GLAZED RACK OF LAMB

Glazed rack of lamb image

Provided by Matthew Dufresne

Categories Lamb/Sheep

Time 5h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

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2 racks of lamb (about 1.5lbs)
4 tablespoons rosemary (fresh if possible)
4 cloves garlic (minced)
fresh ground pepper
1 cup olive oil
3/4 cup balsamic vinegar
1 small onion
1 lemon, juice of
1 tablespoon Worcestershire sauce
1 cup honey
1 ounce Southern Comfort
1/8 cup crushed pecans

Steps:

Combine marinade ingredients and marinade rack of lamb for a minimum of 4-6 hours prior to preparation.
Refrigerate, and turn ocasionally.
Combine honey and Southern Comfort in a preheated saucepan.
Bring the mixture to a boil then reduce heat while stirring constantly for about 10 minutes.
Add crushed pecans and reduce mixture to a thick syrup.
Preheat oven to 425 degrees.
In an ovenproof skillet, heat a tbsp of olive oil on medium and place the marinated rack of lamb, fat side down in the skillet and allow to cook for about 2 minutes (should be golden brown).
Pour the glaze liberally over the top of the rack of lamb, and allow to cook an additional minute, being careful not to burn.
Place the ovenproof skillet with the rack of lamb in the preheated oven, and cook until rare (about 18-25 minutes or 145-150 degrees F at the centre).
Remove from oven, and allow to stand for 5 minutes before serving.