You’ve heard of cherry glazed rack of lamb, but how about Raspberry Peach Glazed Rack of Lamb? Don’t shy away from lamb until you’ve tried this delicious recipe that can stretch a dollar.
It’s no secret that while delicious, a rack of lamb can be quite expensive. We don’t get it often, but when we do, I have a tendency to stick to tried and true recipes. I also like to hold onto the lamb for as long as I can to wait for a special occasion. Really though, there is not much better than fresh lamb from your local butcher and cooking it up that night. The thing about lamb is that it has a “gamey” taste and smell – and it’s worse when it’s not fresh. So, it really should be eaten as soon as you get it. Don’t hoard it in your fridge like I do. In my opinion it is an acquired taste. We acquired the taste for it when we were back in California about six years ago before our first baby. But, like I said – it’s expensive. So only when I really want to treat the hubby, or have just had enough of pasta, burger, and chicken, will we get some lamb.
It’s also a treat for me to go to Whole Foods, which is where this lamb came from. I go maybe once or twice a month. We live “out in the sticks” and it takes me about an hour to an hour an a half to get there depending on traffic getting into the city. Last week I went and got us a few racks. We ate one right away, with no time to photograph or video. Then for Christmas, Travis filled my stocking with some of my favorite items including this Stonewall Kitchen Jam
. Seriously, anything from them I absolutely adore. I knew it was going to be hard for me to dive in and eat this jam. There’s a part of me that likes to hoard good food until I can have the time or a recipe worthy enough of enjoying it. Maybe that’s because I’m a mom and have to share everything, or maybe there’s a deeper issue… I should look into that.
So, to ease the pain of using my small and delicious jam, I paired it with this Holiday Syrup of there’s. Plus, being Christmas and a rack of lamb, I could think of no better way to offer these gifts as a sacrifice. The next day I made my boys a PB&J with the jam as well – don’t ever say I don’t love my kids. This turned out to be an amazing recipe! Yes, sometimes I go into this a bit blind. With lamb or an ingredient you really don’t ever use, 90% of the time it’s a crap shoot. You just never know what you’re going to get. With this recipe though, even the arugula salad turned out stunning. Between you and me, I typically don’t even like arugula. I found this was an integral part to the cohesiveness of the dish though. The arugula has just enough peppery-kick that it helped to tame the sweetness coming from the jam and syrup.
I keep looking at this recipe and remembering the bites wondering, “how is the heck did I come up with that?” Glory to God, man. Seriously, must have been Him. Because there is no way I’m that good.
Leave a Reply