This Discover Cooking with California Olive Oil recipe contest submission comes to us from Terri Crandall, a We Olive Folsom customer. Terri tells us, “this is a grilled rack of lamb with a sweet and slightly spicy glaze. It is paired with a delicious summer salad of grilled corn, peaches and nectarines. We Olive Jalapeno Olive Oil and We Olive Peach White Balsamic Vinegar are the finishing touches that bring this dish together. Perfect for a summer barbeque!”
1 – 1 1/2 pound rack of lamb
2 Tablespoons thick teriyaki sauce
1 teaspoon salt
¼ teaspoon ground pepper
1 cup peach or apricot preserves
1 Tablespoon plus 2 teaspoons We Olive Jalapeno Olive Oil
2 teaspoons We Olive Peach White Balsamic Vinegar
1 teaspoon fresh lemon juice
3 ears fresh corn, shucked and washed
2 fresh peaches, peeled and sliced
1 fresh nectarine, sliced
1/3 cup fresh basil leaves, torn
¼ cup We Olive Mission Olive Oil
2 Tablespoons We Olive Peach White Balsamic Vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
Prepare a medium-hot fire on a charcoal or gas grill. Brush both sides of the rack of lamb with teriyaki sauce and sprinkle salt and pepper over all. Place the lamb and fresh ears of corn on the grill. Cook the corn for 15 minutes and remove to cool for the salad. Cook the lamb for 30 minutes. Remove and cover with foil to rest.
While the lamb is cooking prepare the glaze by combining the preserves, jalapeno olive oil, peach balsamic vinegar and lemon juice in a small sauté pan on medium-high heat. Cook until preserves are melted, turn to simmer.
Cut corn off the ears and combine in a large bowl with peaches, nectarines and basil. In a small bowl whisk together, olive oil, peach balsamic vinegar, salt and pepper. Toss dressing with the salad.
Cut the lamb rack into “pops” and brush or spoon glaze on top. Serve with a small cup of extra dipping sauce and salad on the side.