This rack of lamb is perfect for a quick and easy weeknight meal, or elegant enough for a dinner party. The glaze is sweet, sticky, and compliments the flavor of the lamb perfectly.
Spring is right around the corner, and it’s time to celebrate with a fresh recipe that will wake your palate from winter hibernation.
This rack of lamb is perfect for a quick and easy weeknight meal, or elegant enough for a dinner party. The glaze is sweet, sticky, and compliments the flavor of the lamb perfectly.
The first thing you want to do is make the sour orange glaze by combining all the ingredients in a small pot. Bring this mixture to a simmer and cook for about 20 minutes, or until slightly thick and sticky. It’s such an easy glaze to make but packs a lot of flavor thanks to the fresh ginger and lime zest.
It’s really important that the lamb comes to room temperature, that way it will cook evenly and won’t be tough. I love using a cast iron grill pan, it brings some of those charred smoky flavors to the kitchen. Sear the meat so a nice crust forms and then transfer the entire pan to the oven.
While the lamb is in the oven, it’s time to make the kale and quinoa salad. The vinaigrette has loads of flavor thanks to freshly grated ginger. Along with honey and lemon juice, this salad is popping with flavor and full of texture.
Towards the end of the cooking process, start painting the glaze all over the rack of lamb and let cook another 10 minutes. This will help form a sticky, caramelized glaze all over the exterior of the lamb.
Slice the rack of lamb and serve with the salad. You can even make a double batch of the salad and eat it for the lunch the next couple days.
For the Lamb:
For the Salad:
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