Diary of a Foodie

Rack of Lamb with Pineapple Sage Sauce

Diary of a Foodie: Season Three: Hawaii’s Big Island: Food Lover’s Paradise

  • Active Time:35 min
  • Start to Finish:50 min
January 2009
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For Lamb

  • 1 (1 1/4-lb) frenched rack of lamb (about 8 chops)
  • 2 teaspoons Dijon mustard
  • 1 teaspoon chopped rosemary
  • 1 teaspoon thyme leaves
  • 2 large garlic cloves, minced
  • 1 tablespoon olive oil

For Pineapple Sage Sauce

  • 2 cups lamb or chicken stock
  • 2 tablespoons dry white wine
  • 2 garlic cloves, smashed
  • 1 large shallot, coarsely chopped
  • 1 Turkish or 1/2 California bay leaf
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon mild honey
  • 1 cup diced (1/2 inch) fresh pineapple
  • 2 teaspoons vegetable oil
  • 1 teaspoon chopped sage

Roast lamb:

  • Preheat oven to 400°F with rack in middle.
  • Coat meaty side of rack of lamb with mustard and sprinkle with rosemary, thyme, garlic, and salt to taste, pressing to help adhere. Drizzle with olive oil.
  • Heat oil in a 12-inch heavy nonstick skiller until hot, then sear lamb until golden, about 2 minutes. Transfer lamb to a roasting pan and roast in oven until an instant-read thermometer inserted 2 inches into center of lamb registers 130°F for medium-rare, about 20 minutes. Transfer to a cutting board and let stand 10 minutes, loosely covered with foil, then cut into chops.

Make sauce while lamb roasts:

  • Boil stock, wine, garlic, shallot, bay leaf, lemon juice, and honey in a small saucepan over medium-high heat until reduced to about 3/4 cup, 20 to 25 minutes. Strain through a sieve into a cup, discarding solids.
  • Pat pineapple dry. Heat oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then cook pineapple, stirring occasionally, until lightly browned, about 3 minutes. Add stock mixture and sage, then simmer, mashing pineapple with back of a fork, until pineapple is slightly softened and sauce has thickened a bit, 2 to 4 minutes. Season with salt.
  • Serve lamb with sauce.
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