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Colorado Rack of Lamb




Source of Recipe


Internet


List of Ingredients




Start by removing the protective fat cap of the loin. To do this you must slice the cap at center bone from left to right. Running the blade carefully down, remove the top portion. Remove as much fat from the loin to ensure tenderness of the meat. Marinate for 2 to 3 hours in grape seed oil, cracked blackened pepper, rosemary, thyme and sliced garlic. When ready be sure to use a hot pan with a little oil and sear for about 2 minutes. Next turn lamb to backside and slice between the bones to ensure a consistent cut. To serve, sauté baby carrots, asparagus, and haricot verts in white wine sauce, garlic butter, salt and pepper. The risotto cake is fried for 3 minutes at 360 degrees until golden brown.

Recipe