Pecan Tupelo Honey Crusted Rack of Lamb Preparation: 10 minutes Cooking: 30 minutes Serves: 4-6 guests 2 tablespoons ghee (clarified butter) 1 full Colorado lamb rack, frenched (8 chops) Kosher salt and freshly cracked black pepper ¼ cup Tupelo honey ¼ cup Dijon mustard ½ cup panko bread crumbs 1 tablespoon chopped shallots 1 tablespoon chopped parsley ½ cup toasted pecans, chopped 2 ounces butter, melted Madeira Wine Sauce: 1 tablespoon Plugrá butter 1 teaspoon chopped shallot 1 sprig fresh thyme 1 cup demi-glacé (see recipe on page 37)
Heat ghee in sauté pan until hot. Season lamb rack with salt and pepper, and sear on all sides. Remove to a pie tin or cookie sheet and set aside. Madeira wine sauce: In same pan used to sauté lamb rack, add Plugrá butter and sauté until it begins to foam, take on a nutty smell, and brown. Add shallots, thyme, and Madeira wine, and reduce by ½. Add 1 cup demi-glacé, and heat until boiling. Strain through fine strainer. Set aside. Brush seared lamb with honey and mustard blended together. Thoroughly mix bread crumbs, shallots, parsley, pecans, melted butter, and a pinch of salt. Dredge brushed lamb rack in breadcrumb mixture so it sticks to the honey-mustard. Place coated lamb rack back on the pie tin or cookie sheet, and place into a 400-degree oven for 30 minutes, or until rack reaches medium rare. Cut rack into chops and serve with Madeira wine sauce.
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