Name: Grilled Rack of Lamb W/ Plum Glaze and Oven Dried Plumsm
Ingredients: 3 Freedom or other variety plums (about 1 lb); 1 tb Honey; 1 Jalapeno pepper, thinly sliced, including seeds; 2 tb Sugar; 1 1/2 ts Red-wine vinegar; 2 ts Lime juice; 2 Racks of lamb (about 3 1/2 lb total); Salt & freshly ground pepper; Oven Dried Plums (separate recipe); Thyme sprigs, for garnish

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Charles Swindoll

CATEGORY	CUISINE	TAG	YIELD
Meats, Fruits, Grains		Lamb, Fruits, Bbq/grill	8	Servings

INGREDIENTS

3		Freedom or other variety plums (about 1 lb)
1	tb	Honey
1		Jalapeno pepper, thinly sliced, including seeds
2	tb	Sugar
1 1/2	ts	Red-wine vinegar
2	ts	Lime juice
2		Racks of lamb (about 3 1/2 lb total)
		Salt & freshly ground pepper
		Oven Dried Plums (separate recipe)
		Thyme sprigs, for garnish

INSTRUCTIONS

1. Quarter plums; remove pits. Combine plums, honey, jalapeno, sugar,
vinegar, and lime juice in a small nonreactive saucepan. Cook over low heat
until plums are very soft and juice is slightly thickened, about 30
minutes, If plums are not juicy, add water a little at a time during
cooking to avoid scorching. Remove from heat, strain, and discard solids.
2. Heat grill or cast-iron grill pan. Season lamb well with salt and pepper
and wrap bones with foil to prevent burning. Grill lamb fat side down for 5
minutes, brush with plum glaze, and turn over. Repeat glaz- ing every
minute or so thereafter. For rare lamb, cook until it reaches an internal
temperature of 135', 10 to 12 minutes; cook longer for medium or well, Let
the meat rest for 10 minutes after grilling.
3. Toss Oven Dried Plums with some of the remalmng glaze. Carve racks into
chops. Serve 2 chops per person with the glazed plums; Garnish with sprigs
of thyme.
Martha Stewart Living/August/94  Scanned & fixed by Di Pahl

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