The lamb racks are seasoned with salt & pepper, then seared on a grill or hot pan.
Brush the Moroccan Glaze and roast or grill until medium rare to medium.
Slice off chops then drizzle with a little additional sauce.
Garnish with a julienne of mint or basil

The Glaze

1 qt. Ketchup
1 qt. Rice wine vinegar
1 qt. Water
5 cups honey
1 cup soy sauce
2 Tbsp. Coriander seed, toasted
1 Tbsp. Cumin seed, toasted
1 Tbsp. Whole cloves
4 oz. Ginger root, sliced
6 cloves garlic, peeled and crushed
2 Tbsp. Cardamom
2 Tbsp green peppercorns
2 Tbsp. Nutmeg, ground
10 pieces star anise
4 pieces cinnamon sticks
1 cup lime juice
5 pieces Serrano peppers, split
2 Tbsp. Lavender
1 bunch cilantro

• Combine all ingredients in a large stainless steel stock pot or braiser
• Bring to a boil, reduce heat and simmer
• Cook down until the consistency is thick and “Syrupy”
• Chill down, place in a labeled container and refrigerate


*Zuzu*