Grilled Rack Of Lamb With Plum Glaze And Oven Dried Plums Recipes

PLUM-GLAZED LAMB

Steps:

• Preheat oven to 325°. Place lamb on a rack in a shallow baking pan, fat side up. Season with salt and pepper. Bake, uncovered, 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, drain plums, reserving 1/2 cup syrup. In a food processor, place the plums, reserved syrup, garlic, lemon juice, soy sauce, Worcestershire sauce and basil. Cover and process until smooth; set aside half of the plum sauce., Baste lamb every 15 minutes during the last hour of roasting. In a small saucepan, simmer reserved sauce 5 minutes; serve with meat.

GRILLED RACK OF LAMB W/ PLUM GLAZE

Steps:

• 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 remaining glaze. Carve racks into chops. Serve 2 chops per person with the glazed plums; Garnish with sprigs of thyme.

GRILLED RACK OF LAMB

Steps:

• Make brine using the brining ingredients.
• Add lamb and make sure it is completely covered.
• Let sit at least 8 hours in th refrigerator or if using Food Saver marinate 2 hours.Meanwhile make a mixure of the second part of Rosemary, Thyme, garlic and oil.
• Remove the racks of lamb from the brine solution and pat dry with a tea towel. Smear with herb mixture.
• Brush grill with canola oil. Light the burners under the grill plate and allow them to get quite.hot. Place the racks of lamb on the hot barbecue grill and brown each side. Once the racks of lamb have been browned, slide the rack to the other side of the barbecue and adjust the flames so they are at a medium Low heat.
• Throw the rosemary sticks from the brine mixture onto one of the burners and close the barbecue lid. The idea is that the rosemary sticks will smoke and burn providing a smoky rosemary flavoured atmosphere and the racks of lamb will bake inside the oven cavity of the barbecue.
• Cook until temperature reaches 65° for medium rare, approx 20 minutes.
• Place on plate; cover with foil and towel and let sit 10 minutes.
• Very nice served with Knorr demi-glace sauce, mint jelly if that is your choice. Enjoy!

GRILLED RACK OF LAMB WITH PLUM GLAZE AND OVEN DRIED PLUMS

Steps:

• 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 glazing every minute or so thereafter. For rare lamb, cook until it reaches an internal temperature of 135 degrees, 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 remaining glaze. Carve racks into chops. Serve 2 chops per person with the glazed plums; garnish with sprigs of thyme.