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Oct 14, 2011

Rack of Lamb with Orange-Pomegranate SyrupRecipe from Weber's Way to Grill™ by Jamie Purviance

Rating: 5 stars

2 Reviews

Serves: 4 to 6 // Prep time: 40 minutes | Grilling time: 15 to 20 minutes

Grocery List

Fresh Produce

  • 6 garlic cloves

Meat / Poultry / Seafood

  • 2 racks of lamb, each 1 to 1½ lb, frenched

Oil and Spices

  • 2 tbsp extra-virgin olive oil
  • 1 tsp freshly ground black pepper
  • 2.5 tsp kosher salt
  • 1 tbsp prepared chili powder

Condiments

  • 1 tbsp balsamic vinegar
  • 2 tbsp honey

Other

  • 4 fl oz fresh orange juice
  • 2 fl oz pomegranate juice

Ingredients

  • 2 lamb racks, 1 to 1½ pounds each, frenched

Paste

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon prepared chili powder
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

Syrup

  • ½ cup fresh orange juice
  • ¼ cup pomegranate juice
  • 2 tablespoons honey
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon kosher salt

Instructions

  1. In a small bowl mix the paste ingredients. Spread the paste over the lamb racks and allow them to stand at room temperature for 15 to 30 minutes before grilling.

  2. In a small saucepan combine the orange juice, pomegranate juice, honey, and balsamic vinegar. Bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer until the liquid has reduced to about ⅓ cup, 15 to 20 minutes. Season the light syrup with the salt and let cool. (You can refrigerate the syrup for up to 3 days.)

  3. Prepare the grill for direct cooking over medium heat (350° to 450°F).

  4. Brush the cooking grates clean. Grill the lamb, bone side down first, over direct medium heat, with the lid closed as much as possible, until cooked to your desired doneness, 15 to 20 minutes for medium rare, turning once or twice and moving the racks over indirect heat if flare-ups occur. Remove from the grill when the internal temperature reaches 125°F. Let the lamb rest for 5 minutes before carving into chops (the temperature will rise about 5 degrees during resting).

  5. If necessary, warm the syrup over low heat until it reaches your desired consistency. Serve the lamb warm with the syrup drizzled on top.

2 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Jul 13, 2013

Michelle G

Amazing - Best Lamb Ever

This recipe is the best ever, love every single morsel, can't get enough!!

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Mar 5, 2014

Audrey H

Go Spanish - use pimentón

I used this recipe and grilling procedure as a springboard for a Spanish flavored version. Instead of the chili powder, I use Spanish smoked paprika - aka pimentón. Fantastic!

I never bothered with making the syrup. The juices from the lamb and rub itself are intensely flavorful on their own. Yum!

I have Weber's Way to Grill™ by Jamie Purviance, and it's my go-to grill book. Wonderful recipes and great advice.

Type of Griller

Intermediate

Would you recommend this recipe? YES

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Rack of Lamb with Orange-Pomegranate Syrup

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