Sweet Chili, Orange and Passion Fruit American Rack of Lamb with Black Bean Pineapple Salsa

Recipe provided by | Chef Michael Blum, Michael’s Kitchen, Hollywood, Florida



1/2 cup sweet chili sauce
1/2 cup frozen passion fruit puree, defrosted
1/4 cup orange marmalade
1/4 cup pineapple juice
2 American Lamb racks, frenched
Salt and pepper to taste
2 tablespoons olive oil
Black Bean and Pineapple Salsa (recipe follows)

Black Bean Pineapple Salsa

2 cups canned black beans, well rinsed and drained
1-1/2 cups finely chopped fresh golden pineapple
3 tablespoons coarsely chopped fresh cilantro leaves
3 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
1 can (8 ounces) mandarin orange segments, drained
1 jalapeño, seeded and finely chopped



To make sauce: In medium saucepan, combine chili sauce, passion fruit, marmalade and juice. Bring to a boil and reduce heat to a simmer, stirring occasionally. Cook until thick, set aside.

Pat lamb dry with paper towels. Season lamb racks with salt and pepper. In a large skillet, heat oil over high heat. Cook lamb racks on each side until lightly browned. Remove from skillet and place on a cold broiler pan meat-side up. Broil 5 inches from heat source for 6 minutes on each side. Brush sauce on racks and cook additional 4 to 6 minutes per side until desired degree of doneness: 145°F for medium-rare, 160°F for medium 170°F for well. Remove lamb racks from broiler; cover and let stand for 5 minutes before serving.

Black Bean Pineapple Salsa

Combine all ingredients in bowl. Cover and refrigerate for 1 hour.

To serve: Slice the lamb between the ribs and serve with black bean pineapple salsa.


PREP TIME: 30 Minutes

COOK TIME: 50 Minutes