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    Main-Lamb: Raspberry Glazed Rack of Lamb


    Source of Recipe


    recipegoldmine.com, from The American Lamb Council

    List of Ingredients




    1 can raspberries, drained, with syrup reserved
    1 tablespoon honey
    1 tablespoon grenadine syrup
    1/4 teaspoon ground ginger
    1 tablespoon cornstarch
    1/4 cup water
    1 rack of American lamb for two (1 to 1 1/2 pounds)

    Recipe



    Drain the raspberries and put the syrup in a saucepan. Chop enough raspberries to make 1/3 cup and add to saucepan; reserve remaining raspberries. Add honey, grenadine and ginger. Cook mixture until heated, stirring occasionally.

    Dissolve cornstarch in water; slowly add to raspberry mixture, stirring constantly until mixture thickens. Remove from heat.

    Place lamb on a rack in a shallow roasting pan. Bake at 350 degrees F for 24 to 26 minutes per pound, or until a meat thermometer registers 150 degrees F for medium.

    Baste the lamb with raspberry sauce every 10 minutes of baking time. When the lamb is done, stir raspberries into remaining raspberry sauce; heat and serve with lamb.

 

 

 

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