Blackened Rack of Lamb with Bourbon BBQ Sauce
Blackened Rack of Lamb with Bourbon BBQ Sauce
Directions
- In a blender add crushed tomatoes, tomato paste, chipotle pepper puree, onion, salt, and garlic. Puree.
- Pour this puree into a saucepan over medium heat. Whisk in coffee, smoked paprika, molasses, vinegar, mustard powder, brown sugar, and cumin. Simmer for 15-20 minutes stirring until mixture is thick enough to coat the back of a spoon. Pour in bourbon and cook for another 2-3 minutes. Remove from pan and hold warm for service.
- Heat oven to 450°F.
- Spray rack of lamb with pan spray then coat with Cajun seasoning.
- Warm butter flavored oil in sauté pan over medium high heat. Caramelize the lamb rack on all sides.
- Place lamb in oven proof pan and cook to an internal temperature of 125-130°F. About medium rare. Remove from oven and rest for 2-3 minutes before carving for juices to redistribute evenly.
- Cut lamb between each bone to serve each customer 3 lamb lollipops. Ladle 2-3 ounces of sauce on the bottom of the plate then arrange lamb on top and garnish with a sprig or two of fried parsley.
Ingredients
- 1 ea. Piancone® Epicureo Lamb, Rack, 9-bone frenched
- 2 tbsp. Magellan® Cajun seasoning
- 1 ea. Brilliance Pan Spray
- 3 tbsp. Brilliance Butter Flavored Oil
- 1 cup Roasters Exchange® 100% Columbian coffee, prepared
- 12 oz. Luigi® Crushed Tomatoes
- 6 oz. Roma® Tomato Paste
- 1/2 ea. Peak Fresh Produce® Onion(s), Yellow
- 2 ea. Peak Fresh Produce® Garlic, Clove(s)
- 1/4 cup Asian Pride® Rice Wine Vinegar
- 1/2 cup West Creek® Molasses
- 1/4 cup sugar, brown
- 2 tbsp. Contigo® chipotle peppers, pureed
- 2 tsp. mustard powder
- 1 1/2 tsp. paprika, smoked
- 1 tsp. Contigo® ground cumin
- 1/2 tsp. West Creek® sea salt kosher
- 1/4 cup bourbon
- 6 sprigs ea. Peak Fresh Produce® Parsley, Fresh, for garnish
