Grilled Rack of Lamb with Three-Onion Jam

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 336
  • Calories from fat: 35%
  • Fat: 13.1g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 1.2g
  • Protein: 27.4g
  • Carbohydrate: 29.4g
  • Fiber: 0.4g
  • Cholesterol: 80mg
  • Iron: 3.3mg
  • Sodium: 249mg
  • Calcium: 35mg

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

  1. 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.
  2. Prepare grill.
  3. 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.
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