Roasted Rack of Lamb with Grapes
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Credit: Eric Masson, Chef, The Brentwood, White River, N.C.
The National Culinary Review, April 2012
4 T. olive oil, divided, + more, as needed
3 garlic cloves, divided
Salt and pepper, as needed
1 lb. fingerling potatoes, scrubbed, large ones cut in half
2 shallots, finely chopped
½ cup red wine
1 cup beef stock
3 T. butter
2 lamb racks (7-8 ribs, 14-18 oz. each)
1 T. finely chopped fresh rosemary
1 cup red seedless California grapes, halved
4 cups fresh baby spinach, washed, dried
1. Heat oven to 450ºF. Grease baking dish with olive oil. In large bowl, toss together 2 finely minced garlic cloves, 3 T. olive oil, salt and pepper, and fingerling potatoes. Put potatoes in greased pan; bake for 25-30 minutes.
2. Cook shallots in red wine until reduced to ¼ of original amount. Add beef stock; reduce by ½. Strain sauce; add salt and pepper. Stir in butter. Set aside.
3. Rub lamb racks with salt, pepper and rosemary. Sear racks on grill or in hot skillet for 3-4 minutes on each side. Finish cooking to desired temperature in hot oven for 8-15 minutes.
4. Saute grapes in 1 T. hot olive oil for a few seconds. Add 1 minced garlic clove and spinach; cook for 2-3 minutes. Set aside.
5. Let racks rest for 5-7 minutes, loosely covered. Carve between ribs.
6. Plate lamb with stacked-up fingerling potatoes, sauteed spinach and grapes. Spoon sauce over; serve.
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