Grilled Rosemary New Zealand Lamb With Fingerling Potatoes Arugula And Warm Goat Cheese Salad With Pine Nuts Apricot Balsamic Vinaigrette
From luisascatering 15 years ago
- 30 minutes to make
- Serves 2
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 to work with in the fridge and pantry :-)
Ingredients
- 1 rack of lamb, slice between racks into single-rib portions (about 8) shopping list
- Wet Rub with Rosemary: shopping list
- 1 Tablespoon fresh rosemary, minced shopping list
- 2 garlic cloves, peeled shopping list
- 1 Tablespoon extra virgin olive oil shopping list
- 1 Tablespoon lemon juice, Freshly -Squeezed shopping list
- kosher salt and fresh ground black pepper to taste shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- For fingerling potatoes: shopping list
- 8 fingerling potatoes, cooked, peeled and cut into 1 inch discs shopping list
- 2 tablespoons unsalted butter shopping list
- 1 clove garlic, crushed shopping list
- 1 teaspoon fresh parsley, minced shopping list
- kosher salt to taste shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- For salad: shopping list
- 1/4 cup fresh goat cheese, crumbled (room temp) shopping list
- 2 tablespoons toasted pine nuts shopping list
- Organic arugula, a couple hand full’s shopping list
- apricot Vinaigrette: shopping list
- 1/4 cup apricot all natural fruit spread shopping list
- 2 tablespoons balsamic vinegar shopping list
- 1/3 cup extra-virgin olive oil shopping list
- 1 teaspoon fresh thyme shopping list
- Pinch of kosher salt and freshly ground black pepper shopping list
How to make it
- 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!!!
The Rating
Reviewed by 5 people-
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!
angelinaw
in St Louis loved it
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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 rec...more
juels
in Clayton loved it
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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...:)
gagagrits
in Irmo loved it
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