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Recipe‚Äč

Honey Rosemary Grilled Rack Of Lamb W/ Cherry Red Wine Jus, Roasted Root Vegetable & Butternut Squash Hash

2017 PA Preferred Culinary Connection | Serves 4 people

Lamb Preparation:
  • 1 Lamb Rack
  • 2 Tbl. Olive Oil
  • 2 Tbl. Minced Rosemary
  • .5 Cups Raw Local Honey
  • Sea Salt & Cracked Black Pepper To Taste
Trim excess fat from lamb loin & rib bones. Place remaining ingredients into a small mixing bowl and blend well. Place a rack of lamb into a zip lock bag & pour marinade over lamb making sure that lamb is completely coated. Marinate lamb for a minimum of 4 hours or up to 24 hours.

Remove lamb from refrigerator and allow coming to room temperature before grilling. Place rack of lamb on a medium-high preheated grill. Grill lamb for 5 to 6 minutes loin side down, flip and grill for an additional 5 to 6 minutes. Remove lamb from grill placing on a baking tray and finish in the oven at 350 degrees for an additional 5 minutes. Remove lamb from oven & let rest for 10 minutes before slicing.

Roasted Root Vegetable & Butternut Squash Hash Preparation:
  • 8oz. Carrots
  • 8oz. Parsnips
  • 8oz. Sweet Potatoes
  • 8oz. Russet Potatoes
  • 8oz. Butternut Squash
  • 3 Tbl. Olive Oil
  • Sea Salt & Cracked Black Pepper To Taste
  • 16oz. Chicken Stock
  • 2 Tbl. Minced Fresh Thyme
  • 2 Tbl. Roasted Garlic (equivalent to one bulb)
  • Sea Salt & Cracked Black pepper To Taste
  • 2 Tbl. Arrowroot
  • 1 Tbl. Water
Preheat oven to 400 degrees. Peel and dice all vegetables to a half-inch dice. Toss vegetables with salt, pepper & olive oil. Place on a baking tray, place in preheated oven & roast for approximately 20 minutes or until tender & golden brown, stirring once midway thru roasting. Place chicken stock with thyme & roasted garlic in a medium saucepan and simmer over medium heat for approximately 10 minutes. Season with salt & pepper and then tighten with water & arrowroot mixture. Simmer for an additional 5 minutes. Remove from heat and toss roasted root vegetables with sauce.

Cherry Red Wine Jus:
  • 1 Bottle Of Dry PA Red Wine
  • 2 Cups Sun-Dried Cherries
  • 1 Shallot
  • 2 Tbl. Arrowroot
  • 1 Tbl. Water
Place bottle of red wine, shallot & 1 cup of cherries into a medium saucepan. Simmer over medium heat for approximately 20 minutes. Remove from heat and place contents into a blender and puree until smooth. Strain sauce through a mesh strainer, place strained sauce back into saucepan & add the remaining 1 cup of cherries to the sauce and simmer an additional 10 minutes. If thicker sauce consistency is desire tighten with arrowroot mixture.

 Place a serving of root vegetables into the center of the plate, arrange two double ribbed lamb chops over root vegetable hash & drizzle red wine cherry jus around the perimeter of the plate.