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Rack of Lamb
| Type : | FeaturedFish | |
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The holidays are a time for celebration and rack of lamb is the perfect commemorative food. Lamb chops are flavorful and succulent. They are best served medium rare with your favorite sauce. Some like it with mint jelly, but I prefer to serve it with a grainy mustard-bourbon and apple sauce. After the meat is gone, and you are comfortable with your company, I enjoy picking up the chop with my hands and nibbling on the bone....almost like spare ribs.
CookingInstructions Ingredients Rack of lamb, 4 ribs per person 4 Tbsp. Chopped Garlic 4 Tbsp. Fresh Chopped Rosemary 1.5 Cups Olive Oil Fresh Ground Pepper to taste Kosher Salt to taste Procedure Step 1. Marinate the lamb racks with the garlic and rosemary using enough oil to coat them. Step 2. Lamb can be marinated for up to 2 days. Step 3. Pre heat oven to 350Degrees. Step 4. Remove lamb from the marinade and drain well removing excessive oil in order to avoid flair ups in the sauté pan Step 5. Liberally salt and pepper the lamb Step 6. Heat 2 Tbsp. oil in Saute pan. Step 7. Sear racks in sauté pan. Sear on all sides till golden brown. Step 8. Finish in the oven boneside down in a shallow baking pan, cook to medium rare for Approx. 20 minutes Step 9. Remove from oven and allow meat to rest. Step 10. Slice rack down the middle creating 2 pieces with 2 ribs each. Sautéed Spinach Instructions Ingredients 4 oz Grapeseed Oil 4 oz White Wine 4 Cups Baby Spinach Fresh Ground Pepper and Kosher Salt to taste Procedure Step 1. Heat oil in sauté pan until hot. Step 2. Add spinach to pan and toss. Step 3. Deglaze with white wine, season with kosher salt and pepper. Step 4. Remove from heat when spinach is slightly wilted. Polenta Instructions Ingredients 1 Log Polenta (prepared / pre-cooked) Procedure Step 1. Cut Polenta into one inch rounds (2 per person) Step 2. Heat oil in a sauté pan until hot. Step 3. Pan sear Polenta in oil to create a crisp coating. Step 4. Serve Warm.
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