Rack of Lamb with Spicy Cranberry Relish
Brilliant in color and spiced with mint, jalapeño and tangerines, the relish is also great paired with roast turkey or pork. It would make a unique addition to the Thanksgiving table. Ask your butcher to “french” the racks by cutting the meat and fat from the rib ends. This makes a neater presentation if you are carving at the table and makes it easier to cut the racks into chops.
Ingredients
- 1/2 cup (4 fl. oz./125 ml) fresh tangerine juice
- 1/4 cup (2 fl. oz./60 ml) canola or grapeseed oil
- Kosher salt and freshly ground pepper
- 3 racks of lamb, about 2 1/2 lb. (1.25 kg) each, trimmed and frenched
For the relish:
- 2 tangerines
- 1 cup (4 oz./125 g) fresh or frozen cranberries
- 1/2 large white onion, coarsely chopped
- 1/3 cup (3 fl. oz./80 ml) rice vinegar
- 1/4 cup (1/4 oz./7 g) packed fresh mint leaves
- 1 small jalapeño chile, coarsely chopped
- 3 Tbs. sugar, or to taste
- Pinch of kosher salt
Directions
In a large, shallow dish, combine the tangerine juice and oil and season with salt and pepper. Add the lamb and turn to coat the racks on all sides. Let stand at room temperature for about 1 hour, turning occasionally.
Meanwhile, make the relish: Juice 1 of the tangerines and chop the other coarsely, skin and all, and remove any seeds. In a blender or food processor, combine the tangerine juice, chopped tangerine, cranberries, onion, vinegar, mint and jalapeño and puree until smooth. Pour the mixture into a bowl and add the sugar and kosher salt. Let stand at room temperature for at least 30 minutes or up to 2 hours.
Preheat an oven to 450°F (230°C).
If desired, wrap the ends of the bones with aluminum foil to keep them from burning. Arrange the lamb racks, bone side down, in a roasting pan. Roast until an instant-read thermometer inserted into the center of the lamb away from the bone registers 130°F (54°C) for medium-rare, 15 to 20 minutes, or until done to your liking. Transfer the racks to a carving board and tent with aluminum foil. Let rest for 10 to 15 minutes.
Cut the racks between the bones into individual chops. Arrange 2 or 3 chops per person on warmed individual plates, with the relish alongside. Serve immediately. Serves 8 to 10.
Adapted from Williams Sonoma Year Round Roasting (Weldon Owen 2014)