- 2 1/2 cup extra-virgin olive oil
- Red onions, julienned
- » cup sugar
- 2 cups dry red wine
- 2 cups red wine vinegar
- 1/2 cup honey
- 1 cup Dijon mustard
- 4 racks of lamb, cut into chops (6 pounds)
- Salt and pepper
In a large sauté pan over low heat, heat the olive oil. Sauté the onions for 2 minutes, or until golden brown. Add the sugar, wine, and red wine vinegar. Cook for an additional 3 minutes, or until hot. Set aside at room temperature.
When the mixture is cool, add the honey and the mustard to a medium bowl and mix well. Marinate the racks of lamb in the mixture overnight covered in the refrigerator.
Remove the chops from the marinade. Heat the grill to medium heat, sprinkle the chops with salt and pepper, and grill for a few minutes on each side, or until cooked. Serve hot.