Roast Rack of Lamb

Ingredients:

6 Lamb Racks

1 cup Panola Chipotle Honey Mustard

3 cups Bread Crumbs

¼ pound butter, melted

Directions:

Have your butcher take the fat cap off the racks and scrape the silverskin from the bones.  Brush each rack with Panola Chipotle Honey Mustard and roll in bread crumbs to coat top and bottom.  Arrange the racks on a baking sheet and sprinkle with melted butter.  Bake in a preheated 350 degree oven until medium rare (about 20 to 30 minutes).  Slice racks into chops and serve on a bed of Peppercorn Cream Sauce.  Pass the Jalapeno Mint Sauce separately.

Peppercorn Cream Sauce

10 cups chicken or beef stock

2 cups burgundy wine

2 tablespoons brandy

1 tablespoon Panola Gourmet Pepper Sauce

1 teaspoon minced green onions

1 tablespoon peppercorns, coarsely crushed

½ tablespoon fresh rosemary, chopped

2 cups heavy cream, warmed

Salt to taste

Directions:

Bring the stock to a boil and reduce to one cup.

 In a separate saucepan, combine wine, brandy, Panola Gourmet, green onions, and peppercorns and bring to a boil.  Reduce this sauce by half and then add to the reduced stock.  Continue to boil until the mixture measures about 1 cup.

To complete this sauce, add the rosemary, cream, and salt.  Cook over medium to low heat until sauce thickens.

Jalapeno Mint Sauce

½ cup water

½ cup sugar

2 tablespoons green crème de menthe

1 ½ cups fresh mint, chopped

1/3 cup Panola Spicy Sweet Jalapeno Peppers, chopped

¼ cup cold water

1 teaspoon gelatin

Directions:

In a saucepan, combine and heat the first 3 ingredients.  Dissolve the sugar.  Add the mint and Jalapenos and bring to a boil. 

In a separate saucepan, combine the cold water and gelatin.  Heat to dissolve the gelatin.