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Bourbon Pepper Lamb

Bourbon Pepper Lamb | Farro | Bourbon Glazed Carrots

To close out our week of Bourbon Barrel Foods | Bourbon Smoked Pepper, we cooked up a beautiful rack of lamb, crusted in Bourbon Smoked Pepper + paired with Farro and Bourbon Glazed Carrots.  Enjoy!

And don't forget to check out our interview with the mastermind behind Bourbon Barrel Foods, Matt Jamie or Chef Matt Farley's recipe from our March Basket.  Learn more about his Bourbon Smoked Pepper here.  

Now, on to the recipe!



1, Rack of Lamb (we used a quarter rack for this recipe)

Bourbon Smoked Pepper, To Taste

Salt, To Taste

1 Tablespoon, Canola Oil



1/2 Cup, Farro

3/4 Cup, Stock of Choice or Water

1 Tablespoon, Canola Oil

Salt, To Taste



3, Mid-Sized Carrots Sliced at an Angle

1/4 Cup, Orange Juice

1/4 Cup, Bourbon

1 Tablespoon, Honey

1 Tablespoon, Butter

2 Pieces, Star Anise

3 Pieces, Clove

3 Pieces, Chili de Arbol

1 Tablespoon, Bourbon Smoked Pepper




  • Heat a cast-iron skillet (or heavy-bottomed + oven safe pan) over high heat.
  • Pre-heat oven to 425 degrees.
  • Leaving the rack in tact, score the fat.
  • Season the rack with salt and Bourbon Smoked Pepper
  • When pan is hot, add canola oil + sear the rack, fat side down.
  • Move lamb around pan frequently to ensure even browning.
  • After a nice carmelization has occured (5-7 minutes), place the whole pan in the pre-heated oven.
  • Roast for 20-30 minuets, or until the lamb has reached medium-rare.
  • Once cooked, remove the lamb from the pan and allow to rest.  Reserve the pan with its juices for the carrots.
  • Once rested, separate the lamb segmetents with a sharp knife by slicing from top-to-bottom along the bone.


  • While the pan is heating for the lamb, simultaneously heat a medium-sized pot over high heat.
  • Add canola oil and toast the farro (approximately 1 minute).  
  • When farro becomes aromatic, add the cooking liquid (stock or water).  The liquid should cover the farro by about a quarter of an inch.
  • Stir farro semi-frequently until all of the liquid is absorbed.
  • Season to taste.
    • Note: Taste farro after liquid is absorbed.  If the grains are still tough or crunchy, add an addition 1/4 cup of liquid and repeat as above.


  • Place the pan from the lamb back on the stove over medium heat.
  • Sear the carrots in the leftover lamb fat.
  • De-glaze the pan with the orange juice and bourbon, scrapping up and brown bits.
  • Add the remaining ingredients and allow the liquid to cook cook down and coat the carrots until almost all the liquid has evaporated.