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