Bertolli

Savannah Lamb Recipe List

Elizabeth on 37th

105 East 37th Street, Tybee Island, GA 31401
912-236-5547

Pecan & Molasses Crusted Rack of Lamb

Serves 6

INGREDIENTS

Ingredients for Marinade
1/2 cup Dark Molasses
1 cup Dijon Mustard
2 tbsp Kava Instant Coffee
1/2 cup Roasted Garlic
Ingredients for Pecan Crust
2 cups Toasted Pecans, minced fine
1/2 cup Panko Crumbs or other
toasted bread crumbs
1/4 cup Olive Oil
1 tsp Salt
1 tsp Cracked Pepper Mix
Ingredients for Lamb
3 Racks of Lamb, chine bone removed

Method for Marinade

• 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 a chef’s knife until it is a smooth pureed consistency.
• Add the garlic and mustard into the molasses mixture. Stir until well blended.

Method for Pecan Crust

• Blend together all ingredients and set aside.

Method for Lamb

• Preheat oven to 450 degrees.
• Trim excess fat and silver skin off of lamb racks. 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 for medium rare to medium. Roast longer for more well done racks.
• Remove from oven and allow the meat to rest for a few minutes before slicing into individual chops.
• Fan chops around plate and serve with creamy sage grits and roasted vegetables.

Our Social Media Pages

Facebook Twitter Pinterest Google Plus

Our App Stores

Apple Store