Rack of Lamb Provencal with Salsa Verde

 

Rack of Lamb Provencal with Salsa Verde

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

8 Servings

Rack of Lamb Provencal with Salsa Verde

Rack of Lamb

Ingredients

    Rack of Lamb
  • • 2 rack of lamb (2 chops per person for a tasting party, 4 chops per person for a regular main course)
  • • ½ cup fresh herbs (Italian parsley or mint or a combination of both)
  • • 1 clove garlic
  • • Zest of one lemon
  • • Kosher salt and fresh ground pepper
  • • 6 ½-inch slices crusty baguette
  • • 4 tablespoons Dijon mustard
    Salsa Verde
  • • 1 large shallot, minced (½ cup)
  • • ¼ cup plus 2 tablespoons extra virgin olive oil
  • • 2 cups tightly pressed fresh herbs (Italian parsley, mint, chives, green onion, fresh oregano, etc. Any one or any combination)
  • • 2 tablespoons Dijon Mustard
  • • Salt and pepper to taste

Instructions

    HERB/CRUMB CRUST
  1. • In the bowl of a food processor fitted with a metal blade, place the herbs, garlic, salt, pepper, and lemon zest. Process until nicely ground.
  2. • Break bread into small chunks and add. Process until the crumb is the consistency of rice and the herb mixture is nicely incorporated.
  3. • Set aside.
    Rack of Lamb
  1. Place a cast iron skillet on your gas grill, close the lid and preheat it to get it as hot as you can. Target 400 to 600°.
  2. Preheat your broiler back in the kitchen to high.
  3. Trim the excess fat off of the rack of lamb and wrap the bone ends in aluminum foil to protect them from the high heat on the grill.
  4. Liberally sprinkle the lamb with salt and pepper.
  5. Place an external read thermometer into the center of the lamb.
  6. Place the lamb meat-side down on the preheated cast iron skillet on the grill.
  7. Close the lid and cook for 2 to 4 minutes until you get a good sear on the hero side (the one you want to look the best) of the lamb.
  8. Flip the lamb to bone-side down, close the lid and cook until the instant read thermometer reads 120°.
  9. I also test doneness by touch. Uncooked meat is really soft. Overcooked meat is hard. I keep touching as it cooks. As the meat starts to firm up, you are moving from rare to medium. The key is practice, practice, practice.
  10. Pull the lamb out and test the middle of one rack with a knife to make sure it is between rare and medium rare. If it needs a little more, put it back. But be careful not to overcook. Rare is better because you can always cook it a little longer.
  11. Take the racks off the grill, transfer them to a baking sheet and spread the Dijon mustard all over the lamb meat. Press on the herb mixture, shaking off any excess.
  12. Place the herb-crusted lamb under the broiler and cook for a few minutes until the crust is golden brown.
  13. Take the lamb out of the oven and let it rest for 10 minutes.
    Salsa Verde
  1. In a sauté pan, sauté shallot under low heat in 2 tablespoons of olive oil until shallot is translucent. Let cool in the pan for 5 to 10 minutes.
  2. Into a food processor fitted with a steel blade, put shallot, herbs, mustard, remaining olive oil, salt and pepper.
  3. Pulse to incorporate then set aside.

Someone once asked me, “Of the dishes you make, which is your favorite?” Here it is. There is something about a rack of lamb that is just special. With this said, lamb is a polarizing flavor. Some people like it and some don’t. My friend, Lucien, and I once had a dinner party for 20 people. Of the twenty, there were at least five who fell into the category of those that don’t like lamb. Lucien made a rack of lamb that night that had the “haters” fighting over the last few chops. I still have this vision of the group politely positioning themselves around the buffet, trying to get another chop. Priceless! Done right, there is nothing quite as good and elegant as a rack of lamb. Not done right, this meat can bring the haters out. My experience has been that getting it right is predicated on two things: • Cooking the lamb under very high heat, and • Cooking it to a perfect medium rare. The following recipe is a little different from traditional versions, but the results are fantastic.

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