Grilled Rack Of Lamb W/ Plum Glaze & Oven D

Grilled Rack Of Lamb W/ Plum Glaze & Oven D

Yield: 8 Servings

3 freedom (or other variety)

-plums (abo,ut 1 lb)

1 T honey

1 jalapeno pepper,thinly

-sliced,inc,luding 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,)

1 salt & pepper,Freshly Ground

1 oven plums (separate,Dried

-recipe)

1 thyme sprigs,for garnish

1. 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.

2. 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.

3. 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.