Private Dining Party in La Jolla

What's Cooking,

Still Underground after last night's AMAZING Heels to Heal Fashion Show in La Jolla. We cooked for about 200! It was a BLAST!!

Tonight it is off to a Private Dining Party back in La Jolla. This is dining for 14. I am making Rack of Lamb. Let me share a Fine Cooking Recipe that I found during the Fall.

I like this Recipe because it is not the usual Lamb dish. The flavor of the Lamb is brought to life with the mild Heat of the Ancho Chile and the Coolness of the Honey Glaze. *I use Agave Nectar rather than Honey.*

Enjoy, Let me know what you think!

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The Underground Chef

Rack of Lamb with Ancho-Honey Glaze

by Molly Stevens

read reviews (5)

Honey-spiced lamb is a traditional Moroccan festival meal. This simplified version makes the most of the way sweet honey balances the richness of the lamb.Serves six.

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rack of lamb honey red wine vinegar more

cumin seeds ancho chile powder orange juice garlic mint black peppercorns kosher salt

2 racks of lamb (each 1-1/4 to 1-1/2 lb. with 7 to 8 ribs), trimmed, or frenched
Kosher salt and freshly ground black pepper
1/3 cup honey
2 Tbs. red-wine vinegar
1-1/2 tsp. ground cumin, preferably toasted
1 tsp. ancho chile powder
1/2 cup orange juice
1 clove garlic, minced
1 Tbs. finely chopped mint, parsley, basil, or cilantro (optional)

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Position a rack in the center of the oven and heat the oven to 425°F. Line a small roasting pan or rimmed baking sheet with foil (to make it easier to clean the glaze from the pan).

If necessary, trim the lamb so that only a thin layer of fat remains, being careful not to remove all the fat. Arrange the lamb bone side down in the roasting pan, interlocking the bone ends if necessary to make them fit. Season each rack generously with salt and pepper.

In a small bowl, combine the honey, vinegar, cumin, ancho chile powder, and a pinch each of salt and pepper. Brush the surface of the meat with about half (1/4 cup) of the glaze.

Roast, brushing the lamb after 10 minutes and then again every 5 minutes with the glaze that has begun to caramelize on the roasting pan, until an instant-read thermometer inserted close to but not touching the bones reads 125°F for rare or 130° to 135°F for medium rare, about 20 minutes for rare and 25 minutes for medium rare.

Meanwhile, pour the remaining glaze into a small saucepan, add the orange juice and garlic, and bring to a simmer over medium-high heat. Simmer until reduced to a slightly syrupy glaze, about 7 minutes. Add the herbs, if using.

Let the lamb rest for about 5 minutes. Cut between the bones to carve the racks into chops and drizzle each chop with a little of the glaze before serving.

Serving Suggestions

Serve herb-flecked couscous or rice pilaf alongside.

nutrition information (per serving):
Calories (kcal): 420; Fat (g): 25; Fat Calories (kcal): 230; Saturated Fat (g): 11; Protein (g): 28; Monounsaturated Fat (g): 11; Carbohydrates (g): 19; Polyunsaturated Fat (g): 2; Sodium (mg): 370; Cholesterol (mg): 110; Fiber (g): 1;

photo: Scott Phillips

From Fine Cooking 89, pp. 102a