Mint Julep Lamb Chops

• 1 tablespoon canola oil
• 2 racks of lamb
• 2 tablespoons finely chopped fresh rosemary leaves
• Kosher salt and freshly ground black pepper
• 1/2 cup Maker's Mark Bourbon
• 1/2 cup mint jelly
• 2 tablespoons white wine vinegar
• 2 tablespoons fresh mint leaves, torn

1. 1.
2. Rub the oil all over the lamb on a shallow roasting pan.
3. Sprinkle with the rosemary and season generously with salt and pepper.
4. Pat the seasonings on to adhere.
5. Let sit while the oven heats.
6. 2.
7. Preheat the oven to 475F.
8. 3.
9. Roast the lamb for 15 minutes.
10. Reduce the oven temperature to 375F and continue roasting the lamb until an instant-read thermometer inserted into the rack, away from the bone, registers 135F for medium-rare, about 13 minutes.
11. Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 5 minutes.
12. 4.
13. Meanwhile, in a small saucepan, bring the bourbon to a boil.
14. Boil until reduced by half, then add the jelly and vinegar.
15. Adjust the heat to maintain a simmer and simmer, stirring occasionally, until the vinegar burns off and the jelly is melted.
16. 5.
17. Cut the lamb into chops.
18. Sprinkle the mint leaves on top and serve with the bourbon mint sauce.

canola oil, lamb, rosemary, kosher salt, bourbon, mint jelly, white wine vinegar, mint

Taken from www.foodnetwork.com/recipes/mint-julep-lamb-chops.html (may not work)