooked whole baby carrots, peas and tiny crooked new potatoes may be added last 15 minutes, if desired. Serve with tossed green salad and dessert.

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