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Chef Greg shared the perfect make at home recipe for Mothers day because Dad can work his magic grilling the lamb while the kids prepare the “salsa “ to accompany the lamb. Serve this delicious lamb with some sautéed baby spinach, roast potatoes with fresh oregano and garlic and a loaf of crusty calamata olive bread and you are sure to make points with your wife.
Char grilled rack of lamb with golden raisin , mint and pine nut “salsa”
Recipe by: Chef Greg Ziegenfuss
Lamb:
- 3 racks of lamb, 8 bone racks, 1.5 pounds each “frenched” by your butcher
- 2 cups extra virgin olive oil
- Zest and juice of 8 lemons
- 2 Tablespoons chopped fresh rosemary
- 2 Tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh parsley
- 1 medium yellow onion fine diced
- 2 Tablespoon minced garlic
- 2 Tablespoon sea salt
- I Tablespoon freshly ground black pepper
| Photo by: Sara Ketterer |
Combine all ingredients except the lamb in a mixing bowl. Place the lamb in a non reactive dish and pour the marinade over. Allow to marinate over night refrigerated. Remove from the refrigerator one hour before planning on grilling. Grill over a hot charcoal fire turning often so not to burn for approximately 20 minutes or until an instant read thermometer reads 125 degrees. Allow to rest for ten minutes , carve and serve with the golden raisin “salsa” (recipe follows)
Golden Raisin, mint and pine nut salsa:
- 1 cup fresh mint leaves chiffonade
- ½ cup golden raisins rehydrated 1 cup apple juice and 1 cup dry white wine heated to a boil and allow to rest for 10 minutes
- ½ cup toasted pine nuts
- 1 Tablespoon minced garlic
- Zest and juice of 1 lemon
- ¼ cup extra virgin olive oil
- Sea salt and freshly cracked black pepper to taste
In a small bowl combine all ingredients , season to taste with salt and pepper. Can be made up to 24 hours in advance. Allow to come to room temperature for an hour before serving.