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Rack of Lamb with Spicy Juniper Berry Glaze

Serves 4
Hugh Carpenter, Camp Napa Culinary
Pairs well with:
Cabernet Sauvignon, Napa Valley

Hugh Carpenter, host of Camp Napa Culinary, is one of the most popular and entertaining cooking teachers in America. In 28 years of teaching, more than 100,000 students have attended his classes in cooking schools in California’s Napa Valley wine country and across America. For more information on Hugh Carpenter and Camp Napa Culinary visit his website at

Hugh shares his delicious recipe for Rack of Lamb with Spicy Juniper Berry Glaze. Enjoy with Cakebread Cellars Cabernet Sauvignon.


2 1 lb. racks of lamb, trimmed
2 T. juniper berries or minced fresh rosemary
1 tsp. freshly ground black pepper
3 cloves garlic, minced
1 T. grated orange zest
3/4 C. freshly squeezed orange juice
1/2 C. thin soy sauce
1/4 C. extra virgin olive oil
2 T. honey
2 tsp. asian chile sauce or your favorite hot sauce.

Advance Preparation:

Trim any excess fat from the lamb and place in a shallow baking dish. Crush the juniper berries using a mortar and pestle. Rub the juniper berries and the pepper over the lamb. In a bowl, combine the garlic, orange zest, orange juice, soy sauce, oil , honey, and chile sauce and mix well. Reserve 1/2 cup of the marinade for basting. Coat all sides of the lamb with the remaining marinade. Cover and refrigerate for at least 10 minutes and up to 8 hours.

Last-Minute Cooking:

Prepare a medium fire in a charcoal grill or preheat a gas grill to medium. When hot, brush the grill rack with oil, place the lamb on the rack, and cover the barbecue. Cook, turning and basting occasionally with reserved marinade, for about 15 minutes, until the meat registers 130° F on an instant-read meat thermometer for medium rare. The meat should still be very pink in the center. Alternatively, roast the lamb in a 425° F oven for about 20 minutes. Transfer the lamb to a cutting board and let rest for 5 minutes. Cut the racks into chops and divide among warmed dinner plates. Serve at once.

Menu Suggstions:

Serve with garlic mashed potatoes and endive-watercress salad with blue cheese.

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