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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Raspberry Glazed Rack of Lamb Recipe

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This recipe for Raspberry Glazed Rack of Lamb is from Stanz Favorite Recipes: in other words; Some of Mine, Some of Yours and Some of Theirs! , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can red raspberries, drained, reserve syrup
1 T. honey
1 T. Grenadine syrup
¼ tsp. ground ginger
1 T. cornstarch
¼ c. water
1 Rack of American Lamb for two (1 - 1½ lb)
Directions:
Directions:
Drain the raspberries and put the syrup in a saucepan. Chop enough of the raspberries to make 1/3 c. and add to saucepan; reserve remaining raspberries. Add honey, grenadine, and ginger. Cook mixture until heated, stirring occasionally.

Dissolve cornstarch in water; slowly add to raspberry mixture, stirring constantly until mixture thickens. Remove from heat.

Place lamb on a rack in a shallow roasting pan. Bake at 350ºF for 24-26 minutes per pound, or until meat thermometer registers 150ºF for medium.

Baste the lamb with raspberry sauce every 10 minutes of baking time. When the lamb is done, stir raspberries into remaining raspberry sauce, heat and serve with lamb.
Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
I first made this back in the late 1980's while living in Florida. If you like lamb and you like raspberries then this is the dish for you. Of course, unless you really like lamb you will have to have someone to show off for and share.

 

 

 

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