Mint Julep Lamb With Garlic Blistered Stone Fruit
Mint Julep Lamb with Garlic Blistered Stone Fruit is the debut recipe from our Chef in Residence, Loreal Gavin. Loreal has been testing and developing this recipe all month for our Easter Entertaining Menu. The aromas and flavors from the Monogram Kitchen Stuido have been delightful.
This dish tastes like springtime with the fresh Mint Julep Sugar coated Lamb and the delicious pan sauce using Woodford Reserve® Bourbon Cherries or our Black Raspberry Jam. Try this recipe out and let us know what you think in the comments. #eatyourbourbon
2 racks of lamb ( about 2 pounds total ) or 2 pounds of boneless leg of lamb, score the fat with a sharp knife on either piece of meat and set aside
3 T. Bourbon Smoked Mint Julep Sugar
1 T. Bourbon Smoked Salt
1 T. Bourbon Smoked Pepper
1/4 cup olive oil
12 cloves of garlic cleaned
12 Woodford Reserve® Bourbon Cherries, with the stem removed OR 4 T. of Black Raspberry Jam
Bourbon Smoked Salt and Bourbon Smoked Pepper to taste
Deglazing is a cooking technique for removing and dissolving browned food residue from a pan to flavor sauces, soups, and gravies
1/4 c. red wine, 1 T. bourbon OR 1/4 cranberry juice
- In a large bowl, coat the lamb with Mint Julep Sugar, Bourbon Smoked Salt, and Bourbon Smoked Pepper until the meat is evenly coated. Marinate the lamb in the dry rub under refrigeration for at least an hour and upwards to 24 hours. The longer the dry rub has time to permit the meat the better. This delicious dry rub will permeate the meat and add deep flavors to every bite!
- While the lamb is marinating heat a small saucepan over med-low heat with 1/4 cup olive oil.
- Add the garlic cloves to the pan and allow them to slowly become golden brown. This takes about 10-15 minutes. Once a nice golden brown color is achieved, turn off the heat source and carefully remove the cloves from the oil with a fork. Set the garlic cloves aside in a small bowl. Do not throw away the oil.
- In a medium-sized skillet sear the lamb on all sides with a few spoonfuls of the garlic oil, until cooked to medium-rare or your preference. This takes about 4-5 minutes for the rack of lamb and 5-7 for a boneless leg of lamb. Use the lid of the pan to shorten the cooking time and to keep the lambs luscious fat from coating the stove top. Once you have cooked your tasty lamb to perfection, set aside so that it may rest and retain all its buttery juices. Cook lamb to 130-135 F.
- Make the pan sauce. This only takes a few moments. Carefully add the deglazing liquid of your choice over med-low heat with the remaining garlic oil. Use a flat bottomed wooden spoon to help the liquid remove all those browned yummy bits off the pan, in the process, the alcohol will cook out as it reduces and caramelizes.
- Add the roasted garlic and stone fruit ( either the cherries or the jam) until the pan sauce has the texture of honey. Season with Bourbon Smoked Sea Salt and Bourbon Smoked Pepper. Remove from the heat.
- Assemble the dish. Portion the racks of lamb by cutting in between the bones with a sharp knife or cut the leg of lamb into steaks. Pour the sauce on top of the lamb and enjoy!
- Store cooked lamb for up to three days under refrigeration. Any leftover sauce can be stored in an airtight container for up to a week. This is a great recipe to make in advance to be reheated and served for your next celebration.