Recipe

Grilled Rack Of Lamb With Mint Sauce And Crispy Baby Yukon Gold Potatoes Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 7 months, 3 weeks ago There is no better dinner on the first day of Spring! My plated photo will be posted later tonight, after we are done eating :-) Prep:20m Cook:30m Servings:2	Luisascater
	rack lamb spring mint grilled potatoes

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Ingredients

For Lamb:

1 rack of lamb, about 8 ribs

Kosher salt and fresh ground black pepper, to taste

1 clove garlic, crushed into a paste

1/2 cup olive oil

1/4 cup red wine vinegar

2 teaspoons Dijon mustard

2 tablespoon fresh rosemary, minced

1 bay leaf, crushed

For potatoes:

Baby yukon gold potatoes (enough for 2)

3 fresh sage leaves, roughly chopped

1-1/2 teaspoons roughly chopped fresh rosemary

2 tablespoons clarified butter

Kosher salt and fresh ground black pepper, to taste

For sauce:

1/3 cup chicken stock, homemade

1/4 cup chopped green onions with tops

2 tablespoons aged balsamic vinegar

2 tablespoons fresh mint, chopped

1 tablespoon olive oil

1 tablespoon unsalted butter

Kosher salt & black pepper, to taste

Directions

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.

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Comments

pleclare 7 months, 3 weeks ago said:
Looks fantastic!!

pleclare 7 months, 3 weeks ago said:
Sounds fantastic too!

juels 7 months, 3 weeks ago said:
Wow, love the sauce here! I'll take a plate of that! Looks awesome!

pat2me 7 months, 3 weeks ago said:
I was just thinking of doing some lamb on the grill....one of my favorites.

High 5!

jimrug1 7 months, 3 weeks ago said:
That rack in your pic is good enough for me.. What is everyone else going to eat. This just sounds right up my alley... Thanks so much for the recip.... High 5 for sure...

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