Grilled Rack Of Lamb With Mint Sauce And Crispy Baby Yukon Gold Potatoes
From luisascatering 16 years ago
- 30 minutes to make
- Serves 2
There is no better dinner on the first day of Spring! My plated photo will be posted later tonight, after we are done eating :-)
Ingredients
- For Lamb: shopping list
- 1 rack of lamb, about 8 ribs shopping list
- kosher salt and fresh ground black pepper, to taste shopping list
- 1 clove garlic, crushed into a paste shopping list
- 1/2 cup olive oil shopping list
- 1/4 cup red wine vinegar shopping list
- 2 teaspoons Dijon mustard shopping list
- 2 tablespoon fresh rosemary, minced shopping list
- 1 bay leaf, crushed shopping list
- For potatoes: shopping list
- Baby yukon gold potatoes (enough for 2) shopping list
- 3 fresh sage leaves, roughly chopped shopping list
- 1-1/2 teaspoons roughly chopped fresh rosemary shopping list
- 2 tablespoons clarified butter shopping list
- kosher salt and fresh ground black pepper, to taste shopping list
- For sauce: shopping list
- 1/3 cup chicken stock, homemade shopping list
- 1/4 cup chopped green onions with tops shopping list
- 2 tablespoons aged balsamic vinegar shopping list
- 2 tablespoons fresh mint, chopped shopping list
- 1 tablespoon olive oil shopping list
- 1 tablespoon unsalted butter shopping list
- kosher salt & black pepper, to taste shopping list
How to make it
- Marinating the lamb:
- Put all the marinade ingredients in a large zip lock bag. Sprinkle chops with salt and pepper and add to marinade. Marinate for a few hours or overnight.
- Potatoes:
- Bring a pot of water to a boil, add salt to taste and the potatoes, and cook until they are just barely done, about 15 minutes. Pour them into a strainer, rinse them quickly in cool water, gently peel off skin and set them on a plate to dry.
- Heat the oil and butter in a wide skillet (preferably cast iron). When it is hot, lower the heat to medium and add the potatoes. Let them sit for several minutes until they begin to form a crust on the bottom; then begin shaking the pan every few minutes so that the potatoes will turn and color on all sides. When they are nicely browned, add the sage, the rosemary, and the pepper.
- Grilling the Lamb:
- Dry it off with some paper towels and season with salt and pepper. Place the rack on a hot, preheated grill for about 2 minutes per side to sear the surface. Once you have done that reduce the heat or move the rack to a cooler part of the grill to allow it to roast for about 10 to 15 minutes per side. You need a meat thermometer to test the internal temperature as you go. You definitely do not want to over cook this dish. Lamb reached rare at about 120 degrees F. and medium about 150 degrees F. Allow for the rack to gain a couple of degrees after you remove it from the grill. Allow about 10 to 20 minutes resting time before you carve it up.
- Sauce:
- Meanwhile, in a sauce pan combine olive oil and butter over a medium high heat. Add green onions and sauté for about 2 minutes. Add chicken stock and vinegar. Simmer uncovered for another 2 minutes or until it starts to reduce and thicken. Stir in 1 tablespoon of mint.
- Slice rack of lamb into chops and place chops on serving platter with potatoes. Pour sauce over top. Garnish with remaining mint.
The Rating
Reviewed by 5 people-
Looks fantastic!!
pleclare
in Framingham loved it
-
Sounds fantastic too!
pleclare
in Framingham loved it
-
Wow, love the sauce here! I'll take a plate of that! Looks awesome!
juels
in Clayton loved it
Reviews & Comments 5
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "