Recipe Exchange: Erling Jensen’s rack of lamb
Prepare a whole rack of Australian lamb, then slice it into individual chops to serve. (Mark Weber/The Daily Memphian)
You know a dish is good if it’s been on a menu for 30 years.
Erling Jensen’s rack of lamb with a pecan, mustard, garlic and molasses crust has been a fixture on the menu at his eponymous restaurant since it opened three decades ago.
And the dish has been beloved by Memphians even longer. It first appeared on the menu at La Tourelle, the much-missed Midtown restaurant where Jensen served as head chef.
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Jennifer Chandler
A cookbook author and former restaurateur, Jennifer Chandler has been writing about food and dining for more than 25 years.
She is the author of four cookbooks: “The Southern Pantry Cookbook,” “Simply Salads,” “Simply Suppers,” and “Simply Grilling.” While she boasts a degree from Le Cordon Bleu, this Memphis native is about making real food accessible for real families.
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