Roasted Rack of Lamb with Worcestershire Honey Glaze

Serves: 4

• Prep Time: 5 min.
• Cook Time: 30 min.

Ingredients:

• 1/3 cup(s) Lea & Perrins Worcestershire Sauce
• 1/4 cup(s) honey
• 2 tablespoon(s) olive oil
• 2 rack of lamb with 6 rib portions, frenched

Cooking Instructions:

1. Preheat oven to 350°F. In a small bowl, mix together Worcestershire Sauce and honey. Spray measuring cup with nonstick cooking spray before measuring out the honey and it will slide right out. Season lamb with salt and pepper if desired.

2. In a large skillet over medium heat, brown the lamb on all sides in oil. Brush evenly with glaze and place in shallow roasting pan. Bake for about 25 minutes for medium rare, or until internal temperature reaches 135°F, basting every 5 minutes. Allow to rest for 15 minutes before slicing.

Tip:

After removing the lamb from the oven, it continues to cook while standing. If the internal temperature has reached 135°F when removed from the oven, the temperature will climb to about 145°F after 15 minutes of rest.

Holiday Stuffed Crown Roast with Cranberry Relish

# Servings: 8

Stuffed Crown Roast

1 American lamb crown roast, tied and formed into a circle
4 cups dry bread cubes
4 cups fresh cranberries, divided
1-1/2 cup finely chopped celery
3 tablespoons finely chopped onion
1 teaspoon dried sage
1 teaspoon salt
1 teaspoon pepper
1-1/4 cup chicken broth
1/4 cup melted butter
Cranberry relish (recipe follows)

Cranberry Relish 1/2 cup honey
1 tablespoon grated lemon rind
1/2 teaspoon ground nutmeg
1 small can (11-1/2 ounces) mandarin oranges, drained
16 parsley sprigs

Stuffed Crown Roast

Preheat oven to 375ºF.

Place roast on rack in shallow roasting pan. In large bowl, combine bread cubes, 1 cup cranberries, celery, onion, sage, salt, pepper, broth and butter. Mix well. Fill center of roast with stuffing. Roast for 1 to 1-1/2 hours or until desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well-done. Cover and let stand for 10 minutes. Internal temperature will rise approximately 10 degrees. Garnish with mandarin oranges and parsley. Slice between ribs and serve with stuffing and cranberry relish.

Cranberry Relish In food processor, process 3 cups cranberries. Combine cranberries, honey, lemon rind and nutmeg to make relish; mix well.

Tip: If desired, baste roast with 1/2 cup of cranberry mixture during last 30 minutes of roasting.