Taste of Tuesday: Bourbon Mint Iced Tea and Glazed Lamb Rack Recipes

Take a deep breath, everyone.

It’s National Bourbon Heritage Month and Colonial Wines & Spirits has #blessed us with two — yes, two — bourbon mint recipes to celebrate. And because their generosity knows no bounds, they also put together step-by-step instructions to help you host the ultimate bourbon tasting event in your own home. Get the guide here.

Cheers!

 

Bourbon Mint Iced Tea

The Ingredients:

  • 4 parts freshly brewed and chilled black tea
  • 2 parts bourbon (Maker’s Mark recommended)
  • 1 part simple syrup
  • 1/4 part fresh lemon juice
  • mint and lemon wedge garnish

The Instructions:

Muddle mint with simple syrup. Pour bourbon, chilled black tea, lemon juice and mint/syrup muddle into a highball glass over ice. Stir and garnish with a fresh mint sprig and lemon wedge.

 

Bourbon Mint Glazed Lamb Rack

The Ingredients:

  • 1/2 cup bourbon (Maker’s Mark recommended)
  • 1 tbsp. oil
  • 2 racks of lamb
  • 2 tbsp. finely chopped fresh rosemary leaves
  • 1 tbsp. finely chopped fresh thyme
  • 2 tbsp. finely chopped Italian flat leaf parsley
  • minced garlic to taste – about 3 large cloves recommended
  • kosher salt and freshly ground black pepper
  • 1/2 cup mint jelly
  • 2 tbsp. white wine vinegar
  • 2 tbsp. fresh mint leaves, torn

The Instructions: 

Combine rosemary, thyme, garlic and Italian flat leaf parsley and mix together. Rub the lamb all over with oil. Sprinkle the garlic/herb mixture over the lamb. Add salt and fresh cracked black pepper to season to your taste. Rub the seasonings in. Let sit.

Preheat the oven to 400°F.

Heat a large iron skillet. Transfer the lamb to the heated skillet. Roast the lamb for 20 minutes or until a thermometer inserted diagonally into the rack’s center reads 120°F (for medium-rare).  

Remove from oven, cover with foil, and allow to stand 5-10 minutes. 

Bring the bourbon to boil and continue the boil until reduced by half. Add the jelly and vinegar. Adjust the heat to maintain a simmer, stirring occasionally until the vinegar burns off and the jelly is melted.

Cut the lamb into chops. Sprinkle the mint leaves on top and serve with the bourbon mint sauce.

 

Pro tip: To make it a full meal, pair this dish with rosemary roasted whole new potatoes and creamed baby spinach.

 

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