Grilled Rack of Lamb with Three-Onion Jam

Cooking Light
The flavonoid antioxidants found in onions are also found in broccoli, tea, and apples. This subtly sweet jam is a good complement for assertive lamb, and it's also nice on burgers.
8 servings (serving size: 2 lamb chops and 3 tablespoons jam)


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1 1/2 cups halved pearl onions
1 1/2 cups 1-inch pieces peeled shallots
1 cup chopped red onion
2 teaspoons butter
2 teaspoons olive oil
1/4 cup packed brown sugar
1/4 cup fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 tablespoon red wine vinegar
2 teaspoons chopped fresh thyme
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
2 (1 1/2-pound) French-cut racks of lamb (8 ribs each), trimmed
Cooking spray


To prepare jam, combine pearl onions, shallots, red onion, butter, olive oil, and brown sugar in a large saucepan over medium-high heat; cook 10 minutes or until onions are tender, stirring frequently. Reduce heat to medium; cook 5 minutes or until golden. Add broth, 1/4 teaspoon salt, and 1/4 teaspoon pepper; simmer for 20 minutes. Stir in vinegar and thyme; simmer 8 minutes or until liquid evaporates. Remove from heat; keep warm.

Prepare grill.

To prepare lamb, sprinkle 1/2 teaspoon pepper and 1/4 teaspoon salt over lamb. Place lamb on a grill rack coated with cooking spray; grill 4 minutes, turning once. Reduce heat to medium; grill lamb 10 minutes on each side or until desired degree of doneness. Let rest 10 minutes before slicing into chops. Serve with onion jam.

Created date

June 2007

Nutritional Information

Calories 336
Caloriesfromfat 35 %
Fat 13.1 g
Satfat 4.7 g
Monofat 5.5 g
Polyfat 1.2 g
Protein 27.4 g
Carbohydrate 29.4 g
Fiber 0.4 g
Cholesterol 80 mg
Iron 3.3 mg
Sodium 249 mg
Calcium 35 mg