9:30PM Half & Half
10:00PM Half & Half
10:30PM Half & Half



  • 3 racks of lamb
  • Salt
  • Black pepper
  • 1/2 cup EssieSpice Coco-For-Garlic Sauce
  • Olive oil for grilling
  • For the Pesto
  • 3-4 tablespoons pine nuts, toasted
  • 3-4 tablespoons peanuts, toasted
  • 1/2 cup packed tarragon leaves
  • 1/4 cup packed mint leaves
  • Salt
  • Black pepper
  • 1/2 teaspoon of EssieSpice Coco-For-Garlic Sauce
  • 1/4 cup grated parmesan cheese
  • 3 tablespoons extra-virgin olive oil


Preparation: 1. Clean the lamb with a little bit of lemon and juice and water. Make sure to pat completely dry. 2. Season the lamb with salt and pepper. Rub the coco for garlic sauce all over each side. Wrap and marinate the lamb for about 1 hour in the fridge. 3. Make the pesto: add the pine nuts and peanuts to the mortar and pestle or into a food processor and grind until a fine crumb forms (it’s ok if there are a few bigger pieces). Remove to a bowl for later. 4. Add the tarragon, mint (slap the mint to release aromas), salt, and pepper and continue to grind into a smooth paste. Then add the EssieSpice Coco-for-garlic sauce and grind for a few seconds. 5. Add the parmesan cheese and grind until incorporated. Then add the olive oil and nut mixture and mix to combine. Add more olive oil if the pesto is too thick. Taste and adjust seasoning. Set aside. 6. Turn your grill on high heat. Oil the grill and once it gets hot add the lamb. Grill for about 3 to 4 minutes on each side (make sure to grill the ends of the rack as well). Place in the oven to finish cooking to your desired temperature. Medium well is a good temp to cook this lamb too. 7. Slice the lamb and serve with the pesto. Grilled Bok Choy Ingredients: Olive oil 2 bunches baby bok choy Salt Black pepper Preparation: 1. Heat a large grill pan over medium high heat. Drizzle with oil and once hot add the bok choy. Season with salt and pepper on each side. 2. Cook for 3 to 4 minutes on each side.