Grilled Rack of Lamb with Three-Onion Jam

recipe
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.

Yield:

8 servings (serving size: 2 lamb chops and 3 tablespoons jam)

Recipe from

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

Ingredients

Jam:
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
Lamb:
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

Preparation

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.

Note:

Maureen Callahan,

July 2007
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