Asian Rack of Lamb

I had a nice rack of lamb and wanted something savory and sweet. So after some searching I decided to go Asian and use some items I got at the Warrenton Farmers Market. I used the Asian BBQ spice from Poppi’s and Erin’s Elderberry jelly in a glaze and sauce. So sweet and savory. I hope you like it.

1 rack of lamb
3 ounces Erin’s Elderberry Jelly (As seen on Good Day DC!)
2 teaspoons Poppi’s Asian BBQ seasoning
3 tablespoons olive oil

Coat lamb with 1 1/2 teaspoons of Poppi’s seasoning.

Heat oven to 350 degrees.

In an oven safe skillet on medium high, add oil.

Add rack of lamb fat side down and cook for 4 minutes; flip and cook on other side for 4 minutes.

In a microwave safe dish, microwave Erin’s Jam on high for 20 second and stir.

Brush two thick coats of elderberry jam on lamb.

Put lamb pan in oven for 8 minutes and baste with 2 more coats of jelly and cook for 7 more minutes or until meat temperature is 125. Longer if you like it more done.

Reheat jam and add last 1/2 teaspoon of Asian BBQ seasoning to jam and stir.

Let lamb rest for 10 minutes.

Cut rack in to lollypop chops.

Top with jam and seasoning.

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