| 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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