Special Diets

Grilled Racks of Lamb with Fig Vinaigrette and Herbed Potatoes

• From: American Lamb Board

Ingredients

• Grilled Racks of Lamb2 racks lamb, frenched (about 2 lbs)

• 3 Tbs vegetable oil

• Salt and pepper, to taste

• Fig Vinaigrette1/2 cup dried California black mission figs, chopped

• 1 cup very hot water

• 1 tsp balsamic vinegar

• 1 pinch kosher salt

• 2 turns cracked pepper

• 1/4 cup olive oil

• Herbed Yukon Gold Mashers1 1/2 lbs Colorado Yukon Gold potatoes

• 1 cup heavy cream

• 1/2 cup butter, cubed

• Salt and pepper, to taste

• 1/4 cup rosemary, chopped

• 1 tsp chives, chopped

Plump California figs and savory potatoes, paired with succulent lamb—what's not to adore?

Directions

• Grilled Racks of LambCut lamb to create smaller racks of two ribs each. Rub with vegetable oil, and season with salt and pepper.
• Place on the hottest part of the grill for approximately 6 minutes per side, searing to retain natural juices.
• Once seared, move lamb to a medium/low part of the grill for another 3 to 5 minutes, or until meat reaches 145°F for medium-rare.
• Fig VinaigretteRehydrate figs in hot water until soft, about 15 minutes.
• Pulse figs with water in food processor until incorporated, but still a little chunky. Add vinegar, salt, and pepper.
• Remove mixture to a bowl; add oil, and mix lightly with a spoon. Keep warm or at room temperature while grilling lamb.
• Herbed Yukon Gold MashersPlace whole potatoes in large pot of cold water and slowly bring to a simmer. Cook until potatoes are fork-tender, approximately 60 to 90 minutes, depending on potato size.
• Meanwhile, warm the cream (do not boil). When potatoes are done, peel and mash with a fork, slowly adding the warmed cream. Add butter, using a heavy-duty kitchen spoon or whisk.
• Season to taste with salt and pepper. Finish with chopped rosemary and chives. Keep warm in oven until lamb is ready.