Courtesy of Chef Dimitri Lilavois Exclusive Chef of Terrasse & Kanel Restaurant at Le Plaza Hotel
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Try this recipe and lets us know how it turns out. Enjoy.
Rack of lamb
2 tbs Herbes de Provence
1 cup Red Wine
1 tbs Rosemary
1 tbs Sage
½ cup of olive oil
Salt/coarse black pepper to taste
2 large potatoes
3 cloves of garlic, finely minced
3 tbs of butter
Sprig of parsley, finely chopped
· Separate the rack of lamb into individual chops. Set aside in a bowl.
· Mix redwine, herbes de provence, rosemary, sage and olive oil together. This will be your marinade. Add salt and pepper to taste
· Pour the mixture onto the lamb chops. Mix to get an even coat.
· Cover the bowl with plastic wrap and set aside in the fridge for 20 mins.
· Peel the potatoes and cut them into medium dice.
· On the stove, get a pot of boiling water going. Add salt to taste.
· Once the water has boiled, add potatoes and cook until tender.
· Drain the potatoes and set aside in a bowl.
· In medium size pan, melt the butter and your potatoes, garlic and sautée until they are cooked all the way through. Add parsley towards the end and mix.
· Meanwhile, prep your grill and get it nice and hot. Don’t forget to grease your grill with vegetable oil (higher smoking point).
· Remove the lamb chop bowl from the fridge.
· Place your chops on the grill and cook each side evenly, until you reach your desired temperature (tenderness) and serve with a fresh salad or sautéed potatoes.
*They are better served medium to medium-well. The longer you cook the chops, the harder the meat will become.
*Lamb goes great with potatoes, jasmine rice, Greek yogurt, mint, etc…