Here is a very delicious rack of lamb recipe, grilled with a sweet and sour vinaigrette of black mission figs and balsamic vinegar. Rosemary mashed Yukon potatoes make a nice complementary side.
This lamb recipe was created by James Beard Award-winning Chef Lachlan MacKinnon-Patterson of Frasca Food & Wine (Boulder, CO).
Prep Time: 30 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 2 hours
Yield: 4 to 6 servings.
Ingredients:
Lamb
- 2 racks American Lamb, frenched (about 2 pounds)
- 3 tablespoons vegetable oil
- Salt and pepper, to taste
Fig Vinaigrette
- 1/2 cup chopped dried California black mission figs
- 1 cup very hot water
- 1 teaspoon balsamic vinegar
- 1 pinch kosher salt
- 2 turns cracked pepper
- 1/4 cup olive oil
Herbed Yukon Gold Mashers
- 1-1/2 pounds Colorado Yukon Gold potatoes
- 1 cup heavy cream
- 1/2 cup butter, cubed
- Salt and pepper, to taste
- 1/4 cup chopped rosemary
- 1 teaspoon chopped chives
Preparation:
Lamb
Cut lamb to create smaller racks of 2 ribs each. Rub with vegetable oil and season with salt and pepper. Place on the hottest part of the grill for approximately 6 minutes per side, searing to retain natural juices. Once seared, move lamb to a medium/low part of the grill for another 3 to 5 minutes or until a meat reaches 145°F for medium-rare.
Fig Vinaigrette
Rehydrate figs in hot water until soft, about 15 minutes. Pulse figs with water in food processor until incorporated but still a little chunky. Add vinegar, salt and pepper. Remove mixture to a bowl; add oil and mix lightly with a spoon. Keep warm or at room temperature while grilling lamb.
Herbed Yukon Gold Mashers
Place whole potatoes in large pot of cold water and slowly bring to a simmer. Cook until potatoes are fork-tender, approximately 60 to 90 minutes depending on potato size. Meanwhile, warm the cream (do not boil). When potatoes are done, peel and mash with a fork, slowly adding the warmed cream. Add butter, using a heavy duty kitchen spoon or whisk. Season to taste with salt and pepper. Finish with chopped rosemary and chives. Keep warm in oven until lamb is ready.
