Vermont Lamb Rib Roast with Ginger Jack Glaze

Shelburne Orchards

This recipe comes to us from our friends at Shelburne Orchards. Nothing says hygge quite like a lamb rib roast in the middle of winter! Adding the Ginger Jack just seals the deal.

Prep Time

30 minutes

Cook Time

45 minutes

Yield

6 Servings

Ingredients

2 lamb (racks)
6 shallot (medium)
1⁄4 cup olive oil
2 rosemary, fresh (sprig)
18 potato, red (baby)
1 tablespoon cornstarch
2⁄3 cup Ginger Jack
  salt (to taste)
  black pepper, ground (to taste)

Instructions

To make the lamb: Preheat oven to 400 degrees F. Place potatoes coated with olive oil into a baking pan. Cook 15 minutes.

Add racks of lamb, 5 shallots peeled and cut in half, some rosemary, salt and pepper to the pan. Coat with olive oil and cook for 25-30 minutes.

Lamb is done when the internal temp is 145 degrees F, or looks cooked on the outside, but is still pink in the middle.

To make the glaze: In a medium saucepan, saute 1 chopped shallot and 6 rosemary leaves in olive oil for 3 minutes. Add Ginger Jack and bring to a boil. Reduce heat and simmer without a lid for 20 minutes.

Scoop out 1/4 cup of this mix and place in a small bowl, stir in the cornstarch into the small bowl, and then add back to the saucepan to simmer a bit longer to thicken the glaze. Cover and set aside.

Cut into lamb, stagger on a serving plate, arrange the potatoes and cooked shallots around the lamb, then pour the glaze over everything.