Food & Drink

Entertaining Recipes: Grilled Lamb with Strawberry Currant Mint Glaze

Nothing says springtime like rack of lamb, and these lollipops are the perfect way to incorporate the roasted meat into a cocktail buffet.

“Lamb is one of the easiest dishes to prepare, and it has definite star power on a buffet,” says Lon Lane, KC Magazine’s Inspired Entertaining expert and owner of Lon Lane’s Inspired Occasions.  “If you’re not comfortable cleaning and frenching the rack of lamb, your butcher will be happy to help.”

Grilled Rack of Lamb

Serves 6

2 racks of lamb, cleaned and frenched

1 lemon, zested and juiced

1 1/2 teaspoons kosher salt

1 teaspoon black pepper

1 tablespoon olive oil

Fresh rosemary for garnish

To make the lamb:

Mix the lemon juice, zest, and olive oil together.  Place the lamb in a rimmed pan; pour the liquid mixture over the lamb.  Season with the salt and pepper.

Preheat oven to 375°F degrees.  Grill on high heat just to get good grill marks. Glaze the racks with the Strawberry Mint Glaze. Place the lamb on a rimmed sheet tray and bake until it reaches an internal temperature of 125°F degrees. Remove from the oven and cover with foil and a towel.  Let rest for 5-8 minutes before carving into individual lollipops. Serve on platter with fresh rosemary as garnish. Serve additional glaze in a bowl.

Strawberry Currant Mint Glaze

Yeilds 3.5 cups 

1 stick butter

10-ounce bottle Heinz chili sauce

10-ounce jar currant jelly

10-ounce jar strawberry preserves

4 cups fresh mint, eaves and stems

To make the glaze:

Add all ingredients except butter into a saucepan.  Simmer for 30 minutes uncovered, then let sit for 10 minutes.  Strain and stir in butter.

Note: Can substitute blackberry preserves to make blackberry currant mint glaze or raspberry preserves to make raspberry currant mint glaze. Sauce can also be prepared using currant jelly only.

About KC Magazine’s Inspired Entertaining Experts
Lon Lane co-founded award-winning Inspired Occasions as The Catering Company in 1991 with his wife, Marcia, and has been serving and dazzling clients in Kansas City and nationwide with his innovative and creative style ever since.  The Lanes’ youngest son, Stewart, joined Inspired Occasions as research and development chef in 2012 after earning a degree in Hotel and Restaurant Management from Kansas State University, studying abroad and acting as supervisory chef for the USA House during the 2008 Beijing Olympics. Together the father-and-son team, when not designing menus and producing events for private, social and corporate functions, train and educate professional organizations and industry colleagues around the country on the finer points of well-executed catering. For more information about Lon Lane’s Inspired Occasions, visit