2 to 3 fresh whole jalapenos, stems and seeds removed
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4 large cloves garlic, peeled
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1/2 cup soy sauce
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1/4 cup honey
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1/4 cup Edmond Fallot Dijon mustard (Available at The Wine Country)
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1/4 cup sesame oil
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Leaves from 3 sprigs of fresh thyme
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1/4 cup chopped fresh rosemary leaves
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2 stalks fresh lemongrass, minced
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Zest of 1/2 lemon
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1 to 2 racks of lamb, trimmed
Instructions
In a small pan over medium heat, cook the jalapenos and garlic in the olive oil until semi-tender (do not let the oil smoke – lower heat if necessary); remove from heat and let the oil cool a bit.
Combine all the ingredients in a blender and pulse for a few seconds until jalapenos and garlic is well incorporate into the mixture.
This Marinade can be made a few days in advance. Store in an air tight container in the fridge until ready to use. The morning of your party, place lamb and mixture in a ziplock bag, Marinate lamb with the mixture for 4 hours in the refrigerator. Grill and baste with marinade. Enjoy!
We recommend Chateau Mas Neuf 2008 Rose (Available at Our Store) with this lamb dish. The garlic, thyme and rosemary in the marinade along with the subtle gaminess of the lamb will make the Mas Neuf (which drinks like a light red wine) sing.
Originally Submitted
7/1/2009
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