Grilled Honey And Garlic Lamb Rack With Orzo Salad Recipes

GRILLED HONEY-AND-GARLIC LAMB RACK WITH ORZO SALAD

Steps:

• Combine the marinade ingredients and mix well.
• Pour marinade into a large flat glass or ceramic dish. Add the lamb, turning to coat all sides.
• Marinate in the refrigerator, meat side down, for 2-3 hours or overnight.
• To make orzo salad, cook pasta according to directions on packet and drain well.
• While allowing orzo to cool slightly, cut the kernels from the fresh corn.
• Combine pasta, corn, juice, zest and remaining ingredients in a large bowl, toss well and season with salt and pepper to taste.
• Remove the meat from the marinade and pat dry.
• Place the marinade in a small pan and bring to a boil. It is important that the mixture comes to a rapid boil. Reduce heat and simmer until liquid starts to thicken slightly and become glossy. Keep warm.
• Heat grill to medium high, and cook the lamb racks for 5-6 minutes each side for medium-rare, or as desired. Allow to rest for 5 minutes.
• Spoon orzo salad onto a large platter and place whole racks on top, or separate lamb into 3-4 chop portions and serve on individual plates.
• Spoon glaze over and serve with a green salad.

HONEY-GLAZED RACK OF LAMB

Steps:

• Make red wine sauce:
• Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add onions and carrot and sauté until deep brown, about 12 minutes. Add beef broth and next 4 ingredients; boil 10 minutes to blend flavors.
• Mix flour and 1 tablespoon butter to paste in bowl. Whisk into sauce. Simmer until sauce thickens, whisking occasionally, about 10 minutes. Strain. Set aside.
• Make lamb:
• Preheat oven to 400°F. Whisk honey, soy sauce and mustard in small bowl to blend; add 2 tablespoons glaze to sauce. Sprinkle lamb with salt and pepper. Place on baking sheet. Brush each rack with some of remaining glaze. Roast until thermometer inserted into center of lamb registers 130°F, brushing often with more glaze, about 35 minutes.
• Rewarm sauce. Season with salt and pepper. Cut lamb between bones into chops. Serve chops with sauce.