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Categories:
onions shallots red onion butter olive oil brown sugar chicken broth salt ground black pepper red wine vinegar thyme ground black pepper salt lamb cooking spray
Viewed: 48 - Published at: 9 years agoIngredients
- Jam:
- 1 1/2 cups halved pearl onions
- 1 1/2 cups 1-inch pieces peeled shallots
- 1 cup chopped red onion
- 2 teaspoons butter
- 2 teaspoons olive oil
- 1/4 cup packed brown sugar
- 1/4 cup fat-free, less-sodium chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 1 tablespoon red wine vinegar
- 2 teaspoons chopped fresh thyme
- Lamb:
- 1/2 teaspoon coarsely ground black pepper
- 1/4 teaspoon salt
- 2 (1 1/2-pound) French-cut racks of lamb (8 ribs each), trimmed
- Cooking spray
Method
- To prepare jam, combine pearl onions, shallots, red onion, butter, olive oil, and brown sugar in a large saucepan over medium-high heat; cook 10 minutes or until onions are tender, stirring frequently. Reduce heat to medium; cook 5 minutes or until golden. Add broth, 1/4 teaspoon salt, and 1/4 teaspoon pepper; simmer for 20 minutes. Stir in vinegar and thyme; simmer 8 minutes or until liquid evaporates. Remove from heat; keep warm.
- Prepare grill.
- To prepare lamb, sprinkle 1/2 teaspoon pepper and 1/4 teaspoon salt over lamb. Place lamb on a grill rack coated with cooking spray; grill 4 minutes, turning once. Reduce heat to medium; grill lamb 10 minutes on each side or until desired degree of doneness. Let rest 10 minutes before slicing into chops. Serve with onion jam.
