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

it sticks to the honey-mustard.

2 ounces butter, melted

Madeira Wine Sauce: 1 tablespoon Plugrá butter 1 teaspoon chopped shallot 1 sprig fresh thyme 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

1 cup demi-glacé (see recipe

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.