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Categories:Viewed: 121 - Published at: 2 years ago
Ingredients
- 1 tablespoon canola oil
- 2 racks of lamb
- 2 tablespoons finely chopped fresh rosemary leaves
- Kosher salt and freshly ground black pepper
- 1/2 cup Maker's Mark Bourbon
- 1/2 cup mint jelly
- 2 tablespoons white wine vinegar
- 2 tablespoons fresh mint leaves, torn
Method
- 1.
- Rub the oil all over the lamb on a shallow roasting pan.
- Sprinkle with the rosemary and season generously with salt and pepper.
- Pat the seasonings on to adhere.
- Let sit while the oven heats.
- 2.
- Preheat the oven to 475F.
- 3.
- Roast the lamb for 15 minutes.
- Reduce the oven temperature to 375F and continue roasting the lamb until an instant-read thermometer inserted into the rack, away from the bone, registers 135F for medium-rare, about 13 minutes.
- Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 5 minutes.
- 4.
- Meanwhile, in a small saucepan, bring the bourbon to a boil.
- Boil until reduced by half, then add the jelly and vinegar.
- Adjust the heat to maintain a simmer and simmer, stirring occasionally, until the vinegar burns off and the jelly is melted.
- 5.
- Cut the lamb into chops.
- Sprinkle the mint leaves on top and serve with the bourbon mint sauce.
