Bertolli

Cleveland Lamb Recipe List

Cleveland Chophouse & Brewery

824 West Saint Clair Avenue, Cleveland, OH 44113
216-623-0909

Lamb Rack

Serves 1

Ingredients for Lamb Marinade

13 oz Herb de Provence Base, minors only
2 cup Olive Oil
2 tbsp Garlic, freshly minced
½ cup Lemon Juice, fresh

Ingredients for Peach & Chipotle Chutney

24 oz Major Grey’s Chutney
10 oz Peaches, sliced and thawed with no syrup
1.75 oz Chipotle Peppers

Ingredients for Lamb Rack

1 each 16/18 oz New Zealand Lamb Rack, prepared with marinade
2 fl oz Peach & Chipotle Chutney
1 portion choice of Starch
Parsley, chopped as needed

Method for Lamb Marinade

• Combine all the ingredients in a mixing bowl.
• Using a wire whip, whisk until you get a smooth emulsion.
• Pour the marinade evenly over the lamb rack.
• Rub the marinade into the rack.
• Wrap the marinated lamb rack with plastic wrap and place in the refrigerator.
• Allow it to marinate for a minimum of 2 hours and no longer than 5 hours.

Method for Peach & Chipotle Chutney

• Place all ingredients in a plastic container.
• Coarsely pureé with a mixer.

Method for Lamb Rack

• Place the rack of lamb in a sauté pan and place it in a 500º oven. Cook to desired temperature.
• Remove the lamb rack from the oven and cut into 3 pieces. There should be 2 pieces with 3 bones, and 1 piece with 2 bones.
• On a 12” plate, ladle the chutney onto the plate and then arrange the chops so they interlock, forming a “teepee”.
• Place choice of starch on the plate and garnish with parsley.
• Place steak knife blade under the rack.

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