Roasted Lamb Chops with Brown Sugar Rum Glaze
Ingredients
- 2 heads garlic, peeled
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh rosemary leaves
- 2 tablespoons rubbed sage
- 2 (2-pound) racks of lamb, frenched
- 1 tablespoon kosher salt
- 1 1/2 teaspoons black pepper
- Flaky sea salt, to taste
- 3/4 cup packed light brown sugar
- 3/4 cup unsalted vegetable stock
- 2 tablespoons unsalted butter
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1 thyme sprig
- 1 rosemary sprig
- 2 tablespoons (1 ounce) gold rum
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