From the Kentucky Governor’s Mansion
Our Kentucky Governor’s Mansion is proudly referred to as the “People’s House”, belonging to all Kentuckians. And it’s one of just a few executive mansions in the United States that are open to the public, as befits Kentucky’s legendary reputation for hospitality. So you can imagine how thrilled we were to receive not one, but two, recipes from the kitchen of the “People’s House.”
photography courtesy of the Kentucky Governor’s Mansion and the Office of Governor Andy Beshear
Marinade for Herb Encrusted Rack of Lamb
recipe by Chef Mike Vaughn
Ingredients ~ for 2-3 racks of lamb
Extra virgin olive oil ¾ cup
Worcestershire sauce ¾ cup
Fresh crushed garlic ½ cup
Smoked paprika 1 ½ Tbsp
Sumac 2 Tbsp
Kosher salt 2 Tbsp
Curry powder 1 ½ Tbsp
Crushed cumin seed 1 ½ Tbsp
Dijon mustard ½ cup
Dried thyme leaves 2 Tbsp
Fresh chopped rosemary ¾ cup
Balsamic vinegar 1 Tbsp
Fresh chopped chives ¼ cup
Directions
Combine all ingredients in a mixing bowl. Marinate racks in mixture for 1-3 days (or up to 4 days for maximum flavor.)
When ready to cook, remove rack(s), allowing most of the excess marinade to drip back into your bowl. Mark the racks on a grill or pan-sear them in a skillet.
Place racks on a roasting pan, bones up. Baste your lamb with leftover marinade liberally before placing into the oven.
Roast in the oven at 400° for 7-10 minutes. Allow racks to cool at room temperature for an additional 7-10 minutes before slicing to maintain juiciness, a drizzle of truffle oil doesn’t hurt either.
If you cook it well the food will practically present itself. Fresh greens, pan roasted sumac grape tomatoes and a sprig of rosemary complete this savory favorite.
General Robinson Sauce
recipe by Mansion Director Ann Evans
Ingredients
Red currant jelly 2 ½ 12-oz jars
Salted butter 10 oz
Dark brown sugar ¾ lb
Ketchup 1 ¼ cup
Lemon juice 4 ½ tsp
Ground clove ¼ tsp
Allspice ½ tsp
Cinnamon ¾ tsp
Black pepper 1 ¼ tsp
Directions
Combine all ingredients in a sauce pan and heat until sugar dissolves. Serve warm. Excellent with lamb but would also complement roast pork or chicken.
This recipe has been in Ann’s family for over 100 years. Her mother always served it with lamb along with homemade mint sauce (crushed mint leaves cooked with vinegar and sugar).
© 2022, Holly Hill Inn/Ilex Summit, LLC and its affiliates, All Rights Reserved
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Inspiration for Your Spring Table
It’s (finally!) springtime in Kentucky. What will you celebrate? An Easter brunch, a Derby party for friends and family, a Mother’s Day or graduation dinner? Here’s how the flavors of springtime in Kentucky inspire Chef Ouita Michel. “Kentucky in spring is for us, the beginning of our culinary year. We focus on traditional Kentucky dishes done our way. We must make cheese wafers, chive-scented spoonbread, fresh asparagus, local lamb, and mint juleps.” Ouita Michel.
