Grilled Rack of Lamb with Three-Onion Jam

Ingredients

• 0.3 cup brown sugar packed
• 2 teaspoons butter 
• 0.3 cup less-sodium chicken broth fat-free
• 2 teaspoons thyme leaves fresh chopped
• 0.3 teaspoon coarsely ground pepper black
• 0.5 teaspoon coarsely ground pepper black
• 3 pound french-cut lamb racks of trimmed (8 ribs each)
• 2 teaspoons olive oil 
• 1.5 cups pearl onions halved
• 1 cup onion red chopped
• 1 tablespoon red wine vinegar 
• 0.3 teaspoon salt 
• 1.5 cups pieces shallots peeled

Equipment

• sauce pan
• grill

Directions

1. To prepare jam, combine pearl onions, shallots, red onion, butter, olive oil, and brown sugar in a large saucepan over medium-high heat; cook 10 minutes or until onions are tender, stirring frequently. Reduce heat to medium; cook 5 minutes or until golden.
2. Add broth, 1/4 teaspoon salt, and 1/4 teaspoon pepper; simmer for 20 minutes. Stir in vinegar and thyme; simmer 8 minutes or until liquid evaporates.
3. Remove from heat; keep warm.
4. Prepare grill.
5. To prepare lamb, sprinkle 1/2 teaspoon pepper and 1/4 teaspoon salt over lamb.
6. Place lamb on a grill rack coated with cooking spray; grill 4 minutes, turning once. Reduce heat to medium; grill lamb 10 minutes on each side or until desired degree of doneness.
7. Let rest 10 minutes before slicing into chops.
8. Serve with onion jam.