This is an encore recipe for one of my kind listeners who requested it. It was one of the first recipes I did when I started the show, but before the website, so it's not in the archives. I thought I would just do it again. It’s a winner, trust me! I learned this recipe when I was a chef in London.
Ingredients
1 cup Dijon mustard
1/4 cup honey
4 cloves crushed garlic
1/4 cup molasses
1/2 cup chopped pecans
1/2 cup Panko
2 teaspoons dried Marjoram
2 tablespoons olive oil
salt and pepper to taste
3 racks of lamb Frenched (ask your butcher to help) cut into 4 rib portions
Procedure
Combine the Dijon, honey, garlic and molasses in a bowl. Set aside. In the food processor pulse together the pecans, Panko, marjoram, salt, pepper, and olive oil. Pulse just till mixed. Dump this mixture into a bowl. Now pick up the racks by the bones and dip into the Dijon mix, let excess run off and then dip into the pecan mix. Do all racks and place on a sheet pan. Refrigerate for at least 30 minutes, which helps the coating stick on. Now take a nice, thick-bottomed sauté pan and get it real hot with a little oil in it. Sear off the racks so the nuts get a nice color on them. Once all the pieces are done, finish in a 375-degree oven for about 15 minutes, or till an internal read thermometer reads 125. Let rest for 5 minutes before cutting. Serve with some sweet and Yukon gold potato gratin and top with jalapeño mint jelly.
Jalapeno Mint Jelly
Ingredients2 jalapeno peppers, seeded and chopped
2 green peppers, seeded and chopped
1 1/2 cups cider vinegar
5 cups sugar
2 cups mint leaves
5 teaspoons (2 envelopes) powdered gelatin, dissolved in 1/2 cup cold water
Procedure
Puree jalapenos, green peppers, and mint in the food processor till finely chopped. Transfer to a saucepan and add the sugar and vinegar. Bring mixture to the boil and then simmer ten minutes. Skim off scum that comes to the top, now add the softened gelatin and pour into a container, stirring occasionally till firm. I sometimes add a drop, literally one drop of green food coloring to improve the color, but it's up to you! This will last in your fridge for a long time. You can give it as a hostess gift, really!
