- 1 rack of lamb (8 ribs)
- 1/2 cup chopped onion
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup honey
- 1/2 teaspoon ancho chile powder
- 1 tablespoon red wine vinegar
- 1/4 cup orange juice
- 1 clove garlic, finely chopped
- 2 lemons, thinly sliced
- Fresh herbs for garnish
Heat oven to 425 degrees. Clean the meat, cartilage and fat between the tips of the rib bones (leave a thin layer of fat) and place rack bone-side down on a roasting pan lined with foil. Sprinkle onion around the lamb.
Combine salt, pepper, honey, chile powder and vinegar in a bowl. Baste lamb with about half of this glaze and reserve the rest. Place roasting pan on oven center rack and bake about 25 minutes (for medium rare) or until desired doneness. Baste with glaze from the pan about every 5 minutes. When lamb is done, let rest 5 minutes. While resting, combine orange juice, garlic and reserved glaze in a small saucepan and simmer over medium-high heat until reduced to a slightly syrupy glaze. Cut rack into chops and coat individually with glaze. Place lemon slices on plates and arrange chops on top. Garnish with fresh herbs. Serves 4.