Recipe: If It’s Spring — It’s Time for Lamb (Part 2)

Tis the season for spring lamb, juicy and succulent in roasts, chops, and stews. It’s a perennial favorite as the centerpiece of a special occasion meal as well, and over the next three weeks I’ll share recipes that are sure to please. The recipes are from my newest cookbook Flavors of Ireland.

Rack of Lamb with Guinness and Mustard

Serves 8

A rack of lamb is the ultimate special occasion cut. A “rack” usually consists of about 8 ribs, the bones of which are scraped clean for a lovely presentation. Ask your butcher to “French” (trim) the racks for you, and then marinate them in Guinness before roasting. The mustard adds flavor to the lamb and helps the breadcrumbs stick. This is a popular dish at The Guinness Storehouse in Dublin, where the chef promises, “Guinness is the only beer that really makes this work. The glaze on the lamb is as rich as you’d expect from red wine.” Serve this with Honey-Glazed Carrots.

• 2 (1 1/2 lb.)French-trimmed racks of lamb (8 ribs each)
• 2/3 cup Guinness draught beer
• 2 tbsp. Dijon mustard
• 5 tbsp. seasoned breadcrumbs

1. In a large bowl, combine the lamb and Guinness. Cover and refrigerate for 6–8 hours or overnight.

2. Preheat the oven to 400°F. Remove the lamb from the marinade and pat dry. Coat with the mustard and press the breadcrumbs over the lamb.

3. Place the lamb on a rack and bake for 20–25 minutes or until a meat thermometer inserted into the thickest part of the lamb registers 130°F. Remove from the oven and let rest for about 10 minutes.

4. To serve, cut the rack into chops and serve with the carrots and potatoes.

Honey-Glazed Carrots

Serves 6–8

• 1 lb. baby carrots
• 1 tbsp. butter
• 1 tbsp. orange marmalade
• 1 tbsp. honey
• 1/4 tsp. chopped fresh rosemary
• 1/4 tsp. chopped fresh thyme
• salt and freshly ground pepper to taste

 1. In a medium saucepan, cook the carrots in salted boiling water for about 10 minutes or until tender. Drain and return to saucepan.

2. In a small saucepan over medium heat, combine the butter, marmalade, and honey. Cook for 3–5 minutes or until melted and smooth. Stir in the rosemary and thyme and then stir into the carrots. Season with salt and pepper and heat through.

For more recipies, click here.

Editor's Note: Margaret M. Johnson, of Westhampton Beach, is the author of seven cookbooks.

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