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Grilled Rack Of Lamb W/ Plum Glaze & Oven D

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      Title: GRILLED RACK OF LAMB W/ PLUM GLAZE & OVEN D
 Categories: Main dish, Lamb, Fruits, Bbq/grill
      Yield: 8 Servings
 
      3    Freedom or other variety
           -plums (about 1 lb)
      1 tb Honey
      1    Jalapeno pepper, thinly
           -sliced, including seeds
      2 tb Sugar
  1 1/2 ts Red-wine vinegar
      2 ts Lime juice
      2    Racks of lamb (about
           -3 1/2 lb total)
           Salt & freshly ground pepper
           Oven Dried Plums (separate
           -recipe)
           Thyme sprigs, for garnish
 
  1. Quarter plums; remove pits. Combine plums, honey, jalapeno, sugar,
  vinegar, and lime juice in a small nonreactive saucepan. Cook over
  low heat until plums are very soft and juice is slightly thickened,
  about 30 minutes, If plums are not juicy, add water a little at a
  time during cooking to avoid scorching. Remove from heat, strain, and
  discard solids.
  
  2. Heat grill or cast-iron grill pan. Season lamb well with salt and
  pepper and wrap bones with foil to prevent burning. Grill lamb fat
  side down for 5 minutes, brush with plum glaze, and turn over. Repeat
  glaz- ing every minute or so thereafter. For rare lamb, cook until it
  reaches an internal temperature of 135', 10 to 12 minutes; cook
  longer for medium or well, Let the meat rest for 10 minutes after
  grilling.
  
  3. Toss Oven Dried Plums with some of the remalmng glaze. Carve racks
  into chops. Serve 2 chops per person with the glazed plums; Garnish
  with sprigs of thyme.
  
  Martha Stewart Living/August/94  Scanned & fixed by Di Pahl
 
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