Grilled Rack Of Lamb W/ Plum Glaze And Oven Dried Plumsm

John began his epistle by saying, “What was from the beginning, what we have heard, what we have seen with our eyes, what we have looked at and touched with our hands, concerning the Word of Life” (1 Jn. 1:1). There was a time when God’s people cried out for a word from their Creator (400 years of silence), now they heard from the living Word Himself in face-to-face dialogue. There was a time when no one could see the face of God without dying (Ex. 33:20), but Jesus said, “He who has seen Me has seen the Father” (Jn. 14:9). There was a time when touching the ark improperly resulted in death (2 Sa. 6:6-7), but now John reports that God was touched with his own hands.

Randy Smith

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

INGREDIENTS

3		Freedom or other variety
		plums about 1 lb
1	T	Honey
1		Jalapeno pepper, thinly
		sliced including seeds
2	T	Sugar
1 1/2	t	Red-wine vinegar
2	t	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

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. 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 glazing 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. 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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