Mustard Crusted Free Range Lamb with Mom’s Lime Mint Jelly

For the Lamb:

3 Free range racks of lamb, trimmed and frenched (1 – 1 ½ lbs each)
6 Tbsp olive oil, extra virgin
1 Tbsp kosher salt
1 Tbsp black pepper, fresh ground
3 Tbsp rosemary, fresh minced
3 Tbsp garlic, fresh minced
2 Tbsp oregano, dry
1 Tbsp red chili flake
1-¼ cups yellow mustard

Allow the seasoned racks of lamb to come to room temperature before cooking, this provides two benefits: the lamb absorbs the flavors from the marinade, and she’ll cook up to an even temperature throughout. Let’s say 30 minutes.

1) Season each side of the lamb racks with drizzle of olive oil, kosher salt, and black pepper, garlic, oregano, red chili flake and rosemary.

2) Apply a liberal coating of the mustard to fat side of rack and rub to evenly coat it.

In a wood oven:

1) Preheat wood oven to 500F-600F.

2) Place the lamb in a roasting pan or baking sheet and roast for 10-12 minutes or until internal temperature is 130 degrees F. for medium rare. Allow the lamb to rest for 5-10 minutes before slicing.

In a conventional oven:

1) Position your oven rack in the center of the oven. Preheat the oven to 425°F.

2) Place the racks of lamb on heavy gauge baking sheet, bone side down, Slide them into the oven and cook 6 minutes. Reduce heat to 325°F and cook for additional 8-12 minutes, or until internal temperature is 130 degrees F. for medium rare.

3) Allow lamb to rest for 5-10 minutes before serving.

Serving suggestions:

1) Using a sharp knife, cut the racks into ‘Lollipop’ chops.

2) Transfer to your serving platter or plates and garnish with Mom’s Mint Jelly.

Prep time: 10 minutes

Inactive prep time: 30 minutes

Cooking Time: 12-25 minutes

Serves: 6-8 persons

Mom’s Lime Mint Jelly

4 packed cups of Mint leaves, (washed well and coarsely chopped)

3 ½ cups Water

10 Limes, washed (will need zest of 5 limes)

8 cups Granulated pure cane sugar

6 ounces Pectin, liquid

1) Sterilize one case of 8-ounce jars, with their lids and rings by placing them in a boiling water bath. Set aside.

2) In a medium stockpot (10 quarts), bring the mint leaves and water to a boil over medium-high heat. Remove from the heat, cover and let steep for 30 minutes.

3) Strain through a fine mesh strainer or cheesecloth, reserving the minty water.

4) Using a ‘Microplane’, grate the zest from 5 of the limes and reserve. Then squeeze the juice from all 10 into a bowl.

5) In a heavy gauge, non-reactive stockpot combine the minty water, sugar, and freshly squeezed lime juice. Stir frequently to ensure the sugar dissolves and nothing sticks to the bottom of the pan. Bring to a rolling boil for 1 minute.

6) Stir in the pectin and bring back to a rolling boil for another minute.

7) Reduce the heat to low and skim off any foam. Then stir in the lime zest and steep for 1 minute.