Sugar Cane Glazed Georgia Pecan Crusted Rack of Colorado Lamb

  • Yields 4 Servings


  • Lamb
    • 2 baby Colorado lamb racks
    • 1 cup brown sugar
    • 1 cup cane syrup
    • 2 cup dijon mustard
    • 3 cup toasted Georgia Pecan halves
    • 3 cup Japanese bread crumbs (Panko)
    • Salt/Pepper
  • Grits
    • 2 cups stone ground grits
    • 1 cup Parmesan cheese
    • 8-oz. cream cheese
    • 2 cups heavy cream
    • Salt/Pepper



Lamb Glaze:
Combine the can syrup, brown sugar, and Dijon mustard. Reserve for later use.

Pecan Crust:
Take the pecan halves and roast at 350 degrees F for fifteen minutes.

Toss the roasted pecan halves in brown butter and then in gottliebs Cajun seasoning.

Grind the pecan halves and panko in the food processor. Reserve for later use.

Season the lamb rack with salt and pepper, and grill to desired temperature.

Allow the grilled lamb rack to rest for 5 minutes.

Dip the rack of lamb into the cane syrup glaze and ten into the pecan mixture.

Cut the lamb rack in half and serve on top of the creamy grits.