Instructions: Cut off pointed end of garlic bulb, and place on a piece of aluminum foil. Drizzle with olive oil, and fold foil to seal. Bake at 425 degrees for 30 minutes. Cool and peel 12 cloves, reserving any remaining cloves for other uses.

Sprinkle lamb evenly with Biltmore Dry Rub, and place on a lightly greased rack in a broiler pan. Bake at 325 degrees for 45 minutes or until a meat thermometer inserted into thickest portion registers 145 degrees (medium-rare).

Reserve 1/4 cup drippings for Minted Apples. Serve with Minted Apples and roasted garlic.

For Biltmore Dry Rub: Combine all ingredients. Store in an airtight container up to 6 months. Use to season lamb, chicken, steak, or pork. (

Makes about 1/4 cup)

For Minted Apples: Melt butter in a large skillet over low heat; add shallots and garlic, and saute until tender. Stir in sugar. Add apple, and cook, stirring occasionally, 3 minutes or until lightly caramelized. Add vinegar, drippings, and jelly; cook, stirring occasionally, 6 to 8 minutes. Serve immediately, or chill, if desired; reheat just before serving. Sprinkle with fresh mint, if desired. (Makes 4 servings)

This recipe yields 4 servings.

Pork Chops With Minted Apples: Substitute 4 (2-inch-thick) bone-in pork chops. Sprinkle evenly with 2 teaspoons Biltmore Dry Rub. Bake at 325 degrees for 45 minutes or until a meat thermometer inserted into thickest portion registers 160 degrees. Remove chops, and add 1/4 cup water to pan; cook over medium heat 2 minutes, stirring to loosen browned bits. Substitute mixture for 1/4 cup reserved drippings in Minted Apples. Garnish with fresh sage and rosemary, if desired.

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