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Herb Crusted Rack of Lamb with Red Clay Aioli

Herb Crusted Rack of Lamb with Red Clay Aioli
  • Rack of Lamb
  • Red Clay Verde Aioli
  • Mix together:
  • 1/2 cup Dukes Mayo
  • 1/2 cup of yellow mustard
  • 1/4 cup of Red Clay Verde Hot Sauce
  • Pinch of kosher salt
  • Pinch of course ground black pepper
  • Herb Crust:
  • 5 sprigs parsley
  • 1 clove elephant garlic or 2 cloves regular garlic
  • 15-20 basil leaves
  • 1/8 cup olive oil
  • 1/8 cup red clay hot sauce
  • Leaves from 10 sprigs of thyme
  • Leaves from 5 sprigs of rosemary
  • 1 tbs course ground black pepper
Original Hot Sauce (2-pack)
Original Hot Sauce (2-pack) – $ 22

When Master Chef Jamie Hough comes over to make lamb and a special Red Clay aioli, all there is to do is watch in awe... and taste test everything possible of course. Thank you Captain Jamie, these recipes are killer!!!

  1. Lamb Rack:
  2. Preheat oven to 350
  3. Liberally coat with kosher salt and course ground pepper
  4. Get a cast iron pan very hot and add a little grape seed oil
  5. Place the Frenched rack into the pan and brown on all sides until fat is rendered.
  6. (About 10 minutes)
  7. Once the rack is browned, place on center rack in oven for 8 minutes
  8. Remove and coat with the aioli
  9. Liberally coat the aioli covered rack with the herb crust
  10. Place back in the cast iron on the center rack for 6 more minutes
  11. Let rest for 5-8 minutes before cutting
  12. For the Herb Crust:
  13. Put all ingredients into a food processor and blend thoroughly!

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