Lamb
2 medium-sized racks (12-14 ribs)
(or works well with
Eight 4-6 ounce lamb chops)
Potatoes
4-6 medium-sized Yukon Gold potatoes
½ cup chopped chives
½ cup sour cream
¼ lb. butter
Roasted Garlic
Clean, cut into slivers, place in baking dish or sheet pan in enough olive oil to cover
Roast in 350° oven 20-30 minutes
Remove from oil (save garlic infused olive oil as it is very flavorful and great for cooking)
Lamb Marinade
1 ounce chopped garlic
1 ounce balsamic vinegar
1 ounce extra virgin olive oil
1 teaspoon fresh thyme, chopped
1 teaspoon fresh oregano, chopped
1 teaspoon fresh rosemary, chopped
Pinch each of salt and pepper
Lamb Sauce
2 ounces lamb, beef or veal stock
1 ounce chopped shallots
1 ounce olive oil
1 ounce Dijon mustard
4 ounces red wine (your favorite)
2 ounces sweet butter
Salt and pepper to taste
Preparation
These are best cooked on a very hot grill. Start your fire early enough so that it generates a lot of heat by the time you are ready to cook. The rack can be grilled whole or cut into individual chops which gives you more control of temperature and greatly reduces cooking time.
Lamb: Sprinkle lamb with salt and pepper. Rub on garlic and press in herbs. Marinate in oil and vinegar for approximately 12 hours (as little as one minute will do, but the longer the meat marinates, the more intense the flavor). Grill to your liking.
Potatoes: Boil potatoes until soft, then strain. Mix in chives, sour cream and butter. Season with salt and pepper. Set aside.
Sauce: Add olive oil to heated pan. Add shallots and brown slightly. Add stock and reduce slightly. Add Dijon mustard and simmer. Add red wine and reduce by half. Remove from heat. Add butter, stirring constantly until incorporated. Season with salt and pepper to taste.
Presentation: Dish potatoes onto center of plate. Pour sauce around potatoes. Lean Lamb against potatoes, resting over sauce. Sprinkle with roasted garlic slivers. Serve with your favorite vegetables.