Ingredients

• Rub

  • 1 1/2 tsp garlic powder

  • 1 1/2 tsp onion powder

  • 1 1/2 tsp whole grain mustard

  • 3/4 tsp paprika

  • 1/4 tsp salt

  • 1/4 tsp pepper

  • 1 tbsp Bee to Zee local honey

  Marinade

  • 1 1/2 cups beef broth or stock

  • 2 tbsp Ketchup or tomato paste

  • 1 tbsp whole grain mustard

  • 1/2 cup Worcestershire sauce

  • 1.5 tbsp Bee to Zee local honey

  • 1 tsp salt

  • 1/2 tsp pepper

  • 1 tbsp cornstarch to thicken

  • 1/4 cup water

  Whole Ingredients

  • 1 1/2 lbs rack of lamb (lamb ribs)

  • 1 1/2 tbsp olive oil

  • 1 medium onion finely chopped

  • 3 large Bay leaves

  • 1 tbsp dried rosemary or 1 sprig of fresh rosemary

  • 2 tbsp minced garlic

  • 1/2 tsp dried thyme or 1 sprig fresh thyme

  • 1 cup rice

  • 2 cups water

  • 2 tbsp butter

  • 1 tsp salt

Instructions

Instructions for rack of lamb

1. Cut the rack of lamb into evenly distributed ribs.

2. Add the garlic powder, onion powder, whole grain mustard paprika, salt, pepper and honey to a bowl and whisk to combine into a pastelike rub.

3. Lie the ribs out on a cutting board and coat them with the rub. Flip the ribs and repeat.

4. Add the olive oil to the slow cooker and set the temperature manually to low for a 6-8 hour slow cook or high for a 3-4 hour slow cook, depending on how much time you have to spare.

5. Finely chop the onion and add to the slow cooker.

6. Combine in a bowl, the broth/stock, ketchup/tomato paste, mustard, worcestershire sauce, and honey and stir until the honey is dissolved in the liquid to make the marinade.

7. Add to the slow cooker the bay leaves, rosemary, garlic, thyme, salt and pepper.

8. Slowly pour over the ingredients all of the marinade.

9. Place the lid on the slow cooker and cook for the allotted time.

10. Once the time has passed, remove the lamb ribs from the slow cooker and cut off any fat not desired.

11. Place the ribs on a cooking sheet under broil at 450 degrees F for 5-10 minutes until lightly browned around the edges.

12. Make a slurry with the cornstarch and water using a whisk in a small bowl.

13. Remove the remaining liquid from the slow cooker and put into a pot for the stove. Remove the bay leaves and rosemary and thyme sprigs.

14. Add the cornstarch slurry to the pot of liquid. Bring to a boil, then simmer until thickened.

Instructions for the Rice

1. Add the rice, water, butter and salt to a pan with a lid.

2. Bring to a boil, then simmer until the rice is tender approximately 15-20 minutes.

Plating

1. Add the rice to the plate.

2. Spoon the thickened sauce over the rice.

3. After letting the lamb rest for 2-4 minutes, take tongs and set on top of the other ingredients.

4. Bon appetit! Enjoy!