Shelburne Orchards

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

The Mix


  1. Preheat oven to 400F.
  2. Place potatoes coated with olive oil into a baking pan.
  3. Cook 15 mins.
  4. Add racks of lamb, 5 shallots peeled and cut in half, some rosemary, salt and pepper.
  5. Coat with olive oil and cook for 25-30 mins.

The Glaze


  1. In a medium saucepan, saute 1 chopped shallot and 6 rosemary leaves in olive oil for 3 mins.
  2. Add Ginger Jack and bring to a boil.
  3. Reduce heat and simmer without a lid for 20 mins.
  4. Scoop out 1/4 cup of this mix, stir in cornstarch, and add back to the saucepan to thicken the glaze.
  5. Cover and set aside.
  6. Get ready to eat... ( Sound the dinner bell!)
  7. Lamb is done when the internal temp is 145F or looks cooked on the outside, but is still pink in the middle.
  8. Cut into chops, stagger on a serving plate, arrange the potatoes and cooked shallots around the lamb, then pour the glaze over everything.
  9. Delicious! Serve immediately.