Ingridient
2 ½ cups Simply Orange®
¼ cup orange marmalade
1 tablespoon freshly grated ginger
1 teaspoon Worcestershire sauce
1 teaspoon olive oil
1 rack of lamb (16 chops)
1 teaspoon salt
Wax paper or aluminum foil
½ cup seasoned whole grain breadcrumbs
1 10-ounce bag fresh or frozen whole cranberries
2 tablespoons honey
¼ cup port wine or water
1 tablespoon orange zest
¼ teaspoon ground cloves
2 cups cooked wild rice blend
Orange ginger glaze: Place one cup of Simply Orange®, and the marmalade, ginger and Worcestershire sauce into a small saucepan. Bring to a boil. Reduce to a simmer and cook 15 to 20 minutes until the liquid thickens and reduces by more than half. Set aside.
Preheat oven to 400 degrees. Heat a large, oven safe skillet over high heat. Add the olive oil. Sprinkle the lamb with salt. Sear each side of the rack about 2 minutes, 8 minutes total for the entire rack. Take the skillet off the heat and drizzle the tops of the rack with half of the orange ginger glaze. Reserve the remaining glaze to serve table side. Place the breadcrumbs on a piece of wax paper or aluminum foil.
Dip the racks in the breadcrumbs and return them, meaty side up, to the skillet. Slide the skillet into the oven and bake uncovered about 25 to 30 minutes until the meat is medium rare, slightly red towards the center. Remove from oven and let cool for 5 minutes before slicing.
Cranberry sauce: In medium saucepan, stir cranberries, remaining 1 ½ cups Simply Orange, honey, port or water, orange zest and ground cloves. Bring to a boil and reduce immediately to a simmer. Cook, 20 to 25 minutes until the cranberries pop and a thick sauce forms. Serve the sauce immediately with the lamb, wild rice blend, and remaining orange ginger glaze for dipping or drizzling over the lamb.
1 lamb chop weighs 2.1 ounces or 60g. Cranberry sauce yields 1 ¼ cup total.
Recipe created by Jennifer Iserloh, the Skinny Chef
