RECIPE: Garlic Rubbed Lamb Chops with Balsamic Cranberry Glaze

Garlic Rubbed Lamb Chops with Balsamic Cranberry Glaze

INGREDIENTS

2 pieces Frenched Lamb Rack, Thomas Farms, VE 068664
½ cup Roasted Garlic Pesto, Armanino, VE 073432
½ tsp each Kosher Salt and Pepper
½ cup Cranberry Sauce, Ocean Spray, VE 021602
½ cup Beef Broth, Majors, VE 096084
1 tb Balsamic Vinegar, Roland, VE 070597
½ tsp Onion Powder, McCormick, VE 071964

DIRECTIONS

Season lamb racks with salt and pepper and rub garlic pesto all over them.
Set racks fat-side up on a parchment lined sheet tray.
Roast in a pre-heated 450° F oven for approx.
20 minutes, until a thermometer inserted reads 125° F.
Remove and rest the lamb before carving.
While the lamb is roasting, whisk the cranberry sauce, broth, balsamic and onion powder together and simmer until the sauce has reduced enough to coat a spoon thickly.
Use this glaze to baste the resting lamb.

PER ORDER:

4 servings

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PO Box 3110
Grand Rapids, MI 49501

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650 Ionia SW
Grand Rapids, MI 49503

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8252 Smith Rd
Fort Wayne, IN 46809

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