Vermont Lamb Rib Roast with Ginger Jack Glaze (Frenched Rack) Recipe
Nothing says autumn quite like a lamb rib roast. Adding the Ginger Jack to the equation just seals the deal.
- 2 racks of Vermont lamb
- 6 medium shallots
- 1/4 c. olive oil
- 2 sprigs rosemary
- 18 baby red potatoes
- 1 T. cornstarch
- 2/3 c. Shelburne Orchards Ginger Jack
- Preheat oven to 400F.
- Place potatoes coated with olive oil into a baking pan.
- Cook 15 mins.
- Add racks of lamb, 5 shallots peeled and cut in half, some rosemary, salt and pepper.
- Coat with olive oil and cook for 25-30 mins.
- In a medium saucepan, saute 1 chopped shallot and 6 rosemary leaves in olive oil for 3 mins.
- Add Ginger Jack and bring to a boil.
- Reduce heat and simmer without a lid for 20 mins.
- Scoop out 1/4 cup of this mix, stir in cornstarch, and add back to the saucepan to thicken the glaze.
- Cover and set aside.
- Get ready to eat... ( Sound the dinner bell!)
- Lamb is done when the internal temp is 145F or looks cooked on the outside, but is still pink in the middle.
- Cut into chops, stagger on a serving plate, arrange the potatoes and cooked shallots around the lamb, then pour the glaze over everything.
- Delicious! Serve immediately.