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Grilled marinated lamb dish a Tippecanoe




Source of Recipe


South Bend Tribune


Recipe Introduction


Tippecanoe Place is in the former Studebaker mansion, a historic landmark near downtown South Bend. The fine dining restaurant's signature dishes include fresh fish, hand-carved prime rib and seafood. It also offers lunch service and a Sunday brunch buffet featuring omelets made to order.

Dinner entrees start at about $13.99. Lunch hours are 11:30 a.m. to 2 p.m. Monday through Friday. Dinner is served 5 to 9:30 p.m. Monday though Friday, 4:30 to 10 p.m. Saturday and 4 to 8:30 p.m. Sunday. Brunch hours are 10 a.m. to 2 p.m. Sunday and 10 a.m. to 1 p.m. Saturday for the first two Notre Dame home football games


List of Ingredients





12-14 ounce rack of lamb

Marinade:
2 cups soy sauce
1/2 cup sake
2 cloves garlic (crushed)
1 tablespoon ginger
1 tablespoon rosemary
1 tablespoon mint
1 tablespoon honey
2 teaspoons red pepper flakes
1/2 cup scallions

Grilled vegetables:
1 each red, yellow and green bell peppers
1/2 cup olive oil
1/2 cup rice wine vinegar
1 clove garlic, minced
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
1 red onion
1 bunch asparagus

Mint vinaigrette dressing:
2 ounces fresh mint
1 ounce fresh cilantro
1/2 ounce fresh flat-leaf parsley
1 tablespoon honey
1/2 cup rice wine vinegar
Salad oil
1 heart of romaine lettuce

Recipe




For the marinade: Combine all ingredients and lightly whip.

Submerge lamb in marinade for at least an hour.

For the grilled vegetables: Place peppers on a hot grill until skin is burned. Put them in a sealed container until skin sweats and can be peeled off easily. Dice peppers.

Mix oil, vinegar, garlic, parsley, salt and pepper. Toss onion and asparagus in mixture. Grill vegetables just until grill marks show. Chop onion.

For the dressing: Mix mint, cilantro, flat-leaf parsley, honey, vinegar and oil.

To finish dish: Split in half a heart of romaine lettuce (head of romaine with outer leaves removed); drizzle with a bit of oil and garlic. Grill for 20 seconds on both sides, just until leaves are wilted.

Take lamb out of marinade and place on grill for 10-15 minutes depending on doneness preference.

Arrange lamb and vegetables on a plate and drizzle mint vinaigrette over entire dish.