member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

    Raspberry Glazed Rack of Lamb

    Source of Recipe

    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.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |