Grilled Rack of Lamb with Plum Glaze and Oven Dried Plums - Just Fruit Recipes


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Grilled Rack of Lamb with Plum Glaze and Oven Dried Plums

3 Freedom or other variety plums (about 1 lb)
1 T Honey
1 Jalapeno pepper, thinly sliced, including seeds
2 T Sugar
1 1/2 t Red-wine vinegar
2 t Lime juice
2 Racks of lamb (about 3 1/2 lb total)
Salt & freshly ground pepper
Oven Dried Plums (separate recipe)
Thyme sprigs, for garnish


Quarter plums; remove pits. Combine plums, honey, jalapeno, sugar, vinegar, and lime juice in a small nonreactive saucepan. Cook over low heat until plums are very soft and juice is slightly thickened, about 30 minutes, If plums are not juicy, add water a little at a time during cooking to avoid scorching. Remove from heat, strain, and discard solids.

Heat grill or cast-iron grill pan. Season lamb well with salt and pepper and wrap bones with foil to prevent burning. Grill lamb fat side down for 5 minutes, brush with plum glaze, and turn over. Repeat glaz- ing every minute or so thereafter. For rare lamb, cook until it reaches an internal temperature of 135', 10 to 12 minutes; cook longer for medium or well, Let the meat rest for 10 minutes after grilling.

Toss Oven Dried Plums with some of the remalmng glaze. Carve racks into chops. Serve 2 chops per person with the glazed plums; Garnish with sprigs of thyme.


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