With St. Patrick’s Day coming up, we turned to one of our favorite Irishmen, Jamie Hough. The charter boat captain-turned Master Chef competitor whipped up his take on a St. Patty’s Day feast featuring our Verde hot sauce.
As Jamie was recipe testing, he knew he wanted to stay true to the traditional use of lamb and potatoes, but turn it up a notch. His recipe for Herb Crusted Rack of Lamb with Pomme Puree and Pickled Red Cabbage is exactly that - a nod to his Irish heritage with a Southern spin thanks to the mayo-based herb crust, a quick-pickled cabbage, and, of course, Red Clay Verde hot sauce.
Whether you whip up the whole menu or pick and choose for a weeknight supper, Jamie’s recipes are an ideal smorgasbord for a little Irish luck.