Recipe

Grilled Rosemary New Zealand Lamb With Fingerling Potatoes Arugula And Warm Goat Cheese Salad With Pine Nuts Apricot Balsamic Vinaigrette Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 10 months ago I usually always make lamb with salsa verde but this time I wanted something different. I also wanted to present the fingerlings another way so I peeled them and cut them into disks. I love having my own little Iron Chef challenges, using what I have... More Prep:60m Cook:30m Servings:2	Luisascater
	grilled rosemary lamb fingerling potatoes arugula goat cheese salad pine nuts apricot balsamic vinaigrette

Does this look good? Yeah! / Nope

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angelinaw

shai

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jimrug1

juels

Ingredients

1 rack of lamb, slice between racks into single-rib portions (about 8)

Wet Rub with Rosemary:

1 Tablespoon fresh Rosemary, minced

2 garlic cloves, peeled

1 Tablespoon Extra Virgin Olive Oil

1 Tablespoon Lemon Juice, Freshly -Squeezed

Kosher salt and fresh ground black pepper to taste

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For fingerling potatoes:

8 fingerling potatoes, cooked, peeled and cut into 1 inch discs

2 tablespoons unsalted butter

1 clove garlic, crushed

1 teaspoon fresh parsley, minced

Kosher salt to taste

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For salad:

1/4 cup fresh goat cheese, crumbled (room temp)

2 tablespoons toasted pine nuts

Organic arugula, a couple hand full’s

Apricot Vinaigrette:

1/4 cup apricot all natural fruit spread

2 tablespoons balsamic vinegar

1/3 cup extra-virgin olive oil

1 teaspoon fresh thyme

Pinch of Kosher Salt and freshly ground black pepper

Directions

For the lamb:

Combine garlic and rosemary in a large zip lock bag. Smash garlic with the rosemary until the garlic is like a paste. Add the lemon juice and olive oil. Season lamb with salt and pepper on both sides, add to zip lock bag and allow marinate for at least 1 hour.

Grill lamb over a flaming charcoal grill for about 4 minutes on each side for med-rare.

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For the fingerlings:

Melt butter in a medium non-stick pan over medium heat. Add garlic and stir until aromatic. Place potato disks in butter and brown until golden on each side. Sprinkle with salt and parsley when done.

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For the salad & vinaigrette:

Place arugula, goat cheese and pine nuts in a bowl. In a small saucepan over medium heat, dissolve the apricot jam with the balsamic vinegar, Whisk in the oil, add thyme and season.

Pour a little of the warm vinaigrette over the greens in bowl. Toss lightly to coat. Reserve some of the vinaigrette for garnish.

To plate: Place a mound of the salad in the middle of the plate. Prop up 3 of the lamb chops against the salad. Arrange fingerling discs around the lamb. Drizzle plate with remaining vinaigrette. Enjoy!!!

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Comments

angelinaw 10 months ago said:
Wow Luisa!I love each of the components seperately, but together they create a feast for the eyes and palatte! Flagged as beautiful:) Thanks and High-five!

juels 10 months ago said:
Wow, this one looks and sounds like something from the "Iron chef"! I agree with Angelinaw, I love each one of the components! Everything is very well thought out and beautifully presented! Very, very nice, Luisa! Also, that's a pretty impresiive recipe name!

krumkake 10 months ago said:
That is incredible, Luisa - what a great picture of the presentation...you obviously won your Iron Man competition! I love fingerlings - the disk idea is nice...this whole meal goes so well with lamb - will I ever have the time to attempt one of your gorgeous, tasty creations?!?!?

gagagrits 10 months ago said:
Lusa, You have out done your self this time, I am speechless, but will attempt to make this myself. I doubt if mine turns out half as pretty as yours...:)

jimrug1 10 months ago said:
Hey Luisa!! I am trying type without drooling...;-)~ Another great recipe. This is almost the exact marinade I use for grilled lamb. I like the potato idea. Really looks nice on the plate. And that salad?? who could ask for more.

PS >> I would have a lot more fun doing Iron Chef challenges with myself if I had rack of New Zealand lamb sitting around in my fridge.... LOL Come to my fridge, I will give you a real Gordon Ramsey style challenge.... ;-)~~ Thanks for another recipe to add to my box... Jim

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