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This is a recipe for a classic Creole Easter Entree -- RACK OF LAMB WITH PEPPERED MINT JELLY. An 8-bone rack of lamb is custom seasoned with a marinade and dry rub and slow roasted for a moist perfectly cook lamb chop. A traditional spicy mint jelly accompanies.
Give this "good luvin from the oven" recipe for CREOLE RACK OF LAMB WITH PEPPERED MINT JELLY a try.
And remember: When yah mix a lilโ bit of Creole wit a lilโ bit of Cajun -- dats good eatinโ.
๐๐๐๐๐ ๐๐ ๐๐๐. ๐๐๐๐๐๐๐'๐ ๐๐๐๐๐๐ ๐๐๐๐๐๐๐๐๐:
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1 ยฝ - 2 pound RACK OF LAMB
3 tablespoons SALTED BUTTER, melted
2 tablespoons CREOLE SEASONING
1 teaspoon MARJORAM
1 teaspoon DRIED PARSLEY
1 teaspoon DRIED CELERY SEED
๐ ๐๐ฅ๐๐ก๐๐๐
ยฝ cup LOW SODIUM SOY SAUCE
ยฝ cup WORCESTERSHIRE SAUCE
ยผ cup TOASTED SESAME OIL
ยผ cup DARK BROWN SUGAR
ยผ cup MIRIN
3 cloves GARLIC, minced
2 teaspoons CREOLE SEASONING
1 sprig THYME
2 teaspoon CAYENNE PUREE
๐ ๐๐ก๐ง ๐๐๐๐๐ฌ
ยฝ ounce MINT LEAVES
ยพ cup GRANULATED CANE SUGAR
ยผ teaspoon TABLE SALT
1 tablespoon fresh LIME JUICE
ยผ teaspoon SPEARMINT OIL, divided
ยผ teaspoon RED PEPPER FLAKES