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Rack of Lamb w/ Chipolte Chile & Honey Glaze

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Sliced Rack of Lamb
Recipe by: Chef John V.
History: I like Southwestern United States cooking flavors and I like lamb too. I created this dish to be served with warm flour tortillas, sour cream and fresh cilantro---it tastes really good and is a bit different from traditional lamb just roasted with garlic and rosemary.
Description: Spicy in the Southwestern United States Style
Note about lamb: The finest commercially produced lamb available in the USA is from the Rocky Mountain states. In many supermarkets we now find Australian and New Zealand lamb because the price of American lamb is very high and scarce. The imported lamb I just mentioned is good and less expensive, but to me doesn't quite measure up to its American counterpart. When shopping I always ask whether the lamb is domestic or imported. If imported, I often just go on to the next store until I find what I want---American Lamb. There are many fine producers in other states too, but often their products stay in local markets.
Serving size: 4
Preparation time: marinate day before, cooks in about 20 minutes


4 halves lamb rack, trimmed
2 tbsp. olive oil
2 tsp. salt
2 tbsp. garlic, chopped fine
2 tbsp. cumin
1 tbsp. chipolte in adobo sauce, chopped---adobo sauce can be found in most markets
2 tbsp. honey


Cut and trim the lamb, rub and marinate with the olive oil, salt, garlic, cumin, chipolte in adobo and honey. Marinate for 12 hours before flash roasting. Flash roast at 400 degrees for 8 minutes with the fat side down, turn over after 5 minutes and continue to roast for the remaining 3 minutes. Remove from the oven and let cool for 10 minutes, then refrigerate.
Roast rack at 375 for about 15 minutes for medium rare, let rest a few minutes before slicing. Slice lamb, place on plate and garnish bone with mesclun greens.

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