This Greek-inspired rack of lamb recipe comes from Chef Jim Botsacos of Molyvos in New York City and is a perfect summertime weekend dinner.
Prep: 1 hr
Cook: 30 mins
Yields: 8 servings
Ingredients
For the Vegetable Salad:
¼ cupextra-virgin olive oil
1 yellow bell pepper
1 green bell pepper
1 zucchini, cut into 1/2-inch thick strips
1 ear corn, husk removed
1 small eggplant, sliced 1/2-inch thick
1 small red onion, sliced 1/2-inch thick
8 leaves arugula
2 tbspred wine vinegar
¼ tspsalt
¼ tspground black pepper
For the lamb:
2 American Lamb racks, Frenched
2 tbspextra-virgin olive oil
2 cupsarugula leaves
Charred Tomato Vinaigrette (recipe follows)
Skordalia (recipe follows)
Charred Tomato Vinaigrette
5 plum tomatoes
⅓ cupplus 1 tablespoon extra-virgin olive oil
¼ cupred wine vinegar
1 tablespoon sherry vinegar
1 garlic clove, finely chopped
1 tspgranulated sugar
1 tspground cumin
½ tspsalt
½ tspground black pepper
Skordalia: Makes about 3/4 cup
1 tbspraw almonds
3 large garlic cloves
1 small potato, boiled with skin, chopped (use warm)
¼ tspcoarse sea salt
¼ tspwhite pepper
3 tbspwhite vinegar
3 tbspsparkling water (club soda can be substituted)
Directions
Recipe and image provided by the American Lamb Board
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https://cascadecreeklamb.com/wp-content/uploads/2020/11/Grilled-Rack-of-Lamb-with-Summer-Salad.jpg826550Cascade Creekhttps://cascadecreeklamb.com/wp-content/uploads/2020/10/CascadeCreek_logo.pngCascade Creek2016-06-27 02:42:052016-06-27 02:42:05Grilled Rack of Lamb with Summer Vegetable Salad and Basil and Charred Tomato Vinaigrette