The onset of Fall in the Northern Hemisphere calls for comfort foods. Lamb tends to be expensive, so this makes a welcome treat for a special dinner, as well as a nice departure from the usual lamb with mint sauce.
Rack of Lamb with Marmalade Glaze:
Frenched, 8-chop rack of lamb, about 1 lb. (500 g)
Coarse salt and coarsely ground pepper
⅓ c. orange marmalade
Have lamb chilling in fridge before you start. Preheat oven to 400 deg. F. Rub lamb with salt and pepper, going easy on the salt. Place lamb curved bone-side down on wire rack on shallow roasting pan. Roast, uncovered, 20-to-25 min. As lamb cooks, warm marmalade in small saucepan over medium-low heat. Remove lamb from oven, brushing with warmed marmalade. Return lamb to oven, uncovered, a further 5-to-10 min. for medium-rare doneness. Interlace frenched ribs. Tent with foil 5 min. before serving. Serves 4.
Note: If you double the lamb racks, as I did, increase the marmalade only slightly. For leg of lamb, roast uncovered at 400 deg. F. at 20 min. per-pound, basting with marmalade during the final 15 min. of cooking.
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| Season and place on roasting rack |
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| Glaze and roast until done. Present to table ... |
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| ... With nutritious assortment of vegetables |
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| Carve lamb after its showy table presentation |
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| Prepare to serve as chops |
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| What foods these morsels be! |
Hi Nicole, I finished my lovely Seville orange marmalade lamb roast slices by adding a bit more marm, peach slices, and a large pinch of Thai green curry, slow heat/marinating covered on the wood stove for a few hours. Wonderful! - Linda
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