Finally, something to look forward to on Monday’s – Anissa over at Our Chaotic Life (formerly Learning Together Hand in Hand) started this wonderful Recipe Swap a few weeks ago, and since I like to be a Mad Scientist experiment in the kitchen and try new recipes (thankfully hubby is a willing guinea pig…as long as he has his arsenal of hot sauces, he’ll try just about anything) this is right up my ally so I can discover new recipes and share some of the ones I have enjoyed making as well.

Since I forgot to take pictures of the stuffed chicken breasts I made this weekend, I decided to once again share the recipes from the food served at the VGNO Friday Night.

Grilled Rack of Lamb with Pinot Noir Marinade


Pinot Noir Marinade (see recipe below)
3 Racks of lamb (6 to 8 chops per rack), fat removed and frenched*
2 tablespoons honey

*Trim fat from roast to expose 1 to 1 1/2-inches of bones and about 1/8-inch of fat on meat. An easier way is to ask your butcher to dress rack and trim all fat from the ribs.

Arrange racks of lamb in a single layer in a large baking dish. Pour Pinot Noir Marinade over the lamb; turning lamb to coat. Cover and refrigerate at least 2 hours, turning and basting often. NOTE: I like to use large resealable plastic bags for the marinating. One (1) lamb rack fits nicely into a large plastic bag. Divide the marinade between your bags of lamb racks. I also like to marinate in the refrigerator overnight.

When ready to cook, remove from refrigerator 1 hour before grilling to bring to room temperature. Remove lamb rack from marinade; reserving the marinade. Mix honey into marinade and set aside to use when serving the lamb.

When ready to grill, preheat barbecue grill to medium-high heat (350 degrees F). Sear the lamb racks on the hot grill, fat side down for 1 minute. Turn and sear the other side for 1 minute. Turn back onto fat side and cook for approximately 6 to 8 minutes, basting occasionally with the Pinot Noir Marinade. Turn and cook another 6 to 8 minutes, basting occasionally, or until a meat thermometer registers desired temperature (see below).

    Rare – 120°F
    Medium Rare – 125°F
    Medium – 130°F

In a small saucepan, bring the reserved honey/marinade mixture to a boil; let boil until mixture is reduced by 1/2. Additional pinot noir wine may be needed – use your best judgment. Keep warm until ready to serve.

Remove from grill and transfer onto a cutting board; let stand 15 minutes before carving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven).

When ready to serve, slice between racks into single-rib portions (hold the rack by the bones and in one slice, run the knife between the ribs) and serve on individual serving plates. Top the lamb with the reserved honey/marinade mixture.

Makes 6 servings.

Pinot Noir Marinade:

2 cups Pinot Noir Wine
1/4 cup extra-virgin olive oil
3 tablespoons chopped fresh rosemary
2 tablespoons minced garlic
2 teaspoons balsamic vinegar
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

In a large bowl, combine pinot noir wine, olive oil, rosemary, garlic, balsamic vinegar, salt, and pepper.

Derby Pie

1/2 cup butter, melted
3/4 cup white sugar
1/2 cup all purpose flour
2 eggs slightly beaten
1 tablespoon bourbon
3/4 cup semisweet chocolate chips
1 cup walnuts, chopped
1 (8-inch) unbaked pie shell


Preheat oven to 350 degrees.
In a bowl, cream butter and sugar together. Mix in the flour. Add eggs to the mixture. Stir in the bourbon; mix well.
Layer the bottom of the pie shell with the chocolate chips and nuts. Pour filling over chocolate chips and nuts.
Bake for 30 to 40 minutes.

Here’s another variation:

“Prancing Pecan Derby Pie”:

1 cup white corn syrup
1 cup packed brown sugar
1/3 teaspoon salt
1/3 cup butter, melted
3 eggs, slightly beaten
1 cup pecans, chopped
1 (9-inch) unbaked pie shell


In a bowl, combine the syrup, sugar, salt and the melted butter. Mix in the eggs; beat well. Pour filling into the pie shell. Sprinkle pecans on top.
Bake for 50 to 60 minutes.

And another variation:

“Millionaire Pie Recipe: Best Millionaire Pie”

2 eggs
1/2 cup butter, softened
3 oz. cream cheese, softened
2 cups confectioners’ sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 (8 oz.) can crushed pineapple, drained
1 cup pecans, chopped
1 (9-inch) pie crust, baked.


Bake pie crust according to directions.
In a small bowl, beat the eggs until they are lemon colored (5 to 10 minutes).
In a separate bowl, cream the butter and cream cheese together. Mix in the powdered sugar and the eggs; mix well. Add the vanilla and stir until smooth. Pour filling mixture into the baked pie shell.
In another bowl, whip the cream until stiff peaks form. Fold in the pineapple and pecans. Spread mixture on top of the filling. Refrigerate for 2 hours or more.

Before you go, don’t forget to enter for the chance to win $25 in coupons from Dole:

Click here for the Dole $25 Coupon Giveawayyou have until 11:59pm EDT May 8th to enter!

Want to enjoy some great recipes or have a recipe you would like to share? Hop on over to Anissa‘s place – she’s hosting this great event and anyone is welcome to participate. I always love to try new recipes, so this is a great opportunity to find some good ones!

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  1. I can’t eat lamb because they’re too damn cute. And I can’t eat sweets ’cause I’m hypoglycemic. Thanks for the post! NOT!


    Justine 😮 )

  2. Lordy woman! That lamb looked absolutely delish. I have never been a big fan of Derby pie though. Wanna come to NJ and cook for me? If I had mad skills like making a “Pinot Noir” sauce and rack of lamb…

  3. Man that looks good but I’m still stuffed from the wedding I went to on Saturday. Best food ever and I went for it.

  4. I have never had lamb but heard that it was really good. It looks yummy!
    Thanks for sharing and playing along.

  5. I love love love love Derby pie – I make it any time I make a pie! lol Your lamb dish just looks so pretty – I actually may have to try this because it does sound yummy! I’m not very good in the kitchen though!

  6. Wow…thanks for sharing these. I love lamb, and the pies look divine! A Recipe Swap is such a great idea…

  7. Mmmmm, pie. Can’t go wrong with a nice pie. I feel five pounds heavier just for having looked at the photo.

  8. Holy cow I can’t even imagine making a meal with that many directions! WHOOOSH right over my head! I’d sure love to eat it though!

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