FRENCH LAMB RACK WITH APPLE MINT CREAM SAUCE

2 Lamb racks - Frenched
2 oz. Clarified Butter
1 oz. Shallots, minced
1 Lemon, juiced
Dash Tabasco sauce
2 oz. Pet Heavy Cream
1 oz. Butter cubed
3 oz. Apple-mint jelly
1/4 oz. Fresh mint - diced
1 oz. Peppermill Lamb sauce (beef gravy may be substituted)
1 tsp. Garlic, minced
1 Tbsp. Scallions
2 oz. White wine
1 tsp. Oregano

In a hot pan with clarified butter, sauté shallots, garlic and oregano. Deglaze with white wine. Add lamb sauce and stir. Reduce heat to medium and add white wine. Add apple-mint jelly and fresh mint and simmer. Add heavy cream and simmer.