Herbal Smoked Lamb with Apricot Sauce
Yield: 6 - 8 Servings
| ||Lamb:|| |
|224839||Trade East Garlic Powder||1 Tbsp.|
|433483||Dijon Mustard||1/4 cup|
|478881||Lamb Racks, trimmed & frenched||3 racks|
|776963||Trade East Canadian Chicken Seasoning||2 Tbsp.|
| ||Apricot Glaze:|| |
|110601||Chicken Stock||1 1/2 oz.|
|154481||Apricot Preserves||1 1/2 cups|
| ||Brandy||1/4 cup|
|224928||Trade East Ground Mustard||1/4 tsp.|
|776963||Trade East Canadian Chicken Seasoning||1/2 tsp.|
Wash Hands. Combine garlic, honey and dijon mustard. Mix well. Coat lamb with the mustard mixture. Massage the racks with Trade East Canadian Chicken Seasoning until well coated. Let rest at room temperature for 1 hour. Using cherry wood, smoke over indirect heat for approximately 2 hours or until preferred doneness OR, bake at 325 degrees F until desired doneness.
To make apricot glaze:
Combine all ingredients in a saucepan. Bring to a boil and simmer for 5 minutes. Serve with grilled vegetables and roasted potatoes. Place vegetables and potatoes in the center of the plate; lean lamb chops onto the potatoes. Ladle 1 oz. of Apricot Glaze over the edge of the chops.