Grilled Lamb Racks

Grilled Lamb Racks w/ Sauteed Potatoes Courtesy of Chef Dimitri Lilavois Exclusive Chef of Terrasse & Kanel Restaurant at Le Plaza Hotel Follow his Twitter @ChefDimi. Try this recipe and lets us know how it turns out. Enjoy.   Ingredients: Rack of lamb 2 tbs Herbes de Provence 1 cup Red Wine 1 tbs Rosemary 1 […]

grilled lamb racksGrilled Lamb Racks w/ Sauteed Potatoes

Courtesy of Chef Dimitri Lilavois Exclusive Chef of Terrasse & Kanel Restaurant at Le Plaza Hotel

Follow his Twitter @ChefDimi.

Try this recipe and lets us know how it turns out. Enjoy.

 

Ingredients:

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

Procedure

· 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…

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