Ingredients: Ingredients for the sauce 1 cup canned beef broth 6 Bigelow Plantation Mint Tea bags 2 tablespoons honey 1 tablespoon all-purpose flour 1 tablespoon butter, unsalted, at room temperature Ingredients for the racks of lamb 2 racks of lamb (about 1- ½ pounds each), frenched* 1 tablespoon olive oil 1/3 cup bread crumbs 1 tablespoon of finely chopped flat-leaf parsley 1 small clove garlic, minced ¼ teaspoon salt Freshly ground black pepper 1 tablespoon Dijon mustard 1 tablespoon unsalted butter, melted Yield: 2 racks of lamb

Nutritional Information: Calories 311 Total Fat 13.4g Saturated Fat 5g Unsaturated Fat 7g Trans Fat 0g Protein 36.9g Carbohydrates 8.7g Fiber .2g Cholesterol 119.9mg Sodium 327.6mg Potassium 495.4mg

Instructions:

Method for the racks of lamb:
Preheat oven to 400ºF.
Brush racks of lamb with oil and place them meat-side down in a heavy, low baking dish. Bake for 15 minutes. Meanwhile, combine the bread crumbs, parsley, garlic, salt, and pepper in a small bowl. Turn the racks of lamb over, brush with mustard, and then apply the crumb mixture with a cupping motion. Drizzle the melted butter over the crumbs and return to the oven for another 10-12 minutes for medium-rare. Prepare the Bigelow Plantation Mint Tea Sauce while waiting for the lamb to cook. Remove the rack of lamb from the oven, let stand for 3-4 minutes, then slice chops. Serve a generous spoonful of sauce over each chop.

Method for the sauce:
In a small saucepan, bring beef stock to a boil.
Turn off the heat. Add the teabags and steep for 10 minutes, making sure they are all submerged. Remove the teabags to a small strainer and using the back of a spoon, press as much liquid as possible back into the pan.
Stir in the honey and return to a boil, stirring until the honey is incorporated.
In a small custard cup, combine the flour and butter into a smooth paste, using a fork. Just before serving, bring the liquid to a boil.
Turn off heat, add the butter/flour mixture, bit by bit, and whisk until it is incorporated and the sauce thickened.