Roasted Rack of Lamb

Main Dish
Portions: 0

Ingrédients

  • 2 Lamb racks, trimmed and frenched
  • 2 tablespoon Chopped herbs, rosemary, thyme, parsley
  • 1/8 tablespoon Lemon zest
  • Salt and Pepper
  • 1 ½ lb Red bliss potatoes, quartered
  • 1 Tbsp Garlic, chopped
  • ¼ cup Olive oil
  • 1 Fennel, core removed, sliced thin
  • 1 Red onion, small, sliced thin
  • 1 Green pepper, seeded and sliced thin
  • 1 Red pepper, seeded and sliced thin
  • 1 Tbsp Garlic, chopped
  • Olive Oil
  • 1 ½ cup Balsamic vinegar

  1. For the Lamb: Preheat oven to 375 degrees. Remove all the excess fat from the lamb. Rub with the herb mixture and lemon zest (this can be done ahead of time and kept refrigerated until needed). Season with salt and pepper and roast until desired doneness (140 degrees for medium). Remove from the oven and let the lamb rest for 5 minutes before slicing.
  2. For the Potatoes: Preheat oven to 375 degrees. In a large bowl, toss the potatoes with the olive oil and garlic until well mixed. Season with salt and pepper and roast the potatoes on a oiled baking sheet until golden brown (approximately 20 to 30 min).
  3. For the Fennel ¿Slaw¿: Heat a sauté pan over high heat. Coat the pan with olive oil and add the fennel, peppers, onion and garlic. Saute until the vegetable are just tender but still have a little crunch. Remove from the heat and season with salt and pepper. Do this last so that the vegetables do not overcook.
  4. For the Balsamic Reduction: Place the vinegar in a small pot. Bring the vinegar to a boil. Reduce the vinegar until there is about a 1/3 of a cup remaining. This should take about 5 to 10 minutes. AFTER 5 MINUTES, WATCH THE VINEGAR CAREFULLY! It should resemble a very light caramel sauce and be sweet in flavor.
  5. To Serve: Slice the lamb into chops. Place the potatoes in the top middle of the plate. Lay the ¿slaw¿ down in front of the potatoes. Fan out four chops over the ¿slaw¿. Drizzle the reduction over the lamb and vegetable. Garnish with fresh chopped herbs (rosemary, thyme and parsley).

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