Grilled Rack of Lamb with Carmelized Onion Jam
August 3, 2015
- 2 Racks of lamb (2 1/2 pounds each), chine bones removed and excess fat trimmed
- 2 tbsps Dijon mustard
- 1 tbsp chopped flat leaf parsley
- 2 tsps chopped rosemary
- 2 tsps chopped thyme
- 1/4 cup extra virgin olive oil
- 3 large sweet onions, cut into 1/4-inch dice
- 2 parsley sprigs
- 1 rosemary sprig
- 2 bay leaves
- 1 cup sugar
- 3/4 cup white balsamic vinegar
- kosher salt (to taste)
- freshly ground black pepper (to taste)
For the Carmelized Onion Jam
1. In a large pot, heat the olive oil until shimmering. Add the onions and cook over moderately high heat, stirring occasionally, until golden brown, about 15 minutes.
2. Tie the parsley, bay leaves and rosemary together with kitchen twine. Add the herb bundle to the diced onions and cook over low heat, stirring a few times, until fragrant, about 3 minutes. Sprinkle the sugar over the onions and cook, without stirring, until the sugar melts, about 5 minutes. Increase the heat to high and cook, without stirring, until an amber-brown caramel forms, about 6 minutes. Stir in the white balsamic vinegar and simmer over low heat, stirring a few times, until the jam is thick, about 5 minutes. Discard the herb bundle. Season the jam with salt and let cool to warm.
For the Meat
1. Light a grill or preheat a grill pan. If using charcoal, let the coals burn until white, then push them to one side of the grill. Season the lamb with salt and pepper. Spread the meaty sides of the racks with the mustard and then press the chopped parsley, rosemary and thyme onto the meat.
2. Sear the racks of lamb over high heat, or directly over the coals, meaty side down, until they are nicely browned, about 6 minutes. Turn the racks so that they are leaning against each other with the bones pointing up and grill until the meaty sides are nicely browned on the bottom, about 3 minutes.
3. Turn the racks bone side down and lower the heat to moderately low, or move the racks to the cooler side of the grill. Cover the grill and continue cooking until an instant-read thermometer inserted in the center of the meat registers 130° for medium-rare meat, about 20 minutes. Transfer the racks of lamb to a carving board and let rest for 10 minutes.
4. Using a sharp slicing knife, carve the racks of lamb into chops and serve with the Caramelized Onion Jam.
Full bodied with ripe dark fruit flavors of black currant, black cherry and mocha accents, our 2011 1023 Cabernet Sauvignon is an excellent choice to pair with this full flavored lamb dish.