Recipe Courtesy of Chef Jana McMahon
Photography by edible Hawaiian Islands
Rack of lamb, 1 rack per 2 people
2 Tbsp local honey
½ tsp Vanilla Powder by Maui Preserved
½ tsp salt DRY INGREDIENTS ½ cup kiawe bean pod flour from Wai’anae Gold
1 ½ tsp Vanilla Powder by Maui Preserved
2 Tbsp Smoked Paprika
½ tsp Cumin
¼ tsp Garlic powder
Heat oven to 425F.
Dry lamb rack and rub with salt.
Heat a cast iron pan and dry sear the lamb
racks to golden brown. Remove from cast iron pan and let it cool slightly.
Combine Honey in vanilla in bowl. Brush Honey vanilla mixture onto lamb racks.
Mix dry ingredients and rub into seared lamb racks. Place lamb racks on sheet pan with parchment paper. Cook lamb racks for 10-15 minutes for medium rare or 125F core temp, depending on size of rack.
After cooking allow lamb rack to rest 10 minutes, slice and serve.