This Greek-inspired rack of lamb recipe comes from Chef Jim Botsacos of Molyvos in New York City and is a perfect summertime weekend dinner.
Prep Time1 hrCook Time30 minsTotal Time1 hr 30 mins
For the Vegetable Salad:
1 cup extra-virgin olive oil
1 yellow bell pepper
1 green bell pepper
1 zucchini, cut into 1/2-inch thick strips
1 ear corn, husk removed
1 small eggplant, sliced 1/2-inch thick
1 small red onion, sliced 1/2-inch thick
8 leaves arugula
2 tbsp red wine vinegar
1 tsp salt
1 tsp ground black pepper
For the lamb:
2 American Lamb racks, Frenched
2 tbsp extra-virgin olive oil
2 arugula leaves
Charred Tomato Vinaigrette (recipe follows)
Skordalia (recipe follows)
Charred Tomato Vinaigrette
5 plum tomatoes
1 cup plus 1 tablespoon extra-virgin olive oil
1 cup red wine vinegar
1 tablespoon sherry vinegar
1 garlic clove, finely chopped
1 tsp granulated sugar
1 tsp ground cumin
1 tsp salt
1 tsp ground black pepper
Skordalia: Makes about 3/4 cup
1 tbsp raw almonds
3 large garlic cloves
1 small potato, boiled with skin, chopped (use warm)
1 tsp coarse sea salt
1 tsp white pepper
3 tbsp white vinegar
3 tbsp sparkling water (club soda can be substituted)
1For the salad: Brush the vegetables with 2 tablespoons olive oil. Heat a grill to medium-hot. Grill the peppers, zucchini, corn, eggplant and onion; turn and grill on both sides.
2Peel and seed the peppers and cut them into 1-inch pieces. Cut the other vegetables into 2-inch pieces. Cut the corn off the cob. Place the grilled vegetables and the arugula in a bowl.
3Combine the vinegar, remaining 2 tablespoons olive oil, basil, salt, and pepper in a bowl. Pour the mixture over the vegetables and gently toss. Set aside.
4For the lamb: Brush the lamb racks with olive oil and season them with salt and pepper. Heat the grill to medium-high. Grill the racks, meat-side down, for 8 minutes, and then turn them over. Cook for an additional 8 minutes or to desired degree of doneness. Use a meat thermometer to test lamb: 145°F for medium-rare, 160°F for medium or 170°F for well. Cover the racks and let stand for 10 minutes. (The internal temperature will rise approximately 10 degrees.) Cut each rack between bones into chops.
5To assemble: In the center of 8 plates, place 1/2 cup of the vegetable salad. Place 1 chop on top. Place a heaping spoonful of Skordalia on each chop and lean a second chop against the first. Generously drizzle each plate with the tomato vinaigrette and top with arugula leaves.
6For Tomato Vinaigrette: Toss the tomatoes with 1 tablespoon of the olive oil. Cook the tomato on a grill or in a hot (450 F) oven for 5 to 6 minutes. Cool and peel the tomato. Remove the seeds, finely chop it, and drain any remaining juice through a sieve.
7In a medium bowl, combine the tomatoes, vinegars, garlic, sugar, cumin, salt, and pepper. Whisk in the remaining 1/3 cup olive oil until well blended.
8For Skordalia: In a food processor, grind the almonds until very fine. Add the garlic, potato, salt, and pepper and process until smooth. Add the vinegar and sparkling water and process until it is the consistency of creamy mashed potatoes.
Note: The Skordalia can be prepared 1 day ahead. Bring to room temperature the day of use.
Recipe and image provided by the American Lamb Board
Ingredients
For the Vegetable Salad:
1 cup extra-virgin olive oil
1 yellow bell pepper
1 green bell pepper
1 zucchini, cut into 1/2-inch thick strips
1 ear corn, husk removed
1 small eggplant, sliced 1/2-inch thick
1 small red onion, sliced 1/2-inch thick
8 leaves arugula
2 tbsp red wine vinegar
1 tsp salt
1 tsp ground black pepper
For the lamb:
2 American Lamb racks, Frenched
2 tbsp extra-virgin olive oil
2 arugula leaves
Charred Tomato Vinaigrette (recipe follows)
Skordalia (recipe follows)
Charred Tomato Vinaigrette
5 plum tomatoes
1 cup plus 1 tablespoon extra-virgin olive oil
1 cup red wine vinegar
1 tablespoon sherry vinegar
1 garlic clove, finely chopped
1 tsp granulated sugar
1 tsp ground cumin
1 tsp salt
1 tsp ground black pepper
Skordalia: Makes about 3/4 cup
1 tbsp raw almonds
3 large garlic cloves
1 small potato, boiled with skin, chopped (use warm)
1 tsp coarse sea salt
1 tsp white pepper
3 tbsp white vinegar
3 tbsp sparkling water (club soda can be substituted)
Directions
1For the salad: Brush the vegetables with 2 tablespoons olive oil. Heat a grill to medium-hot. Grill the peppers, zucchini, corn, eggplant and onion; turn and grill on both sides.
2Peel and seed the peppers and cut them into 1-inch pieces. Cut the other vegetables into 2-inch pieces. Cut the corn off the cob. Place the grilled vegetables and the arugula in a bowl.
3Combine the vinegar, remaining 2 tablespoons olive oil, basil, salt, and pepper in a bowl. Pour the mixture over the vegetables and gently toss. Set aside.
4For the lamb: Brush the lamb racks with olive oil and season them with salt and pepper. Heat the grill to medium-high. Grill the racks, meat-side down, for 8 minutes, and then turn them over. Cook for an additional 8 minutes or to desired degree of doneness. Use a meat thermometer to test lamb: 145°F for medium-rare, 160°F for medium or 170°F for well. Cover the racks and let stand for 10 minutes. (The internal temperature will rise approximately 10 degrees.) Cut each rack between bones into chops.
5To assemble: In the center of 8 plates, place 1/2 cup of the vegetable salad. Place 1 chop on top. Place a heaping spoonful of Skordalia on each chop and lean a second chop against the first. Generously drizzle each plate with the tomato vinaigrette and top with arugula leaves.
6For Tomato Vinaigrette: Toss the tomatoes with 1 tablespoon of the olive oil. Cook the tomato on a grill or in a hot (450 F) oven for 5 to 6 minutes. Cool and peel the tomato. Remove the seeds, finely chop it, and drain any remaining juice through a sieve.
7In a medium bowl, combine the tomatoes, vinegars, garlic, sugar, cumin, salt, and pepper. Whisk in the remaining 1/3 cup olive oil until well blended.
8For Skordalia: In a food processor, grind the almonds until very fine. Add the garlic, potato, salt, and pepper and process until smooth. Add the vinegar and sparkling water and process until it is the consistency of creamy mashed potatoes.
Note: The Skordalia can be prepared 1 day ahead. Bring to room temperature the day of use.
Grilled Rack of Lamb with Summer Vegetable Salad and Basil and Charred Tomato Vinaigrette
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