Rack of Lamb Braised with Cinnamon and Honey

This is my all time favorite recipe and it's very easy to make. I found it in the Winter 2012 Food and Drink Magazine from the LCBO. Lamb here (Kitchener Ontario) generally comes frozen, imported from New Zealand and costs $17.99 for 8 little pieces. But I have to tell you that it's totally worth it and when you think about getting lamb in a restaurant, it will run you about $25 - $30 a plate so if I can spend $17.99 then it's still a pretty good deal!

Ingredients:
1- Rack of Lamb (8 pieces can be cut from it)
Kosher salt
Ground black pepper
1 - Tbsp olive oil
1 - Small onion, chopped
1 - Tsp cinnamon
1 - Cup chicken stock
1/4 - Cup liquid Honey
6 - Cloves garlic, unpeeled (weird I know but leave them unpeeled)
2 - Tbsp Worcestershire sauce
4 - Bay leaves

Directions:

Preheat oven to 350F and then cut the Rack of Lamb into individual pieces

Pat each piece on a paper towel and the sprinkle both sides with Salt and Pepper

Heat oil in an oven safe pan (Dutch Oven) over medium heat. Cook Lamb pieces for 10 to 12 minutes, turning occasionally, until browned on all sides

Remove Lamb pieces, put on a plate and cover

Reduce heat to medium and add onion to the Lamb fat remaining in the pan. Cook, stirring often, for 4 to 6 minutes, until the onion is golden brown

Add cinnamon and cook, stirring, for 30 seconds or until fragrant

Stir in stock, honey, garlic, Worcestershire sauce and bay leaves. Bring to a boil over high heat, stirring to scrape up and brown bits from bottom of the pan

Return the Lamb to the Pan, cover and transfer to the Oven

Cook, turning half way through, for 1h - 1h 15m or until Lamb is tender

 Remove Lamb to a warm plate and cover to keep warm

With a slotted spoon, remove garlic and set a side. Discard bay leaves. When Garlic is cool enough to handle, squeeze garlic from skins and mash smoothly. Whisk garlic into cooking juices and bring to a boil over medium-high heat. Boil for 2 to 3 minutes, stirring occasionally, until juices have reduced and thickened slightly. Plate the Lamb; spoon cooking juices over shanks and enjoy!
 

2014/10/05 - Here's an updated photo from tonight's dinner. The side dish is actually an appetizer Potato and Rice Paddy's with Cocktail Toppings