Grilled Rack of Lamb with Frisée, Fingerling Potatoes, Figs, Shaved Parmesan and Thyme Vinaigrette
Recipe By :
Serving Size : 4 Preparation Time :0:45
Categories :
Amount Measure Ingredient -- Preparation Method
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3/4 pounds fingerling potatoes -- small, washed, patted dry
1 tablespoon olive oil
salt and pepper to taste
10 black mission figs
1 cup aged balsamic vinegar
1 sprig thyme
2 American Lamb racks -- frenched, trimmed of all excess fat, cut into double chops, for a total of 8 chops
2 small heads friséé -- washed and trimmed (if frisée is not in season, substitute red leaf lettuce)
parmesan cheese shavings
Champagne Vinaigrette
1 tablespoon champagne vinegar
3 tablespoons extra virgin olive oil
1/2 teaspoon thyme -- finely chopped
salt and pepper to taste
Toss the potatoes in a bowl with the olive oil. Season with salt and pepper to taste. Place in a single layer on a sheet pan. Roast the potatoes in the oven at 375 degrees F until tender, approximately 20 to 25 minutes, (test with a fork for doneness). Keep warm. Trim off the tops of the figs and split in half lengthwise. Set aside.
In a sauce pan, simmer the balsamic vinegar and the thyme spring over medium heat until the vinegar reduces to about 2 ounces or reaches a syrup consistency (about 20 to 25 minutes), taking care not to scorch. Strain and put aside.
Season the lamb with salt and pepper. Grill until the internal temperature reaches 145 degrees F, approximately 5-7 minutes per side. Let meat rest for 7 minutes.
To make the vinaigrette: Place the champagne vinegar in a bowl, slowly whisk in the olive oil, add the chopped thyme, season with salt and pepper to taste.
To serve: Place a bunch of the frisée in the center of each plate. Place about 3 potatoes and 5 fig halves in and around the frisée. Place 2 double lamb chops crossed on top in the center of plate. Drizzle a teaspoon of the champagne vinaigrette in and around the mixture. With a vegetable peeler, shave several pieces of the parmesan cheese on top. Drizzle with a teaspoon or two of the balsamic reduction.
Source:
"Chef 2 Chef"
Start to Finish Time:
"1:00"
T(Cook Time):
"0:15"
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Per Serving (excluding unknown items): 123 Calories; 14g Fat (97.1% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Fat.
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