Georgia Pecan & Molasses Crusted Rack of Lamb

1
  • Serves 6
  • Kelly Yambor

Marinade

Ingredients:
  • 1/2 cup dark molasses
  • 1 cup Dijon mustard
  • 2 tablespoons Kava instant coffee
  • 1/2 cup roasted garlic
Directions:

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.

Pecan Crust

Ingredients:
  • 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
Directions:

Blend together all ingredients and set aside.

Lamb

Ingredients:
  • 3 racks of lamb, chine bone removed
Directions:

Preheat oven to 450 degrees F.

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.

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