Marinade:
1/2 cup dark molasses
1 cup Dijon mustard
2 tablespoons Kava instant coffee
1/2 cup roasted garlic
Place molasses in a
small saucepan and heat until just hot. Add coffee and stir
until dissolved. Remove from heat and pour into a small mixing
bowl. Mash the roasted garlic using side of chef’s knife until
it is a smooth pureed consistency. Add the garlic and mustard
into the molasses mixture. Stir until well blended.
For the Pecan Crust
2 cups toasted Georgia
pecans, minced fine
1/2 cup panko crumbs or other toasted bread crumbs
1/4 cup olive oil
1 teaspoon salt
1 teaspoon cracked pepper mix
Blend together all
ingredients and set aside.
For the Lamb:
3 racks of lamb, chine
bone removed
Preheat oven to 450 degrees.
Trim excess fat and sliver skin off of lamb rack. Generously
coat the meaty side of each rack with the molasses marinade,
using the back of a spoon. Using your hands, pack a thin layer
of the pecan crust tightly on top of the marinade. (This step
may be done up to a day ahead.)
Place racks, crust side up, on an oiled baking sheet. Roast
for 8 -10 minutes before slicing into individual chops.
Fan chops around plate and serve with creamy sage grits and
roasted vegetables.
