Ingredients
2 cups apple cider or juice2/3 cup cider vinegar2/3 cup thinly sliced green onions1/2 cup canola oil1/3 cup honey1/4 cup steak sauce2 teaspoons dried tarragon2 teaspoons salt1/2 teaspoon pepper4 racks of lamb (1-1/2 to 2 pounds each)
Preparation
In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Cool to room temperature. Remove 1 cup for basting; cover and refrigerate. Pour the remaining marinade into a shallow dish; add lamb and turn to coat. Cover and refrigerate for 2-3 hours or overnight, turning once or twice.
Drain and discard the marinade. Cover rib ends of lamb with foil. Lightly oil the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 15 minutes.
Baste with reserved marinade. Grill or broil 5-10 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally.
