Grilled Rack of Lamb with Frisee, Fingerling Potatoes, Figs, Shaved Parmesan, and Thyme Vinaigrette
Black Mission figs and balsamic vinegar infuse the rack of lamb with the flavors of the Mediterranean.
- 3/4 pounds fingerling potatoes, small, washed, patted dry
- 1 tablespoon olive oil
- salt and pepper to taste
- 10 black mission figs
- 1 cup aged balsamic vinegar
- 1 sprig thyme
- 1 American Lamb rack, frenched, trimmed of all excess fat, cut into double chops, for a total of 8 chops
- 2 small heads frisee (or red leaf luttuce) , washed and trimmed
- parmesan cheese shavings
- Champagne Vinaigrette1 tablespoon champagne vinegar
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon thyme, finely chopped
- salt and pepper to taste
- Toss the potatoes in a bowl with the olive oil. Season with salt and pepper to taste. Place in a single layer on a sheet pan. Roast the potatoes in the oven at 375° F until tender, approx. 20 - 25 minutes, (test with a fork for doneness). Keep warm. Trim off the tops of the figs and split in half lengthwise. Set aside.
- In a sauce pan, simmer the balsamic vinegar and the thyme spring over medium heat until the vinegar reduces to about 2 ounces or reaches a syrup consistency (about 20 - 25 minutes), taking care not to scorch. Strain and put aside.
- Season the lamb with salt and pepper. Grill until the internal temperature reaches 145
° F, approximately 5-7 minutes per side. Let meat rest for 7 minutes.
- VinaigrettePlace the champagne vinegar in a bowl, slowly whisk in the olive oil, add the chopped thyme, season with salt and pepper to taste.
- To ServePlace a bunch of the frisee in the center of each plate. Place about 3 potatoes and 5 fig halves in and around the frisee. Place 2 double lamb chops crossed on top in the center of plate. Drizzle a teaspoon of the champagne vinaigrette in and around the mixture. With a vegetable peeler, shave several pieces of the parmesan cheese on top. Drizzle with a teaspoon or two of the balsamic reduction.
Storing Lamb: Ground lamb may be frozen for up to 3-4 months. Lamb cuts or roasts may be frozen for up to 6-9 months. To maintain quality, re-wrap the lamb tightly in heavy-duty plastic wrap, a sealable plastic freezer bag or freezer wrap to prevent freezer burn.
Calories from Fat 377 (65%)
(65%)Total Fat 42g
(81%)Saturated Fat 16g
Polyunsaturated Fat 4g
Monounsaturated Fat 19g
Total Carbohydrate 32g
(26%)Dietary Fiber 7g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.