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