Lamb Racks w/ Sauteed Grapes & Almonds
Makes 4 Servings
The milder flavor of lamb pairs perfectly with the fruity, nutty flavor of this sautéed grape & almond side. This is a remarkably elegant dish that is surprisingly easy to prepare.
INGREDIENTS
- 2 Lamb Racks
- 2 sprigs of Fresh Rosemary
- 2 cloves of Garlic, unpeeled
- ¼ cup Blanched Slivered Almonds
- 1 cup Green Grapes, quartered & seeded
- 1 cup Red Grapes, quartered & seeded
- ½ tsp chopped Fresh Rosemary
- 1 tbsp Extra Virgin Olive Oil
- ½ cup of Red Wine
DIRECTIONS
1
Preheat your oven to 350 degrees.
2
Cut the fat cap and any surface silverskin from the racks.
3
Optional: Further French the bones all the way down to the loin to make “spider racks” (how to cut lamb spider racks).
4
Optional: Tie rings of butcher’s twine along the length of the loin between each bone, pulling them tight to compact the meat and form it into a rounder shape.
Doing this will slightly increase your cooking time.
5
Wrap the bones in a sheet of foil. Season the meat with salt and pepper on both sides.
6
Get an oiled oven-safe pan hot over high heat. Sear the meat on both sides to develop a crust.
7
Add the rosemary sprigs and garlic to the pan, then move it to the oven to roast until the lamb is cooked to your liking.
8
When the lamb is cooked, remove it from the oven and let it rest on a clean plate, loosely covered with a sheet of foil.
9
Oil a separate frying pan & get it hot over high heat. Add the almonds, grapes and fresh rosemary. Cook until the almonds are toasted and the grapes soften.
10
Add the red wine & simmer to reduce. Remove the pan from the heat and drizzle in the extra virgin olive oil.
11
Cut the twine off the lamb rack, remove the foil covering the bones, and slice the meat into two-rib chops. Serve atop the grape & almond mixture.