Vermont Lamb Rib Roast with Ginger Jack Glaze


SourceShelburne Orchards
Prep time30 minutes
Cooking time45 minutes
Total time1 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.


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


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.