Rack of Lamb
Ingredients
- 2 Belgian endives
- Walnuts (2 cup)
- Lamb (½ rack)
- Rosemary (1 pinch)
- Mint (¼ cup)
- Garlic, 1 TBSP, minced
- Dijon Vinaigrette, 1 TBSP
- Anchovies (1 cup)
- Lemon Zest
- Salt
- Fennel Tops (½ cup)
- Tarragon (¼ cup)
- Extra Virgin Olive Oil, 1 TBSP
Directions
- Chop 1 endive
- Halve and sauté the other endive on low heat for 10-12 minutes
- Once they’ve begun to caramelize, take them off the heat and let them sit
Make the Anchovy Walnut salsa
Directions
- Add Walnuts and Anchovies to blender or food processor - lightly pulse it
- Add Lemon Zest - lightly pulse until desired consistency
- Add more lemon zest afterward
Cook the Lamb
Directions
- Add rosemary and Lemon to your rack of lamb. Then add 2 TBSP salt
- Put the lamb on the grill and cook for about 20 minutes
- Then remove and let it rest
- Once it’s rested, put it back on the grill for a few minutes to reheat
Prepare the 2nd salsa
Directions
- Combine fennel tops, mint, and tarragon in blender, lightly pulse
- Start heating up some minced garlic in a pan with olive oil
- Combine with pulsed herbs
- Add 2nd salsa to endives
- Add Anchovy Walnut salsa
- Serve with lamb
