Recipe Index: Chef Kelly Yambor

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Pecan and Molasses Crusted Rack of Lamb

Makes 6 servings

Ingredients:

Marinade:

1/2 cup dark molasses
2 tablespoons Kava instant coffee
1/2 cup roasted garlic
1 cup dijon mustard

Pecan Crust:

2 cups toasted pecans, minced fine
1/2 cup panko crumbs or other toasted bread crumbs
1/4 cup olive oil
1 teaspoon salt
1 teaspoon cracked pepper mix

Lamb:

3 racks of lamb (16 to 18 ounces each), chine bone removed

Preparation:

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 puréed consistency. Add the garlic and mustard into the molasses mixture. Stir until well blended.

Pecan Crust:

Blend together all ingredients and set aside.

Lamb:

Preheat oven to 450 degrees F.

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 to 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.

NOTE: Not all ovens are created equal. Use an instant-read thermometer to test the doneness of the lamb.