Ingredients
2 to 3 pound Frenched Lamb Rack
1 Thin Sliced Fresh Shallot
1 TBL Fresh Rough Chopped Rosemary
1 TBL Fresh Tough Chopped Thyme
1 TBL Buona Cucina Rosemary Fused Oil
1 TBL Buona Cucina Infused Garlic Infused Oil
Salt/ Buona Cucina Pennsylvania Pepper to Taste
Terrapin Ridge Blue Berry Bourbon Pecan Jam (available in store)
Directions
Mix all ingredients together in a bowl and add the Lamb to the mix. Store in plastic sealed bag overnight to get as much flavor from the fresh herbs as possible. Next day rub off the herbs and shallots so they don’t burn when cooking. Salt and pepper the lamb then using a hot skillet, sear lamb in a pan with rosemary oil to get a nice golden sear. Then put in either the oven or an air fryer etc.. at 350 degrees until internal temp of the lamb is 130 degrees. When lamb is at temperature pull out and let rest for about 4-5 minutes before cutting. Serve with Blueberry Bourbon Pecan Jam
Recipe by Jodi Porter