Bistro Rack Of Lamb With Spicy Bell Pepper Jelly Recipe
Make Bistro Rack Of Lamb With Spicy Bell Pepper Jelly Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rack of Lamb & Seasoning
Spicy Bell Pepper Jelly
Method
Spicy Bell Pepper Jelly
- 1
- 2
Make jelly base
In a heavy-bottom pot, combine chopped peppers and jalapeño. Add white wine vinegar, sugar, water, and salt. Bring to a simmer over medium heat, stirring until sugar dissolves.
- 3
Add acidity and thickener
Stir in lemon juice. If using pectin, whisk in 1 tablespoon of pectin and simmer until the mixture thickens to a glossy, syrupy state.
- 4
Finish jelly
Continue to simmer until the jelly reaches your desired thickness. Keep warm for glazing the lamb.
Rack of Lamb & Seasoning
- 5
Prepare and season lamb
Pat the rack dry. If desired, score the fat cap lightly. Rub with olive oil, then season with kosher salt, black pepper, and smoked paprika if using.
- 6
Aromatics and mustard
In a small bowl, mix minced garlic, chopped rosemary, and Dijon mustard. Rub evenly over the lamb to infuse flavor.
- 7
Sear the lamb
Heat an oven-safe skillet over high heat. Add a splash of olive oil and sear the lamb rack on all sides until deeply browned and a crust forms.
- 8
Roast to doneness
Transfer the skillet to a preheated 400°F (200°C) oven. Roast until the internal thermometer reads about 125–130°F (52–54°C) for rare to 135°F (57°C) for medium-rare, about 12–18 minutes depending on rack size.
- 9
Rest and glaze
Remove from oven. Brush with warm pepper jelly to glaze the crust. Let rest 8–10 minutes before carving.