𝐇𝐎𝐖 𝐓𝐎 𝐌𝐀𝐊𝐄 𝐂𝐋𝐀𝐒𝐒𝐈𝐂 𝐂𝐑𝐄𝐎𝐋𝐄 𝐑𝐀𝐂𝐊 𝐎𝐅 𝐋𝐀𝐌𝐁 𝐖𝐈𝐓𝐇 𝐌𝐈𝐍𝐓 𝐉𝐄𝐋𝐋𝐘| 𝐄𝐀𝐒𝐓𝐄𝐑 𝐃𝐈𝐍𝐍𝐄𝐑 𝐄𝐍𝐓𝐑𝐄𝐄| 𝐂𝐑𝐄𝐎𝐋𝐄 𝐂𝐀𝐉𝐔𝐍 𝐃𝐄𝐋𝐈𝐒𝐇

This is a recipe for a classic Creole Easter Entree -- RACK OF LAMB WITH PEPPERED MINT JELLY. An 8-bone rack of lamb is custom seasoned with a marinade and dry rub and slow roasted for a moist perfectly cook lamb chop. A traditional spicy mint jelly accompanies.
Give this good luvin from the oven recipe for CREOLE RACK OF LAMB WITH PEPPERED MINT JELLY a try.
And remember: When yah mix a lil’ bit of Creole wit a lil’ bit of Cajun -- dats good eatin’.
𝐋𝐈𝐍𝐊𝐒 𝐓𝐎 𝐌𝐑𝐒. 𝐂𝐋𝐎𝐓𝐄𝐀𝐋'𝐒 𝐂𝐑𝐄𝐎𝐋𝐄 𝐒𝐄𝐀𝐒𝐎𝐍𝐈𝐍𝐆:
[𝗘𝗧𝗦𝗬]: 𝗵𝘁𝘁𝗽://𝗯𝗶𝘁.𝗹𝘆/𝗖𝗿𝗲𝗼𝗹𝗷𝘂𝗻𝗖𝗼𝗻𝘁𝗲𝘀𝘀𝗮𝘀
[𝗔𝗠𝗔𝗭𝗢𝗡]: 𝗵𝘁𝘁𝗽://𝗯𝗶𝘁.𝗹𝘆/𝗖𝗿𝗲𝗼𝗹𝗷𝘂𝗻𝗰𝗼𝗻𝘁𝗲𝘀𝘀𝗮𝘀
𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒:
𝗟𝗔𝗠𝗕
1 ½ - 2 pound RACK OF LAMB
3 tablespoons SALTED BUTTER, melted
2 tablespoons CREOLE SEASONING
1 teaspoon MARJORAM
1 teaspoon DRIED PARSLEY
1 teaspoon DRIED CELERY SEED
𝗠𝗔𝗥𝗜𝗡𝗔𝗗𝗘
½ cup LOW SODIUM SOY SAUCE
½ cup WORCESTERSHIRE SAUCE
¼ cup TOASTED SESAME OIL
¼ cup DARK BROWN SUGAR
¼ cup MIRIN
3 cloves GARLIC, minced
2 teaspoons CREOLE SEASONING
1 sprig THYME
2 teaspoon CAYENNE PUREE
𝗠𝗜𝗡𝗧 𝗝𝗘𝗟𝗟𝗬
½ ounce MINT LEAVES
¾ cup GRANULATED CANE SUGAR
¼ teaspoon TABLE SALT
1 tablespoon fresh LIME JUICE
¼ teaspoon SPEARMINT OIL, divided
¼ teaspoon RED PEPPER FLAKES

[@preese100]

My goodness lady...this look phenomenal!

[@pjohn1435]

Hey Sha! I don't like lamb; I'll keep this recipe for those in the family that like it!

[@CreoleCajunDelicious]

Whaaat, you don't like lamb cher? Yes, keep for family. If anyone happens to make the lamb let us know how it turns out!
Thanks for the support.
Your Friends at
The Creoljun Contessas