Grilled Rack of Lamb W/ Plum Glaze and Oven Dried Plumsm

Title:
Grilled Rack of Lamb W/ Plum Glaze and Oven Dried Plumsm

Yield:
8 Servings

Categories:
Lamb,
Fruits,
Barbeque




Ingredients:





     3    Freedom or other variety


          -plums (about 1 lb)


     1 tb Honey


     1    Jalapeno pepper, thinly


          -sliced, including seeds


     2 tb Sugar


 1 1/2 ts Red-wine vinegar


     2 ts 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






 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.


 


 Martha Stewart Living/August/94  Scanned & fixed by Di Pahl