CANTON, Mass. — “This elegant rack of lamb from Boyajian Inc. is the perfect recipe for your family parties, celebrations and at the holidays,” says John Boyajian, founder of Boyajian, Inc.
Founded in 1980, Boyajian Inc. is a company specializing in fine infused oils, vinegars, and other specialty food products. John Boyajian began selling his products to help pay for graduate school. Today the company offers a popular range of products for cooking and entertaining. With a focus on quality and authenticity, Boyajian Inc. provides its customers with unique flavors and ingredients to elevate their culinary experiences.
“I grew up in a large, close-knit Armenian family where good food always played a central role. Some of my earliest childhood memories are of my beloved grandmother’s kitchen, where each summer my grandparents would infuse olive oil and vinegar with fresh garlic and herbs from their garden. Using the same recipes today, we take the time and care to do it right,” says Boyajian. In 1987, drawing upon his heritage and family traditions, Boyajian made his first bottles of garlic-infused olive oil for customers at his new retail operation in Cambridge, MA. Not realizing that the public had never before seen herb-infused olive oils, the surprising response to Boyajian’s garlic-infused olive oil was overwhelming, and soon the company would outgrow its Cambridge storefront.
“The Boyajian line is made from 100% pure olive oil that is slowly infused with fresh herbs and spices to achieve remarkable aroma and flavor. These oils are wonderful for sautéing, on pastas and focaccia, in vinaigrettes and marinades, as bread dippers, as anointing oils, and for anything the creative cook or chef decides to do with them,” says Boyajian. “Today, the company resides in a 30,000 square foot state-of-the art production facility and corporate headquarters in Canton, MA. Boyajian products are regarded as ‘essential tools’ by consumers and food professionals worldwide. Boyajian products have been featured in numerous food publications, regularly appear on television cooking shows, and are referenced in over 100 cookbooks.”
“This recipe has been served to three generations of our family. It is delicious every time, and tastes juicy and tender. It makes an elegant centerpiece on the dinner table. And thankfully, it is fairly easy to cook. Boyajian Garlic Oil in the Garlic Mustard Marinade makes all the difference,” adds Boyajian.
Simply Recipes recommends, “When choosing lamb at the butcher’s, look for meat that is pink or rosy red. Any meat that is a darker red is showing signs of age and won’t be as tender. Look for firm white fat and pink meat that is fine grained. You can buy a rack of lamb already ‘Frenched,’ which means that it’s cut so the rib bones are exposed. At a full-service butcher or even at the supermarket, you can ask the butcher to French them for you. For a less expensive option, you can also buy an untrimmed rack and trim them yourself.”
