Molasses Pecan Crusted Rack of Lamb Recipe

Prepare the Rack of Lamb

Preheat your oven to 375°F (190°C). In a bowl, mix the molasses, crushed pecans, minced garlic, rosemary, salt, and black pepper. Rub this mixture all over the rack of lamb.

Roast the Lamb

Place the lamb on a roasting pan and roast in the preheated oven for about 25-30 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare. Let it rest for 10 minutes before slicing.

Cook the Grits

In a saucepan, bring the water to a boil. Slowly whisk in the grits and reduce the heat to low. Cook for about 20-25 minutes, stirring occasionally until thickened.

Add Cheese and Seasoning

Stir in the Amish cheddar cheese, chili powder, butter, and salt. Mix until the cheese is melted and creamy.

Sauté the Vegetables

In a large skillet, heat olive oil over medium heat. Add the zucchini, bell pepper, and carrots. Season with salt and black pepper. Sauté for about 5-7 minutes until the vegetables are tender.

Prepare the Onion Rings

Soak the onion rings in buttermilk for at least 30 minutes. In a separate bowl, mix flour, cayenne pepper, and salt.

Fry the Onion Rings

Heat vegetable oil in a deep skillet. Dredge the soaked onion rings in the flour mixture and fry until golden brown, about 2-3 minutes. Drain on paper towels.

Prepare the Jus

In a saucepan, sauté shallots in a bit of oil until translucent. Add chopped trumpet mushrooms and cook until softened. Pour in bourbon and lamb stock, and simmer for about 15 minutes. Season with thyme, salt, and pepper.