The more the merrier in the Orlando Sentinel test kitchen! That’s why we have teamed with the fabulous folks over at Orlando’s WOMX Mix 105.1 to offer the morning show’s Recipe of the Week. Today's recipe is Rack of Lamb With Roasted Garlic Chimichurri.
Roasting a rack of lamb is easy and more foolproof than cooking individual chops -- especially when you like the lamb cooked to medium-rare. Season the lamb simply -- plenty of salt and pepper and some roasted garlic oil. Then crank up the heat to beautifully roast the exterior and maintain a medium-rare center. A few dollops of bright green chimichurri, made from roasted garlic, arugula and cilantro, taste delicious with the rich meat. To complete the plate of chops and potatoes, serve super-skinny green beans. For starters, sip a brut rose sparkling wine.
Every Wednesday, you can find more recipes picked exclusively for Scott McKenzie & the Morning Mix here and at mix1051.com.
Rack of Lamb With Roasted Garlic Chimichurri
Makes 2 servings
1/2 cup extra-virgin olive oil
12 cloves garlic, thinly sliced, about 1/2 cup
2 tablespoons sherry wine vinegar or Champagne vinegar
1 1/2 teaspoons coarse salt
Freshly ground pepper
1 rack of lamb (8 ribs), 1 to 1 1/4 pounds total
1 cup packed baby arugula leaves, plus more for garnish
1/2 cup fresh cilantro leaves and tender stems
1. Put oil and garlic into small saucepan. Simmer over very low heat, swirling the pan occasionally, until the garlic is meltingly tender and a little golden, about 15 minutes. Cool. Puree in blender with vinegar. Season with 1 teaspoon salt and pepper to taste.
2. Put the lamb on a rimmed baking sheet. Season with 1/4 teaspoon salt and pepper to taste. Pour half the garlic mixture over lamb, using a spoon to coat all sides. Let stand, 30 minutes. (Can be refrigerated covered up to 2 days.)
3. For chimichurri, add arugula and cilantro to garlic-oil mixture remaining in blender. Puree until nearly smooth. Season with 1/4 teaspoon salt. Cover; set aside at room temperature, up to 30 minutes. (Chimichurri can be refrigerated up to 1 day; serve at room temperature.)
4. Heat oven to 425F. Turn lamb so the fatty side is up. Roast lamb until a meat thermometer inserted in the thickest part (not the bone) registers 130-135 degrees for medium-rare, 15-18 minutes. Remove to a cutting board, tent with foil and let rest 5 minutes.
5. Cut the lamb between the ribs into single or double chop portions. Arrange on warm serving plates. Spoon small dollops of the chimichurri on the plate surrounding the lamb. Garnish with a small tuft of arugula.
Recipe note: There will be extra chimichurri; it is delicious on roasted potatoes or cooked spaghetti squash.
Makes: 2 to 3 servings
1 pound small (golf-ball-size) assorted potatoes, such as red, white, yellow and purple
2 tablespoons vegetable oil
White truffle salt, optional
Black truffle oil, optional
1. Put potatoes into a microwave-safe bowl; cover with water. Cover the dish with the lid (or microwave-safe plastic wrap vented at one corner). Microwave on high until potatoes are nearly fork-tender, usually 8-10 minutes. Drain off water; let cool slightly.
2. Shortly before serving, cut potatoes in half. Heat vegetable oil in large nonstick skillet over medium heat. Add potatoes in single layer, cut side down. Cook, shaking pan occasionally, until nicely crisped, 2-3 minutes. Turn; sprinkle with truffle salt; let crisp 1-2 minutes. Remove from heat. Drizzle sparingly with the truffle oil; serve.
Recipe note: A gift of white truffle salt and black truffle oil inspired these pan-roasted potatoes. These two indulgent condiments add great flavor to simple potatoes. Coarse salt and flavorful olive oil can be substituted. Try the small mesh bags of colorful potatoes sold in the produce section. Fingerling potatoes would also be great here.Copyright © 2015, CT Now