A culmination of some of my favorite ingredients from the Eastern Mediterranean. Zatar crusted rack of lamb with 25 year balsamic, Dill, cucumber and Marscapone puree with lemon drop roasted potatoes. Roasted local pumpkin , wilted rapini , dried currents , toasted
pine nut salad with Grand cru Olive oil and pomegranate molasses.
Feeds 4-6 people
2 full lamb racks
1/2 cup Zatar
2.5 cups Olive oil
1 tsp lemmon zest
5 lemons juiced
2 tbl spoons dried oregano
8-10 Yokon gold or White potatoes
1/4 cup minced garlic
25 year Balsamic
3 cups arugula
3 cups cubed local pumpkin
1/4 cup toasted pine nuts
1/4 cup pomegranate molasses
1/4 cup Grand Cru olive oil
1/4 cup dried currents
2 bunches rapini
1/2 cups toasted pine nuts
1 cup shredded Vacha Rosa Parmesan
1 cup of chicken stock
1.5 cups Marscapone cheese
1 cup peeled chopped cucumber
3 sprigs fresh dill
1/4 cup chopped fresh mint
Bunch chopped flat leaf parsley
Salt and pepper
Lemon Drop Potatoes:
Peel your potatoes, cut into 3rds and rinse thoroughly, Place in a large bowl and toss with, lemon juice, zest, chicken stock, 1/2 the minced garlic, oregano, 1/2 cup of shredded parmesan, chicken stock, salt and pepper to taste. Can cook these right away, or can store in the fridge over night.
Place into a casserole dish and Roast at 380 for about 20 minutes and then turn and repeat.
Toss Marscapon, Cucumbers, Dill, remaining Olive oil, lemon juice, minced garlic and remaining Parmesan into a food processor or use a stick blender, blend on high for about 1 minute, salt and pepper to taste. Cover and set in fridge.
Toss pumpkin in oil, salt and pepper and roast for about 20 minutes at 350 or until tender, Let cool and place in fridge. Roughly chop Rapini and steam for about 3 minutes, transfer to ice water bath to preserve culor, set aside. Toast pine nuts and set aside, In a glass or stainless bowl toss the rapini, roasted pumpkin, currents with the Grad Cru Olive oil. Set aside.
Rack of Lamb:
Our butcher shop at Camana Bay has excellent lamb, I prefer the lamb with the fat cap on, but you can also used frenched lamb with the fat cap removed, but I would not recommend this. Fat is flavour. Let the Lamb racks come to room temp, rub them with olive oil and set aside.
Take your Zatar mixture, and add salt and pepper to taste. Coat your lamb rack thoroughly in the mixture, patting them to ensure it sticks. Heat an oven safe pan to just over medium, add grape seed or canola oil and sear your lamb fat cap down until golden brown turn the racks over and
place in the oven at same temp as potatoes which should be almost done.
Cook lamb for about 5-7 minutes at 380, remove from oven and let rest in the pan for at least another 5 minutes. Do not cover. This should give you med rare depending on the size of the racks.
It’s all about family style here. Cut your lamb rack into 2 bone chops and let rest for another 2 minutes. While the lamb is resting, take your Mascarpone puree and smear down the center of a plater or large plate, place your Lemon Drop Potatoes on top, and garnish generously with the chopped parsley. Pour a generous amount of the 25 year balsamic onto another platter, Place your chops on the plate laying flat on the balsamic.
Place your salad onto another platter and drizzle the Pomegranate Molasses over the salad.