Sweet Ginger-glazed Rack of Lamb with California Raisin Ratatouille and Smashed Potatoes

Garlic, gingerroot, raisins, capers and pineapple sauce the lamb while it bakes.

Details

INGREDIENTS

    Lamb

    • 10 racks of lamb, 3 bones each
    • Salt and pepper
    • 1/3 cup minced garlic cloves
    • 1/3 cup diced onions
    • 1 3/4 cups minced gingerroot
    • 1 cup California raisins
    • 1 cup capers
    • 1 cup diced fresh pineapple
    • 1/4 cup California raisin juice concentrate*
    • 1 1/4 cups fresh minced coriander (cilantro leaves)
    • 3/4 cup shelled pistachios

    Ratatouille

    • 4 cloves garlic
    • 1/3 cup chopped onion
    • 2/3 cup chopped tomatoes
    • 1/2 cup each chopped green and red bell peppers
    • 1/2 cup chopped zucchini
    • 1/3 cup chopped okra
    • 2/3 cup California raisins
    • 1 teaspoon fresh thyme
    • 1 teaspoon fresh oregano
    • 1/4 cup California raisin juice concentrate

    Potatoes

    • 3 pounds 5 ounces potatoes
    • Salt and pepper; to taste
    • 1/3 cup softened butter
    • 1/2 cup chopped fresh parsley

    Vegetables

    • 20 fresh asparagus spears
    • 10 baby carrots
    • 2 tablespoons butter
    • Salt and pepper; to taste

    Jus

    • Lamb trimmings
    • 1/4 cup chopped onion
    • 1/3 cup diced celery
    • 1/2 cup diced carrots
    • 1 cup California raisins
    • 2 bay leaves
    • 1 tablespoon black peppercorns
    • 1 2/3 cups veal or chicken broth
    • 3/4 cup demi-glace
    • 8 whole star anise
    • Rosemary sprigs; for garnish

    PROCEDURE

    Lamb

    Season lamb with salt and pepper and sear all sides; set aside. Meanwhile, sauté garlic, onion, gingerroot, raisins, capers and pineapple. Turn into blender and process to medium texture; add raisin juice concentrate and blend to mix. Coat lamb with the mixture. Sprinkle coriander and pistachios on top and bake at 350°F to desired doneness (160°F for medium).

    Ratatouille

    Sauté garlic and onion in oil; add tomatoes, peppers, zucchini, okra and raisins. Season with salt and pepper; stir in raisin juice concentrate and sprinkle with chopped herbs. Deep-fry eggplant in hot oil and combine with mixture. Set aside.

    Potatoes

    Peel and boil potato until soft. Smash and season with salt and pepper, butter and parsley. Set aside.

    Vegetables

    Peel and slice asparagus and carrots. Blanch in boiling water; drain and sauté in butter. Season with salt and pepper.

    Jus

    Roast trimmings from lamb until brown. Meanwhile, sauté onion, celery, carrots and raisins; add browned trimmings, bay leaves and peppercorns. Stir in broth; bring to boil. Reduce heat and simmer until reduced to half. Stir in demi-glace. Strain through fine sieve. Return to boil and stir in star anise; reduce to syrup.

    To Serve

    When lamb is done, remove from oven and, with very sharp knife, make a slit next to each rib on the loin side. Fill pastry bag with hot smashed potatoes and force as much potato as possible into each cut. Separate chops and arrange 3 each on top of a serving of ratatouille on each individual serving plate. Drizzle Jus along side and garnish with rosemary sprigs. Serve hot.

    Note: Commercially prepared California raisin juice concentrate is available from foodservice and industrial suppliers.

    Nutrition Facts Per Serving

    Calories 790 (48% from fat); Total Fat 44g (sat 19g, mono 18g, poly 3g, trans 0g ); Cholesterol 115mg; Protein 29g; Carbohydrate 75g; (Dietary Fiber 9g; Sugars 36g; ); Iron 5mg; Sodium 660mg; Calcium 123mg; Potassium 1534mg

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