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| PECAN BARBECUED RACK OF LAMB |
| Yields: 2 servings |
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| Ingredients |
| 2 lamb racks, cleaned and frenched
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| Method |
| Combine barbeque sauce ingredients in a non-reactive sauce pan
and simmer to sauce consistency.
Grill or pan sear the racks to rare.
Coat the meat (not the bones) with the BBQ sauce and roast
in a 400º oven for about 8-10 minutes.
Remove from the oven and allow the meat to “rest” for about
10 minutes.
Slice and serve. |
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BBQ SAUCE ingredients
3 oz lemon juice
1/2 C molasses
2 oz Lea & Perrins® worcestershire sauce
4 oz cider vinegar
1 beef bouillon cube
1 t chili powder
1 T garlic, chopped
1 T fresh thyme, chopped
1/2 T crushed red pepper
1 bay leaf
1 C pecans, finely chopped (in food processor)
1 C ketchup
2 oz butter
1 T whole coriander seeds
1 T salt
1 T freshly ground black pepper
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