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