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Raspberry Glazed Rack of Lamb

10 oz. carton frozen raspberries (or substitute fresh) • 1 Tb honey • 1 Tb grenadine   syrup • 2 tsp ground ginger • 1 Tb cornstarch • 2 c. water • 1 rack of lamb

Thaw raspberries, strain and pour liquid into saucepan; reserve raspberries.  Combine honey, grenadine syrup, and ginger and add to syrup.  Cook until heated; stir occasionally.  Dissolve cornstarch in water; slowly add to raspberry mixture, stirring constantly until mixture thickens.  Place lamb on rack n shallow roasting pan.  Bake at 350 degrees for 20-22 minutes per pound for rare (meat thermometer registers 140 internal temperature); or 23-25 minutes per pound for medium (or until meat thermometer register 150-155).  Baste rack with raspberry sauce every 10 minutes.  When rack is done, stir raspberries into remaining sauce and heat.  Serve with lamb.  Serves 2.

 

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