2 racks New Zealand lamb
2 Tbsp. peeled raw garlic cloves
4 Tbsp. olive oil
2 Tbsp. fresh ginger
2 Tbsp. fresh mint
½ cup panko breadcrumbs
½ cup blue cheese, preferred brand
Salt and pepper to taste
Preheat oven to 400 degrees. Place peeled raw garlic cloves in the bottom of a saucepot. Pour oil over to cover. Place over burner and simmer on low for 30 minutes. Strain off oil. Let oil cool. Rub lamb with the garlic olive oil, and then season with salt and pepper.
In a food processor combine panko breadcrumbs, fresh ginger, mint and broken-up blue cheese. Pulse and blend to meal consistency. Transfer to a mixing bowl. Place soft garlic in food processor and pulse to purée. Sear top of lamb rack in hot skillet or over medium-high grill for 3 minutes. Smear garlic purée over top of rack. Remove and transfer to a baking pan. Firmly press the breadcrumb mixture onto seared lamb to make a crust. Bake 8-10 minutes. Remove and let rest for 5-10 minutes before slicing. Heat Tangelo-Mint Glaze and drizzle over lamb when plating.
Makes 1 cup
½ cup Tangelo Marmalade (Renfroe Pecan Co.)
½ cup apple-mint jelly
2 Tbsp. balsamic vinegar
2 Tbsp. fresh spearmint, chopped
Zest of 1 orange
Combine ingredients in a small saucepot and simmer for 10 minutes. Can make in advance and heat as needed. Do not strain.