Roasted Lamb Rack with Smoked Tomato Jam

Roasted Lamb Rack with Smoked Tomato Jam

2 Full Racks of Lamb, trimmed and frenched
Extra Virgin Canola Oil
1/2 lb. Smoked Plum Tomatoes, skin removed
1/4 C Beef Stock
1 Red Onion, peeled and chopped
1 t Mustard Seeds
1/2 C Maple Syrup
2 T Molasses
2 T Apple Cider Vinegar
1 t Sea Salt
Extra Virgin Canola Oil
Red Wine

For the ‘Tomato Jam’, saute onion on medium-low heat, in a medium pot with a couple of glugs of canola oil and a pinch of salt, until caramelized. Deglaze with red wine, then add remaining ingredients. Allow to simmer for an hour, stirring occasionally, until all ingredients have broken down and are fully incorporated, and most liquids have evaporated.

For the lamb rack, preheat oven to 350F and turn a large oven-proof pan on med-high heat. Drizzle lamb rack with canola oil, and season with salt and pepper. Carefully place lamb racks into pan, searing on both sides for approximately 2 minutes. Place plan in oven and allow lamb racks to cook for approximately 10 minutes – until medium-rare doneness. Allow the lamb to rest for 5 minutes.

Top finished lamb rack off with smoked tomato jam.


Wine Pairing: Vineland Estates Winery COF 2012 Cabernet Sauvignon