This recipe looks more involved than it is in actuality. Cooking lamb racks on the grill is especially easy, and the glaze requires more patience than preparation. The acidity of the vinegars cut through the fattiness of the lamb, and a dark flavorful honey marries all the flavors together. Serve with grilled brussels sprout and leeks.
Serves 2-3 Total Preparation Time: Approximately 1 hour
Ingredients:
For the glaze
- ¾ cup Red Wine Vinegar
- 2 tablespoons Balsamic Vinegar
- 1/3 cup Dark Honey, such as Love a Bee San Joaquin Flame
For the lamb
- 1 full rack of lamb, frenched (removing the meat, fat and membranes that connect the individual rib bones
) and halved between bones 4 and 5 - 2 tablespoons Olive Oil
- 2 tablespoons of Fresh Thyme, plus more for garnish
- 2 teaspoons Coarse Sea Salt
- ½ teaspoon Fresh Cracked Pepper
- 2 teaspoons Honey
- 3 tablespoons Pine nuts
Directions
Combine honey and vinegars in a small saucepan and stir with a wire whisk. Simmer over low heat, stirring occasionally, for 40 minutes, or until the mixture has more of a syrup-like consistency.
Light grill and cover. Allow to heat to approximately 375-400 degrees Fahrenheit.
While the grill is heating and the sauce is reducing, prepare the lamb marinade and toast the pine nuts. Combine and mix olive oil, thyme, salt, black pepper and honey in a large shallow bowl. Add the lamb to the bowl – half a rack at a time – and massage the marinade into the meat.
To toast the pine nuts, place in a small saucepan over medium heat and stir frequently to avoid burning. When the nuts have received a light golden brown color, remove from heat and transfer to a plate.
Place the lamb, meat side down, on the hottest part of the grill. Replace grill cover and allow to cook for 5 minutes. Turn and cook covered for another 8 minutes, being careful not to burn the glaze on the fat cap. Move lamb to the cooler area of the grill and cook covered for another 7 minutes, or until the meat at the thickest point reaches an internal temperature of 145 degrees Fahrenheit (for medium rare). Remove from heat.
Allow the racks to cool for 5 minutes. Carve between each bone and arrange on serving dishes. Generously spoon and drizzle honey vinegar glaze over the meat, and sprinkle with toasted pine nuts and fresh thyme. Serve immediately.
