A beautiful Spring Meal:
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Rack of Lamb with Smoked Tomato & Mint Couscous and Braised Green Garlic
Serves 4
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For the lamb:
1 rack of all natural-lamb, trimmed of all but a little layer of fat
1 t. salt
fresh cracked black pepper
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2 cloves of garlic, chopped
2 t. chopped fresh rosemary
2 t. chopped fresh oregano
1 T. extra virgin olive oil
zest of 1 lemon
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For the couscous:
2 cups couscous
2 cups chicken broth
4 T. extra virgin olive oil
8 Windrose Farms Smoked Tomatoes
1 cup boiling water
8 T. chopped fresh mint
juice of 2 lemons
4 T. chopped roasted almonds
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For the braised Green Garlic:
20 pieces of green garlic, pale green and white parts only, trimmed of roots
1 cup chicken broth
1 t. salt
1 T. extra virgin olive oil
1 T. melted butter
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Start the garlic: Preheat your oven to 350 degrees. In a shallow baking dish line up your trimmed green garlic. Pour the chicken broth, melted butter and extra virgin olive oil over the garlic and sprinkle with salt. Tightly wrap foil around the dish and place in the middle of your preheated oven. Cook for 1 hour and 10 minutes until the garlic is soft.
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Make the herb paste for your lamb. Mix the chopped garlic, rosemary, oregano, lemon zest and olive oil together, set aside. While the green garlic cooks, season your rack of lamb with salt and pepper. Preheat a high-sided cast iron skillet and sear the lamb on all sides until well browned, about 5 minutes on each side. Remove from heat and spread the herb paste over the top of your rack of lamb. Roast at 350 degrees for 10-15 minutes until the meat registers 120F on a meat thermometer. Remove the rack to a cutting board and let rest for 10 minutes.
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While the meat rests, make the couscous: Pour the boiling water over the smoked tomatoes and let stand for 5 minutes, or until the tomatoes are soft. Remove the tomatoes, reserve the soaking liquid. Chop the tomatoes. Bring the chicken broth, reserved tomato liquid, chopped tomatoes, and olive oil to a boil. Turn off the heat, add the couscous, stir and cover for 7 to 10 minutes. Fluff with a fork and add the lemon juice, fresh mint, and chopped almonds. Taste for seasoning and add salt to taste.
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Carve the rack into chops and serve immediately with the braised green garlic and couscous.
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Rack of Lamb with Smoked Tomato & Mint Couscous and Braised Green Garlic
Serves 4
recipe by Rachael Sheridan
photos by Amy Sheridan
.
For the lamb:
1 rack of all natural-lamb, trimmed of all but a little layer of fat
1 t. salt
.
2 cloves of garlic, chopped
2 t. chopped fresh rosemary
2 t. chopped fresh oregano
zest of 1 lemon
.
For the couscous:
2 cups couscous
2 cups chicken broth
1 cup boiling water
8 T. chopped fresh mint
juice of 2 lemons
4 T. chopped roasted almonds
.
For the braised Green Garlic:
20 pieces of green garlic, pale green and white parts only, trimmed of roots
1 cup chicken broth
1 t. salt
1 T. melted butter
.
Start the garlic: Preheat your oven to 350 degrees. In a shallow baking dish line up your trimmed green garlic. Pour the chicken broth, melted butter and extra virgin olive oil over the garlic and sprinkle with salt. Tightly wrap foil around the dish and place in the middle of your preheated oven. Cook for 1 hour and 10 minutes until the garlic is soft.
.
Make the herb paste for your lamb. Mix the chopped garlic, rosemary, oregano, lemon zest and olive oil together, set aside. While the green garlic cooks, season your rack of lamb with salt and pepper. Preheat a high-sided cast iron skillet and sear the lamb on all sides until well browned, about 5 minutes on each side. Remove from heat and spread the herb paste over the top of your rack of lamb. Roast at 350 degrees for 10-15 minutes until the meat registers 120F on a meat thermometer. Remove the rack to a cutting board and let rest for 10 minutes.
.
While the meat rests, make the couscous: Pour the boiling water over the smoked tomatoes and let stand for 5 minutes, or until the tomatoes are soft. Remove the tomatoes, reserve the soaking liquid. Chop the tomatoes. Bring the chicken broth, reserved tomato liquid, chopped tomatoes, and olive oil to a boil. Turn off the heat, add the couscous, stir and cover for 7 to 10 minutes. Fluff with a fork and add the lemon juice, fresh mint, and chopped almonds. Taste for seasoning and add salt to taste.
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Carve the rack into chops and serve immediately with the braised green garlic and couscous.
