Rack of Lamb Madame Bali Recipe

authentic recipes rustic franciss favorites

“This is an Armenian recipe, which I learned from my friend Armen Baliantz. Th­e lamb racks are marinated in pomegranate juice and white onions for three days, and then grilled on our parrilla. Very tender and delicious, with rice pilaf.” – Francis Ford Coppola

Plate of lamb and carrots.


  • 4  lamb racks of (8-rib rack)
  • 1 quart pomegranate juice
  • 1 onion, sliced
  • Pinch of Salt
  • Pinch of Pepper

Method of Preparation:
Place lamb in a non-reactive pan. Place onions in the pan with the lamb and cover with the pomegranate juice. Marinate for 3 days. Remove the lamb from the marinade and pat dry. Season both sides of the lamb with a pinch of salt and pepper. Cook lamb on a charcoal grill over medium hot coals until medium rare, approximately 10 minutes per side. Serve with rice pilaf and your favorite grilled vegetables. Serves 4 people.

Suggested wine pairing:
Director's Sonoma Cabernet Sauvignon. This Cabernet Sauvignon is a polished, medium-bodied wine with ripe, flavorful impressions of black raspberries, cherries, anise, and pink peppercorns. Plush on the palate with just the right amount of vibrancy, the wine offers a spectacularly long  finish where subtle nuances of earth, tobacco, and traces of spicy seasoned oak emerge to create a compelling tasting experience.