Rack of Lamb with Jalapeno-Honey Mustard Glaze and Balsamic Vinegar ReductionFeatured by Edward Sellers Vineyards and Wines in the Gold Wine Club.
Rack of Lamb:
2 ½ pound racks of lamb (8-9 chops per rack)
¼ cup olive oil
6 Tbs. honey mustard
1 jalapeno, seeded and minced
1 tsp. kosher salt
2 Tbs. freshly ground black pepper
¼ cup chopped fresh rosemary or 1 heaping Tbs. dried rosemary
8 garlic cloves, minced
½ cup balsamic vinegar reduction (recipe included)
Balsamic Vinegar Reduction:
1 shallot, minced, or 2 Tbs. minced onion
1/3 cup balsamic vinegar
Juice of 2 oranges
¼ cup brewed coffee
½ cup dry red wine
1 tsp. freshly ground black pepper
1 tsp. chopped fresh rosemary
For Balsamic Vinegar Reduction:
Place the shallot in a small saucepan over medium heat until it begins to sizzle. Immediately add the vinegar, orange juice, coffee, and wine. Increase heat to high. Boil until reduces by half, about 5 minutes. Remove from heat and stir in the pepper and rosemary. Set aside.
For Rack of Lamb:
Preheat oven to 450 degrees. Trim any excess fat off the bones and ribs of the lamb. Combine the olive oil, mustard, jalapeno, salt, pepper, rosemary, and garlic in a small bowl and mix well. Stand the ribs up together in a roasting pan with the rib bones intertwined, fat side facing out. Brush or spoon the olive oil mixture onto the fat side of the 2 racks of lamb.
Roast for 25-30 minutes for medium-rare; the internal temperature in the center of the rack will register 130 to 135 degrees. Remove the lamb from the oven, cover loosely, and let rest 5 to 10 minutes before slicing into individual chops. Serve immediately with the Balsamic Vinegar Reduction.