Rack of Lamb Chops with Onion Marmalade
Recipe from Family Circle

For a special occasion dinner, serve this garlic and rosemary rubbed lamb roast. It's visually appealing and the fork-tender lamb with the honey sweetened marmalade is delicious.


Rack of Lamb Chops with Onion Marmalade

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Ingredients
  •  
    Onion Marmalade:
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  • 2  medium-size
    onions, halved and sliced crosswise
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  • 1/3  cup
    water
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  • 3  tablespoons
    white-wine vinegar
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  • 3  tablespoons
    sugar
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  • 2  tablespoons
    honey
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  • 1  tablespoon
    fresh rosemary leaves, finely chopped
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  •  
    Rack of Lamb:
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  • 1  rib
    chops (8 ribs, about 1-1/2 pounds)
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  • 3  cloves
    garlic, peeled and mashed
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  • 1  tablespoon
    fresh rosemary leaves, finely chopped
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  • 1/2  teaspoon
    salt plus 1/4 teaspoon
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  • 1/8  teaspoon
    black pepper
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  • 1/8  teaspoon
    red-pepper flakes
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  • 1  teaspoon
    olive oil
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Directions
1.
Heat oven to 425 degrees F.
2.
Onion Marmalade: In medium-size saucepan, combine onion, water, vinegar, sugar, honey and rosemary. Cover; bring to boiling. Reduce heat to medium; simmer, covered, 5 minutes. Uncover; simmer over medium heat, stirring occasionally, until onions are translucent and slightly golden, about 35 minutes.
3.
Rack of Lamb: Meanwhile, place rack of lamb on cutting board. In small bowl, stir together mashed garlic, rosemary, 1/2 teaspoon salt, black pepper, pepper flakes and oil to form thick paste. Rub onto meat side of lamb, spreading a small amount onto rib side.
4.
Heat large ovenproof stainless steel skillet or saute pan (not nonstick) over high heat (no oil in pan). Once pan is very hot, place rack of lamb, meat side down, in pan; sear for 2 minutes.
5.
Transfer pan to 425 degree F oven. Roast lamb 25 to 30 minutes, depending on weight, until internal temperature of meat registers 130 degrees F to 135 degrees F on instant-read thermometer for medium-rare. Let meat rest in pan 10 minutes (temperature of meat will rise 10 degrees).
6.
To serve: Slice rack apart between ribs. Divide among dinner plates, 2 ribs per person. Sprinkle with remaining 1/4 teaspoon salt. Serve with onion marmalade. Makes 4 servings.
Nutrition information
Calories 249, Total Fat 9 g, Saturated Fat 3 g, Cholesterol 52 mg, Sodium 490 mg, Carbohydrate 26 g, Fiber 2 g, Protein 17 g. Percent Daily Values are based on a 2,000 calorie diet
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