Currant-Glazed Rack of Lamb
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 224. Vision transcription from the scanned page; needs review.
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Ingredients
- one 1 3/4- to 2-pound lamb rib roast (6 to 8 ribs) with backbone loosened
- 1/4 cup currant jelly
- 1 tablespoon dry white wine or apple juice
- 1/4 teaspoon dried tarragon, crushed
Instructions
- Trim fat from one 1 3/4- to 2-pound lamb rib roast (6 to 8 ribs) with backbone loosened. For glaze, in a small saucepan combine 1/4 cup currant jelly, 1 tablespoon dry white wine or apple juice, and 1/4 teaspoon dried tarragon, crushed. Heat until smooth.
- Place meat, rib side down, in a shallow roasting pan. Roast in a 325° oven 1 1/4 to 1 1/2 hours for medium (160°). Brush with glaze the last 30 minutes of roasting.
- Mint-Glazed Rack of Lamb: Prepare as above, except substitute mint jelly for currant jelly and finely shredded orange peel for tarragon.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Seared & roasted rack of lamb w/Shiraz-honey glaze (Day 2)" by kimeke1; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0/); source: https://www.flickr.com/photos/50882047@N00/8457471428. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.