Grilled Rack of Lamb, Summer Salad, Charred Tomato and Basil Vinaigrette

Grilled Rack of Lamb, Summer Salad, Charred Tomato and Basil Vinaigrette

   YIELD: 12 SERVINGS    

Ingredients for Skordalia (Yield: 3/4 cup):

Almonds 1 tablespoon
Garlic 3 large cloves
Potato, boiled with skin, chopped (use warm) 1 small
Coarse salt 1/4 teaspoon
White pepper 1/4 teaspoon
White vinegar 3 tablespoons
Sparkling water 3 tablespoons

Ingredients for Vegetable Salad:

Extra virgin olive oil 1/2
cup
Yellow bell pepper 2
Green bell pepper 2
Zucchini, cut into 1/2
-inch thick strips 2
Corn ears, husk removed 2
Eggplant, sliced 1/2
-inch thick 2 small
Red onions, sliced 1/2
-inch thick 2 small
Arugula leaves 1 cup
Red wine vinegar 1/4
cup
Chopped fresh basil leaves 1/4 cup
Salt 1/2
teaspoon
Ground black pepper 1/2
teaspoon

Ingredients for Charred Tomato Vinaigrette (Yield 2 cups):

Plum tomatoes 7
Extra virgin olive oil 1/2 cup
Red wine vinegar 1/3 cup
Sherry vinegar 1-1/2 tablespoons
Garlic, minced 2 cloves
Granulated sugar 1-1/2 teaspoons
Ground cumin 1-1/2 teaspoons
Salt 3/4 teaspoon
Ground black pepper 3/4 teaspoon

Ingredients for Rack of Lamb Salad:

Cedar Springs or Shepherd’s Pride racks, frenched 3
Olive oil 3 tablespoons
Salt and pepper to taste
Arugula leaves 3 cups

Directions

1. For Skordalia: In food processor, grind almonds until very fine. Add garlic, potato, salt, pepper and process until smooth. Add vinegar and sparkling water and process until consistency of creamy mashed potatoes. Can be prepared day ahead. Bring to room temperature the day of use.

 

2. For Vegetable Salad: Brush vegetables with oil. Grill peppers, zucchini, corn, eggplant and onion. Turn, grilling both sides. Peel and seed peppers, cut into 1-inch pieces. Cut other vegetables into 2-inch pieces. Cut corn off cob. Place all grilled vegetables and arugula in bowl. Combine vinegar, 1/4 cup oil, basil, salt and pepper. Pour over vegetables and gently toss.

 

3. For Charred Tomato Vinaigrette: Toss tomatoes with 1 tablespoon oil. Grill tomatoes. Cool, peel, remove seeds and finely chop, drain. In medium bowl, combine tomatoes, vinegars, garlic, sugar, cumin, salt and pepper. Whisk in oil until well blended.

 

4. For Rack of Lamb Salad: Brush racks with oil, season with salt and pepper. Grill racks meat-side down about 6 minutes per side. Turn and grill to desired degree of doneness. Use meat thermometer to test lamb, 145°F for medium-rare, 160°F for medium, or 170°F for well. Cover and let stand 10 minutes. Cut each rack between bones into chops.

 

5. To Assemble: In the center of 12 plates, place a portion of vegetable salad. Place 1 chop on top so that bone is facing 2 o’clock. Put a heaping spoonful of Skordalia on chop and lean a second chop against the first so that it is facing 5’oclock. Generously drizzle plate with tomato vinaigrette and top with arugula leaves.

Recipe and image provided by American Lamb Board

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