Hyehold Restaurant Rack of Lamb
Source of Recipe
Hyehold Restaurant
List of Ingredients
# For the lamb:
# 1/4 cup fresh rosemary leaves
# 1/2 cup olive oil
# 4 (4-bone) racks of lamb, cleaned, with fat cap removed and bones frenched
# Kosher salt, to taste
# Pepper, to taste
# Turkish Reduction Sauce (recipe follows)
# Couscous Salad (recipe follows)
# Green Beans (recipe follows)Recipe
In a pan on the stove, warm the rosemary in the olive oil for 2 minutes. Let the oil cool, then pour it over the lamb. Cover the lamb and place it the refrigerator overnight (for maximum flavor).
The next day, season the lamb with kosher salt and pepper and grill or pan-sear it for 2 minutes on each side. Meanwhile, heat the oven to 400 degrees.
Place the racks in a roasting pan and finish cooking the lamb for 8 to 10 minutes, until it reaches an internal temperature of 110 degrees for medium-rare. Let the racks rest for 5 minutes before slicing.
Serve with Turkish Reduction Sauce, Couscous Salad and Green Beans.
Makes 4 servings.
Turkish Reduction Sauce
* 2 tablespoons olive oil
* 1/2 white onion, chopped
* 2 cloves garlic, diced
* 1/2 teaspoon salt
* Pinch of saffron threads
* Pinch of cayenne pepper
* 1 teaspoon ground ginger
* 1 cinnamon stick, cut into smaller sticks
* 1 tablespoon sesame seeds
* 1/2 teaspoon honey
* 2 tablespoons butter
* 1 sprig fresh cilantro
* 1/2 cup pitted olives
* 6 prunes or dried figs
* 1/2 tart apple, chopped
* 3 cups chicken stock
* 1/2 cup reduced lamb stock
In a pot, heat the olive oil and add the onion and garlic. Slightly brown the onion and garlic, then mix in the salt, saffron, cayenne, ginger, cinnamon and sesame seeds. Cook, stirring, until the spices release their fragrances.
Add the honey, butter, cilantro, olives, figs and apple, and pour the chicken stock and lamb stock over the mixture to cover. Simmer for 10 minutes to let the flavors come together, then puree.
Editor's note: If you cannot find lamb stock (check specialty food stores or the Internet), substitute an equal amount of rich chicken stock.
Couscous Salad
* 2 cups couscous, cooked
* 1/4 cucumber, diced
* 1/4 red onion, diced
* 2 tablespoons garlic, chopped
* 1/4 cup olive oil
* 2 tablespoons fresh mint, chopped
* 2 tablespoons fresh parsley, chopped
* Salt, to taste
* Pepper, to taste
In a mixing bowl, combine all ingredients. Chill.
Green Beans
* 3 tablespoons olive oil
* 1 tablespoon shallots, chopped
* 1 tablespoon garlic, chopped
* Peel of 1 lemon, grated
* Salt, to taste
* 2 cups fresh green beans
* Pepper, to taste
Bring a pot of water to a boil.
Meanwhile, heat the olive oil in a pan and lightly saute the shallots, garlic and lemon peel. Set aside.
Add salt to the boiling water, then add the beans. Blanch the beans until just tender-crisp; drain and saute with the shallot mixture until the flavors are blended. Season with salt and pepper.
To assemble: Place a portion of the Couscous Salad in the middle of a dinner plate, then top with some of the green beans. Drizzle reduction sauce around the salad and beans. Arrange the sliced lamb chops over the green beans and sauce. Serve.
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