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Woodford Reserve® Marinated Rack of Lamb


1/4 cup Woodford Reserve®
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


  1. Combine Woodford Reserve and the next 5 ingredients to make marinade; cover and set aside.
  2. Place lamb racks in a non-reactive pan. Pour marinade over lamb. Let marinate at least 2 hours in the refrigerator. Remove and place lamb racks on a heavy, large, rimmed baking sheet.
  3. 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 the 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.)
  4. Preheat oven to 425 degrees F. Heat remaining 4 tablespoons oil in a heavy large nonstick skillet over medium-high heat.
  5. Working in batches, add lamb, meat-and-herb side down, and cook until brown, about 4 minutes. Transfer racks to a baking sheet, meat-and-herb side up.
  6. Roast lamb until a meat thermometer inserted into center registers 125 degrees F for medium-rare, about 13 minutes. Remove from the oven and let stand 15 minutes.
  7. Cut lamb between bones into individual chops. Divide among 6 plates. Garnish with garlic sauce and serve.

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Cheers to being responsible.

A great host takes care of every little detail, especially when it comes to helping guests celebrate responsibly. For every occasion you plan, be sure to serve food, provide nonalcoholic options, and offer a safe ride home.

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