Balsamic Glazed Rack of Lamb - Plum Ketchup Chili Cheese Baked Potato

Ingredients:

  • Rack of Lamb with Glaze:
  • 4 12-14 ounce rack of lamb; frenched
  • 3/4 cup balsamic vinegar
  • 3/4 cup red wine
  • 1/2 cup soy sauce
  • 1/2 cup concord grape jelly
  • 1/4 cup dijon mustard
  • 1/4 cup chopped garlic
  • Amy's Queso:
  • 6 pounds Velveeta processed cheese
  • 3 pounds spicy ground pork sausage
  • 4 cups chopped onions
  • 4 cups dried tomatoes
  • 2 cups chopped cilantro
  • 1 cup chopped jalapeno
  • 1/2 cup chopped garlic
  • Chili Cheese Baked Potato:
  • 4 70 ct Idaho® Russet potatoes
  • 1 1/2 cup queso (see recipe for Amy's Queso)
  • 1 cup sliced green onions
  • 1 cup corn kernels
  • 4 teaspoons sour cream
  • Plum Ketchup:
  • 4 cups fresh plums
  • 2 cups granulated sugar
  • 2 cups malt vinegar
  • 2 tablespoons dry mustard
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • To taste kosher salt and cracked black pepper

Directions:

Plum Ketchup:
  1. In a non-reactive pan, heat the plums and sugar. In a separate pan, boil the sugar and dry spices. Puree the plums and fold in the gastric. Chill in a refrigerator for at least one hour before service.
Queso:
  1. Saute pork sausage and crumble as it cooks. When the pork is cooked, add the onions, jalapenos, garlic and tomatoes then cook until just tender. Add the cheese and allow to melt. Then add the cilantro.
Chili Cheese Baked Potato:
  1. Bake potatoes until they are fully cooked, 1 hour at 400°F or until internal temperature reaches 200°f, then cut off the top third. Carefully remove the potato flesh with a spoon and fold with queso, corn kernels and green onions. Return to the hollowed out potato and reheat until golden brown then top with sour cream.
Rack of Lamb with Glaze:
  1. In a non-reactive pan, bring the balsamic vinegar, soy, jelly, dijon mustard and garlic to a boil and reduce in volume to 1 1/3 cup. Season and grill the lamb to the desired temperature. Brush the glaze on the lamb rack during the final stages of cooking and upon completion of cooking. Cut the rack in four equal size pieces and arrange in a crown around the chili cheese baked potato on a large round plate. Sprinkle mustard seeds and spoon some of the glaze around the perimeter of the plate.
Print Recipe

Yield: 4 servings

Source:
Robert McGrath
Roaring Fork
Scottsdale, AZ

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