grilled rack of lamb with summer salad
grilled rack of lamb with summer salad
grilled rack of lamb with summer salad

Grilled Rack of Lamb with Summer Vegetable Salad and Basil and Charred Tomato Vinaigrette

    

June 27, 2016

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 hrs
  • Cook: 30 mins
  • Yields: 8 servings

Ingredients

For the Vegetable Salad:

¼ cup extra-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 tbsp red wine vinegar

¼ tsp salt

¼ tsp ground black pepper

For the lamb:

2 American Lamb racks, Frenched

2 tbsp extra-virgin olive oil

2 cups arugula leaves

Charred Tomato Vinaigrette (recipe follows)

Skordalia (recipe follows)

Charred Tomato Vinaigrette

5 plum tomatoes

⅓ cup plus 1 tablespoon extra-virgin olive oil

¼ cup red wine vinegar

1 tablespoon sherry vinegar

1 garlic clove, finely chopped

1 tsp granulated sugar

1 tsp ground cumin

½ tsp salt

½ tsp ground black pepper

Skordalia: Makes about 3/4 cup

1 tbsp raw almonds

3 large garlic cloves

1 small potato, boiled with skin, chopped (use warm)

¼ tsp coarse sea salt

¼ tsp white pepper

3 tbsp white vinegar

3 tbsp sparkling water (club soda can be substituted)

Directions

Recipe and image provided by the American Lamb Board

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