Herb Crusted Rack of Lamb Recipe

4 Servings

Ingredients

• 2 Racks of Lamb

• 1 cup finely chopped parsley

• 1 onion, chopped

• 1 teaspoon dill weed, dried

• ¼ cup dry bread crumbs

• ½ teaspoon dried oregano

• 1 teaspoon salt

• 1/8 teaspoon ground pepper

Preheat oven to 425°F.

Combine all ingredients, except lamb. Mix well.

Remove excess fat from rack and pat mixture on outside of racks.

Place in shallow roasting pan on a rack and roast for 30 minutes for medium rare.

Grilled Colorado Lamb Rack Lollipops with Twice-Baked Colorado Russet Potatoes

4-6 Servings

Ingredients

• 1 cup plain yogurt
• 1/4 cup fresh mint, chopped

• 2 Superior Farms Racks, trimmed of excess fat, frenched
• 3 Tbsp vegetable oil
• 1 Tbsp rosemary, minced

• 4-6 large Colorado Russet baking potatoes (10-12 oz each)
• 1/4 cup butter, softened
• 1 Tbsp chives, minced
• 1 cup asparagus, steamed and chopped

• 12 fresh California figs, quartered lengthwise
• 1 Tbsp lemon juice
• 1 Tbsp parsley, chopped
• 2 Tbsp olive oil
• Kosher salt and fresh ground pepper to taste

For Lamb:

Combine yogurt and mint in a small mixing bowl, cover tightly with plastic wrap, and allow to infuse for at least one hour in the refrigerator.  

Cut the rack into chops with one bone per chop.  Place each chop between two sheets of plastic wrap.  Using the heel of your hand or a wooden mallet, gently pound each chop until it is approximately doubled in size.  Rub the rib chops with oil and rosemary, season with salt and cracked pepper and cover. Loosely cover the bones with aluminum foil to prevent them from scorching.  Allow lamb to set covered at room temperature approximately 30 minutes prior to grilling. 

For Potatoes:

Pierce tops of potatoes several times.  Roast in a 400-degree oven until center is tender when pierced with a fork, approximately 70 �?90 minutes.  Remove from oven and cool ten minutes for ease of handling.   

Cut a thin slice from the top of the potato and with a small spoon; scrape the center into a large mixing bowl, being careful to not tear the “bowl�?of the potato.  Combine the potato flesh, butter, chives, salt and pepper to taste until incorporated.  Gently fold in the chopped asparagus.  Refill each of the potato shells with this mixture and wrap each one in aluminum foil. 

For Figs:

Combine the lemon juice, olive oil and parsley.  Dress the figs with the dressing and refrigerate, covered.   

Preparation:

Prepare the grill.  Place potatoes on a hot area of the rack, away from direct flame, approximately 5 minutes before grilling the lamb.   

Place rib chops on direct medium heat and grill to perfection, about two minutes per side.  Remove foil. 

To Serve:

Remove potatoes from foil and “fluff�?with a gentle squeeze.  Serve two rib chops with a scoop of yogurt dipping sauce and garnish each plate with figs. 

• Lamb (20 ounces)
• Salt and pepper
• Pine nuts (handful)
• Walnuts (handful)
• Extra virgin olive oil
• Fresh basil leaves (2 handfuls)
• Oregano (dry)
• Fresh mint leaves (2 handfuls)
• 1 tablespoon thyme (dry)
• Cabernet Sauvignon wine
• 3 tablespoons of lime juce

Lamb
Prepare a surgical wrap of strings around the rack of lamb making sure each part of the lamb is tightly and firmly wrapped. Add about a cup of olive oil onto the lamb and set into the oven for 1 hour. Remove the lamb and let it set for 15 minutes. Cut the meat according to each bone (1 bone = 1 serving).

Sauce
In a mini mixing machine or blender, add two handfuls of basil leaves and mint leaves along with 3 tablespoons of lime juice. Then add 2 handfuls of pine nuts and 1 handful of walnuts to the mixture. Mix the whole thing together. While the machine is running slowly add about 2 cups of extra virgin olive oil and about 1 cup of wine at the same time. Add a small amount of salt and pepper and 1 tablespoon of thyme. If you prefer the pesto to be a tad thicker you can lessen the amount of olive oil you add into the mixing machine.

Add sauce to the bottom of the plate before setting lamb cutlet on top. Sprinkle the oregano over the lamb. Enjoy! Serves 6.