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:

• Frozen Peach Bellini from Love and Confections
• Raspberry Tequila Sunrise from The Spiffy Cookie
• Mango Mimosa from My Catholic Kitchen
• Pineapple Peach Mimosa from Big Bear's Wife
• Rosemary-Orange Mocktail from The Kitchen Prep

Brunch Eggs:

• Caramelized Onion Tart from Hungry Couple
• Polenta Cakes with Crab & Eggs from Foxes Love Lemons
• Sausage, Spinach and Tater Tot Breakfast Casserole from Neighborfood
• Loaded Veggie Frittata with Sweet Potato and Hatch Chile from The Little Ferraro Kitchen
• Mexican Omelete with Plantain, Avocado and Mango Hash from Take A Bite Out of Boca
• Veggie and Scalloped Potato Frittata from Hip Foodie Mom
• Apple and Sweet Potato Egg Muffin Cups from Cupcakes & Kale Chips
• Frittata Muffins from Jane's Adventures in Dinner

Main Brunch Dishes:

• Muscat-Glazed Lamb Lollipops with Roasted Grapes from Culinary Adventures with Camilla
• Spinach & Mushroom Quiche from Real Housemoms
• Paleo & Chicken Waffles from Quarter Life (Crisis) Cuisine

Brunch Breads and Sides:

• Dutch Baby with Roasted Strawberries from The Girl In The Little Red Kitchen
• Strawberry Mascarpone Stuffed French Toast from That Skinny Chick Can Bake
• Strawberry Lemon Crepes from Food Faith Fitness
• Carrot Cake Steel Cut Oatmeal from It's Yummi!
• Banana Bacon Pancakes from Eat Your Heart Out
• Raspberry Oatmeal Pancakes from Healthy.Delicious.
• Mexican Chocolate French Toast with Spiced Blackberry Syrup from Cooking in Stilettos
• Brown Butter Peanut Butter Doughnuts with Mixed Berry Jelly Icing from Sarcastic Cooking
• Baked Chocolate Hazelnut Donuts from {i love} My Disorganized Life
• Banana Coconut Milk Pancakes from Chocolate Moosey
• Pumpernickel Bagels from Jen's Favorite Cookies

Brunch Fruit and Vegetables:

• Honeycrisp and & Carrot Waldorf from The Vintage Cook
• Hazelnut Crepes with Rum Peaches from Savvy Eats

Brunch Desserts:

• Greek Yogurt Chocolate Cake from Roxana's Home Baking
• Raspberry Lemon Explosion Cake from White Lights on Wednesday
• Simple Oatmeal Cookie Jam Bars from Chelsea's Messy Apron

Click to go to the Sponsor Info 

and enter THE giveaway!  

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.