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| GRILLED NEW ZEALAND BABY RACK OF LAMB WITH GRILLED ASPARAGUS & BABY SPINACH SALAD |
| 2 Servings |
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| Ingredients Salad Vinaigrette |
1 C lemon juice
3/4 C granulated sugar
2 T dijon mustard
2 C blended oil
to taste salt and pepper
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| Ingredients Salad |
1 lb baby spinach, de-stemmed and cleaned
1 bunch asparagus, trimmed
2 T blended oil
to taste salt and pepper
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| Method Salad Vinaigrette |
| In a blender, add the mustard, lemon juice and sugar.
Purée the ingredients and slowly add the oil in a stream into the
blender. The vinaigrette should begin to thicken as it emulsifies.
Season with salt and pepper to taste and set aside to use with the
asparagus/spinach salad. |
| Method Salad |
| In a large bowl, toss the asparagus with the oil and season with the
salt and pepper to taste.
Grill the asparagus until tender, and then remove from the heat to coat
lightly with the vinaigrette; assemble the asparagus on two plates.
Toss the baby spinach with the remaining vinaigrette and arrange
neatly atop the asparagus on the plates.
Hold plates aside for the lamb. |
| Ingredients Lamb |
2 baby New Zealand racks of lamb
1 bunch fresh thyme, picked through and chopped
1 bunch fresh rosemary, picked through and chopped
1 shallot, peeled and sliced
1 clove garlic, peeled and minced
1/4 C olive oil
to taste salt and pepper
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| Method Lamb |
| In a mixing bowl, add all the ingredients and blend until totally
mixed and the ribs are completely coated.
Allow the ribs to marinate for two to three hours.
Grill the ribs to your desired temperature, then slice them apart,
arrange atop the salad and serve immediately. |
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