Lamb Rack Chops, Agave Mint Sauce

Lamb Rack Chops over Toasted Baguette topped with a Slice of Brie
Rice Wine Vinegar Blue Agave Mint Sauce and Walnuts

Recently in Las Vegas, we had an awesome tapas & sherry dinner at Julian Serrano which I wrote about here. One of the dishes was called  “beef and cheese” prime tenderloin/ brie cheese/ honey/ walnuts (it’s pictured above).

Julian, I stole your concept for my lamb dish!

Continue reading “Lamb Rack Chops, Agave Mint Sauce”

Grilled Rack of Lamb, Haricot Vert Amandine

Grilled Rack of Lamb with Herbed Hawaiian Red Salt
Mint Vinegar Sauce
Haricot Vert Tossed with Roasted Walnut Oil, Marcona Almonds

A special thank you to Peter of Kalofagas blog, and ultimately Bobby Flay, for the idea to crust the lamb with herbed salt. Here I took fresh mint, parsley and dill and blended in a food processor with Hawaiian Red Salt.

Hawaiian Red Salt
A small amount of harvested reddish Hawaiian clay called alaea enriches the sea salt with iron-oxide.
The traditional red salt originated on Kauai, where red volcanic clay mingled with sea salt during heavy rains. Evaporation created Hawaiian Red Alaea Sea Salt.
The herbed salt looked like little jewels, watermelon tourmaline crystals to be exact. Beautiful!

The rack was removed from the refrigerator about an hour before cooking. It is massaged with fresh ground pepper and the herbed salt. (You can also wrap each bone with strips of aluminum foil to keep them from blackening).

Place lamb rack on the hot grill with a remote thermometer inserted into the meat. Close the lid and turn the fire to medium. It is important to watch as there may be fire flare-ups. If so, douse with a sprinkle of water. Turn the rack over once. When the temperature reaches 140 degrees (for medium-pink) remove the lamb from the grill and let it rest. Once the lamb was removed from the heat the temperature went up to 155 degrees while resting, then when it came back down to 140, it was sliced. I like to use the temperature to determine when the meat is ready to be sliced.

Very little of the juices were lost when slicing by waiting for the temperature to come back down. This method gave us juicy and smokey medium-pink chops exceptionally well-seasoned with the herbed salt and pepper.

In the meantime it is a snap to make a tasty mint vinegar sauce to complement the lamb. And to whomever it was that came up with the idea to pair not just mint, but vinegar too, with lamb, thank you very much.

The haricot vert are steamed then tossed with Hawaiian red salt, roasted walnut oil, and Spanish marcona almonds.
If you haven’t cooked a rack of lamb on the grill, you just might want to give this smokey version a try!