Apple Butter Glazed Rack of Lamb
- Anthology of Crumbs
- Sep 23
- 1 min read
1
Searing the Beef
Lamb cuts: If you don’t have access to racks, use 8–10 lamb chops instead. Adjust roasting time slightly (about 15–18 minutes after searing).
Doneness guide: 145°F (63°C) gives a juicy medium-rare; cook to 160°F (71°C) for medium if preferred.
Apple butter: Homemade or store-bought apple butter both work—slightly sweeter versions balance the tang of apple cider vinegar beautifully.
Flavor boost: Let the lamb rest after seasoning for 20 minutes before searing; this deepens flavor.
Serving ideas: Pair with roasted root vegetables, creamy mashed potatoes, or a wild rice pilaf to soak up the glaze.
Leftovers: Store in an airtight container for up to 3 days. Reheat gently, or slice cold chops thin for sandwiches with mustard or chutney.
Notes
1
Preheat oven: Heat oven to 350°F (175°C). Line a small baking sheet with foil for easier cleanup.
2
Season lamb: Pat lamb racks dry with paper towels. Rub evenly with Dijon mustard, rosemary, salt, and pepper.
3
Sear: Heat ¾ tablespoon olive oil in a large skillet over high heat. Sear lamb racks on all sides until browned, about 3 minutes per side. Transfer lamb to the prepared baking sheet, bone-side down.
4
Prepare glaze: In a small bowl, whisk together remaining ¾ tablespoon olive oil, apple cider vinegar, and apple butter. Season with a pinch of salt and pepper.
5
Roast: Brush half the glaze over the lamb. Roast 20–25 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare, or longer for desired doneness.
6
Rest: Remove lamb from oven, brush with the remaining glaze, tent loosely with foil, and let rest for 15 minutes (the internal temperature will rise slightly).
7
Serve: Slice racks into chops, drizzle with pan juices, and garnish with fresh chives before serving.
Instructions
2 Frenched racks of lamb
2 tsp Dijon mustard
1 ½ Tbsp fresh rosemary (chopped)
¾ tsp pink Himalayan salt
½ tsp freshly ground black pepper
1 ½ Tbsp extra virgin olive oil
2 Tbsp apple cider vinegar
⅓ cup apple butter
2 tsp fresh chives (chopped)
Apple Butter Glazed Rack of Lamb
Anthology of Crumbs
Rack of lamb glazed with apple butter, Dijon, and rosemary—seared, roasted, and finished with fresh chives for a sweet-savory fall centerpiece.
Servings :
4
Calories:
Prep Time
15 min
Cooking Time
30 min
Rest Time
15 min
Total Time
1 hr
Comments