Grilled Rack Of Lamb

• 2 cups apple cider or juice
• 2/3 cup cider vinegar
• 2/3 cup thinly sliced green onions
• 1/2 cup canola oil
• 1/3 cup honey
• 1/4 cup steak sauce
• 2 teaspoons dried tarragon
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 4 racks of lamb (1-1/2 to 2 pounds each)

1. 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.
2. 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.
3. Baste with reserved marinade. Grill or broil 5-10 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0), basting occasionally.

apple cider, cider vinegar, green onions, canola oil, honey, steak sauce, tarragon, salt, pepper, lamb

Taken from www.tasteofhome.com/recipes/grilled-rack-of-lamb/ (may not work)