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Grilled Rack of Lamb with Mixed Vegetables
Pair with our Napa Valley Red Blend, as prepared by Patrick Bui, owner of Bui Bistro in Napa.
- 1 lb yellow zucchini cut length wise
- 1 lb green zucchini cut length wise
- 1 lb portobello mushroom
- 2 lbs yellow and red bell pepper
- 4 tbsp minced garlic
- 4 tbsp minced shallots
- 4 tbsp olive oil
- 4 tbsp Dijon mustard
- 2 tbsp salt
- 2 tbsp black pepper
Combine garlic, shallots, oil, mustard, salt and pepper and toss with vegetable and lamp to coat.
Marinate for at least 4 hours (for better results marinate overnight).
Grill on the BBQ.