Lamb Rack with Dijon Fig Cherry Glaze and Roasted Cabbage Steaks
It’s always a good time to serve our Lamb Rack; don’t just save it for a special occasion!- Prep Time 5 minutes
- Cook Time 30 minutes
Ingredients
- 1 Lamb Rack, cap removed*
For Sauce/Glaze:
Into with small bowl, whisk, and set aside:
- 1 cup fig preserves
- 1 cup cherry preserves
- 4 T good Dijon mustard
- 2 sprigs rosemary
- Kosher salt/black pepper
For Cabbage Steaks:
- 8 slices of red/green cabbage 1/2" thick
- Olive oil/Salt/Pepper
Directions:
-
First, remove the cap on the lamb rack. Simply slide your fingers underneath the fat and pull the cap off, using a small paring knife to help you along.
- Heat oven to 425°.
- Season the lamb rack with olive oil, kosher salt and pepper and set on a rack in a shallow pan.
- Roast for 20 minutes, then brush with your glaze and return to the oven for another 10 minutes. Center temp should be 120°.
You can roast your cabbage steaks ahead of time, because they do take about 30 minutes to cook.
On a sheet pan covered with parchment, drizzle olive oil, salt and pepper on the pan and lay your cabbage steaks down in a single layer. Drizzle with more olive oil, salt and pepper and roast until they are soft with a bite. Brush some glaze over them and return them to the oven for another 5 minutes. Set aside.
