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1
Preheat oven to 375 degrees F.
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2
Season the lamb rack with salt and pepper.
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3
Sear in olive oil on all sides in a hot pan.
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4
Brush and baste the lamb with the honey.
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5
In a small bowl, combine the brioche crumbs and the sun-dried tomatoes.
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6
Gently press the brioche crumb mixture on the lamb, to coat.
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7
Roast the lamb rack for approximately 10 minutes, or until medium rare.
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8
Remove from the oven and let rest for 5 minutes before slicing.
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9
Deglaze the pan with red wine and reduce until almost dry.
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10
Add the lamb or beef stock and reduce by 25 percent.
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11
Season, to taste, and strain to finish the lamb jus.
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12
For the Hoppin John: Have the stock lightly simmering on the stove.
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13
Saute the onion in butter in a deep heavy pot over medium high heat.
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14
Saute until the onion is translucent.
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15
Add the chourico and continue to saute.
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16
Add the rice all at once and stir well to coat it thoroughly with the onion and butter mixture.
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17
Add the tomato juice and stirring all the while let it evaporate.
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18
Begin adding the stock, a ladle at a time, stirring gently all along.
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19
Add additional stock when the previous ladle has been absorbed.
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20
Keep adding stock until all the rice is cooked but still al dente, approximately 16 minutes.
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21
Season with salt and pepper.
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22
Remove pot from the heat, add more butter and the Parmesan stirring well until both are absorbed.
