Grilled Rosemary New Zealand Lamb With Fingerling ... |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
I usually always make lamb with salsa verde but this time I wanted something different. I also wanted to present the fingerlings another way so I peeled them and cut them into disks. I love having my own little Iron Chef challenges, using what I have to work with in the fridge and pantry :-) Ingredients:
1 rack of lamb, slice between racks into single-rib portions (about 8) |
wet rub with rosemary |
1 tablespoon fresh rosemary, minced |
2 garlic cloves, peeled |
1 tablespoon extra virgin olive oil |
1 tablespoon lemon juice, freshly -squeezed |
kosher salt and fresh ground black pepper to taste |
for fingerling potatoes |
8 fingerling potatoes, cooked, peeled and cut into 1 inch discs |
2 tablespoons unsalted butter |
1 clove garlic, crushed |
1 teaspoon fresh parsley, minced |
kosher salt to taste |
for salad |
1/4 cup fresh goat cheese, crumbled (room temp) |
2 tablespoons toasted pine nuts |
organic arugula, a couple hand full’s |
apricot vinaigrette |
1/4 cup apricot all natural fruit spread |
2 tablespoons balsamic vinegar |
1/3 cup extra-virgin olive oil |
1 teaspoon fresh thyme |
pinch of kosher salt and freshly ground black pepper |
Directions:
1. For the lamb:
2. Combine garlic and rosemary in a large zip lock bag. Smash garlic with the rosemary until the garlic is like a paste. Add the lemon juice and olive oil. Season lamb with salt and pepper on both sides, add to zip lock bag and allow marinate for at least 1 hour.
3. Grill lamb over a flaming charcoal grill for about 4 minutes on each side for med-rare.
4. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
5. For the fingerlings:
6. Melt butter in a medium non-stick pan over medium heat. Add garlic and stir until aromatic. Place potato disks in butter and brown until golden on each side. Sprinkle with salt and parsley when done.
7. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
8. For the salad & vinaigrette:
9. Place arugula, goat cheese and pine nuts in a bowl. In a small saucepan over medium heat, dissolve the apricot jam with the balsamic vinegar, Whisk in the oil, add thyme and season.
10. Pour a little of the warm vinaigrette over the greens in bowl. Toss lightly to coat. Reserve some of the vinaigrette for garnish.
11. To plate: Place a mound of the salad in the middle of the plate. Prop up 3 of the lamb chops against the salad. Arrange fingerling discs around the lamb. Drizzle plate with remaining vinaigrette. Enjoy!!!
|
|