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I made roasted rack of lamb for dinner last night. The two racks were marinated for a few hours in a mixture of Pinot Noir, worcestershire sauce, soy sauce and some vinegar. The racks were then coated with a dry rub made from coriander, salt, pepper, paprika, chili powder, cinnamon, cloves, all spice and sugar. I pan seared the racks for about 2 minutes on each side on high heat and then roasted it in the oven at 350 F for about 12 minutes for a medium finish.
I added the remaining marinade to the drippings and reduced it to a glaze which went very nicely over the lamb.
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