Vermont Lamb Rib Roast with Ginger Jack Glaze
|Prep time||30 minutes|
|Cooking time||45 minutes|
|Total time||1 hour, 15 minutes|
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.
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.