Plum Good Rack of Lamb        



Ingredients:
2 lbs. plums, quartered and pits removed
2 Tbs. honey
1 jalapeño pepper, minced
1/4 cup sugar
1 Tbs. red wine vinegar
1 Tbs. lemon or lime juice
3-4 racks of lamb, frenched

Directions:
Combine the plums, honey, pepper, sugar, vinegar, and lime juice in a saucepan and bring to a boil. Cook over low heat until thickened, about 30 minutes. Strain through a medium-fine mesh strainer and discard the solids. Liberally brush the lamb with the glaze. Roast the lamb at 425 for 15-20 minutes or until a meat thermometer reads 130. Remove and let stand 10 minutes before carving.