Monday, May 5, 2014

Muscat Jelly-Glazed Lamb Lollipops with Roasted Grapes {#BrunchWeek, #giveaway}


Welcome to 2014 #Brunchweek!  It's the second annual week-long blogging event hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen!

Join us this whole week - May 5th through 11th - while we celebrate the deliciousness of brunch and prepare for Mother's Day and the summer brunching season.  We are 32 bloggers strong, bringing you recipes for everything from cocktails to eggs benedict to donuts.

Our amazing sponsors have donated some great prizes for a gigantic giveaway. Click (here) to read about this fun event, the sponsors, and the giveaway!

I thought I'd kick off 2014 #Brunchweek by creating a hearty entree with some of the event sponsors' goodies. Thanks to Bonne Maman for a complimentary jar of Muscat Grape Jelly and thanks to Bob's Red Mill for the complimentary Hazelnut Meal/Flour...among other things.

Ingredients
  • 1 rack of lamb
  • 1/4 C hazelnut meal flour
  • 1/4 C Muscat grape jelly + 2 T more
  • freshly ground salt
  • freshly ground pepper
  • 1 head purple cabbage
  • 2 C red seedless grapes
  • olive oil
  • 2 T fresh mint leaves

Procedure
Preheat the oven to 375 degrees F. While the oven heats, make a paste with the hazelnut meal flour, grape jelly, salt, and pepper. Mix until just combined. Press the paste onto the meat-side of the rack and lay it in a baking dish.


In another pan, arrange cabbage wedges and piles of grapes. Sprinkle with salt and pepper. Lay the mint leaves on top and drizzle with olive oil.


Cover both pans with foil and bake for 50-55 minutes. Remove the cabbage and grapes from the oven.


Uncover the lamb, spread additional 2 T of the jelly over the meat, and cook for another 10 minutes. Transfer meat to a cutting board and let rest for 5-10 minutes - the meat will continue to cook.


Slice the rack into rib portions.


Inspired by the Muscat grape jelly, I decided to pour Dogfish Head's Midas Touch - it's brewed with Muscat grapes, saffron, and honey. Amazing!



That's a wrap for my first #BrunchWeek recipe.


Now to the rest of the recipes...

Beverages:
Brunch Eggs:
Main Brunch Dishes:
Brunch Breads and Sides:
Brunch Fruit and Vegetables:
Brunch Desserts:


Thanks again Bonne Maman and Bob's Red Mill 
- just two of the eleven sponsors -
for a few of the ingredients used in this recipe.

15 comments:

  1. Ooh, I LOVE lamb lollipops! Your glaze sounds incredible!!!

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    1. Thanks, Liz. It WAS delicious. I had a hard time keeping quiet for all these weeks.

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  2. Haha I love that you call them lollipops. I have never cooked a rack of lamb but really want to.

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    1. I've always called them lollipops. ;)

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  3. This looks so decadent - love lamb so i need to try it!

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  4. I bet this was delicious!! Blessings dear. Catherine

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  5. I love lamb and these just sound amazing!

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  6. Lamb and grapes are a great combination. I am so glad to be with you on Brunch Week.

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  7. Oh my gosh, I've been trying to figure out what to do with my hazelnut flour, and this is it! I LOVE this. I've served roasted grapes with chorizo before, and loved them. I would love this just as much!

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    Replies
    1. Definitely try it! Let me know what you think.

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  8. Those look great. The sort of thing we pay good money for in a restaurant! :)

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  9. Rack of lamb?!! I want to go to your house for Brunch!!! delicious!

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  10. LOVE lamb!!! And love the grape addition..so trying this!

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  11. Okay, I am now obsessed with the idea of lamb lollipops. What a great idea!

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