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Recipe from Chef Jim Botsacos, Molyvos (New York)
8 servings
Preparation time: 35 minutes
Cook time: 25 to 30 minutes
Skordalia (makes about 3/4 cup)
| 1 |
tablespoon almonds |
| 3 |
large cloves garlic |
| 1 |
small potato, boiled with skin, chopped (use warm) |
| 1/4 |
teaspoon coarse salt |
| 1/4 |
teaspoon white pepper |
| 3 |
tablespoons white vinegar |
| 3 |
tablespoons sparkling water |
In food processor, grind almonds until very fine. Add garlic, potato, salt, pepper and process until smooth. Add vinegar and sparkling water and process until consistency of creamy mashed potatoes.
Tip: Can be prepared day ahead. Bring to room temperature the day of use.
Vegetable Salad
| 1/4 |
cup extra virgin olive oil, divided |
| 1 |
yellow bell pepper |
| 1 |
green bell pepper |
| 1 |
zucchini, cut into 1/2-inch thick strips |
| 1 |
ear corn, husk removed |
| 1 |
small eggplant, sliced 1/2-inch thick |
| 1 |
small red onion, sliced 1/2-inch thick |
| 8 |
leaves arugula |
| 2 |
tablespoons red wine vinegar |
| 2 |
tablespoons chopped fresh basil leaves |
| 1/4 |
teaspoon salt |
| 1/4 |
teaspoon ground black pepper |
Brush vegetables with 2 tablespoons oil. Grill peppers, zucchini, corn, eggplant and onion over medium-hot coals. Turn and grill on both sides. Peel and seed peppers, cut into 1-inch pieces. Cut other vegetables into 2-inch pieces. Cut corn off cob. Place all grilled vegetables and arugula in bowl. Combine vinegar, remaining 2 tablespoons oil, basil, salt and pepper. Pour over vegetables and gently toss.
Charred Tomato Vinaigrette (makes about 1-1/2 cups)
| 5 |
plum tomatoes |
| 1/3 |
cup plus 1 tablespoon extra virgin olive oil |
| 1/4 |
cup red wine vinegar |
| 1 |
tablespoon sherry vinegar |
| 1 |
clove garlic, finely chopped |
| 1 |
teaspoon granulated sugar |
| 1 |
teaspoon ground cumin |
| 1/2 |
teaspoon salt |
| 1/2 |
teaspoon ground black pepper |
Toss tomatoes with 1 tablespoon oil. Cook on grill or in hot oven for 5 to 6 minutes. Cool, peel, remove seeds and finely chop, drain. In medium bowl, combine tomatoes, vinegars, garlic, sugar, cumin, salt and pepper. Whisk in oil until well blended.
Rack of Lamb Salad
| 2 |
American Lamb racks, frenched |
| |
Salt and pepper to taste |
| 2 |
tablespoons olive oil |
| 2 |
cups arugula leaves |
Brush racks with oil, season with salt and pepper. Grill racks meat-side down, over medium-hot coals. Cook for 8 minutes, turn racks. Cook 8 additional minutes or to desired degree of doneness. Use meat thermometer to test lamb, 145°F for medium-rare, 160°F for medium or 170°F for well. Cover and let stand 10 minutes. Internal temperature will rise approximately 10 degrees. Cut each rack between bones into chops.
To assemble: In the center of 8 plates, place 1/2 cup vegetable salad. Place 1 chop on top. Put a heaping spoonful of Skordalia on chop and lean a second chop against the first. Generously drizzle plate with tomato vinaigrette and top with arugula leaves.
Nutrition per serving: 568 calories, 42 g protein, 24 g carbohydrate, 34 g total fat (53% calories from fat), 129 mg cholesterol, 4 g fiber, 429 mg sodium, 11 mg niacin, 0.53 mg vitamin B6, 4 mcg vitamin B12, 4 mg iron, 8 mg zinc.
Recipe and image provided by the American Lamb Board
Legs | Racks
| Loins |
Roasts | Variety
| Marinades |
