From Wolfgang Puck Makes It Easy, Rutledge Hill Press, 2004)
March/April 2008
Serves four
- 4 small racks of lamb, 3/4 to 1 pound each, or 2 large racks of lamb, 11/2 to 2 pounds each, trimmed
- 2 cups bottled pomegranate juice or fresh apple cider
- 1/2 cup soy sauce
- 2 tablespoons honey
- 3 cups chopped scallions (about 8 medium scallions)
- 2 teaspoons crushed red pepper flakes
- 4 garlic cloves, finely chopped
- 1/4 cup extra virgin olive oil
- Fleur de sel or kosher salt and freshly ground black pepper to taste
- For the Honey-Mint Vinaigrette:
- 1/2 cup seasoned rice wine vinegar
- 1/2 cup packed fresh mint leaves
- 1/4 cup packed fresh flat-leaf parsley
- 1 tablespoon honey
- 1/2 tablespoon chopped fresh ginger
- 1 cup peanut oil or vegetable oil
- 1/4 cup golden raisins
- Kosher salt
- Fresh lime juice
In a nonreactive container large enough to hold the racks side by side, combine juice, soy sauce and honey. Stir in scallions, red pepper flakes and garlic. Add lamb racks, bone side up; cover with plastic wrap and refrigerate overnight. (You can also transfer the marinade to a resealable plastic bag and marinate the lamb racks in the bag, turning them from time to time.)
Preheat oven to 400 degrees. Line a baking sheet with foil.
Heat a large skillet over high heat. Add 2 tablespoons olive oil and reduce heat slightly. Remove half the lamb from the marinade, shake off excess liquid, season with salt and pepper to taste and sear meat until nicely browned, about 5 minutes total. Transfer to baking sheet.
Repeat with remaining 2 tablespoons of oil and lamb. Discard marinade.
Transfer baking sheet to preheated oven and roast until medium rare, 130 to 135 degrees. Small racks will be done in 15 to 20 minutes, larger racks in 20 to 25 minutes. Remove from oven, cover with foil and let rest for 5 to 10 minutes. Meanwhile, prepare the vinaigrette. In a blender or food processor, combine rice wine vinegar, mint, parsley, honey and ginger. Blend until thoroughly puréed. With the motor running, drizzle in the oil to form a thick emulsion. Transfer to a bowl and stir in raisins. Season to taste with salt and lime juice.
On a carving board, cut between the bones of each rack with a sharp knife, carving single-bone chops from larger racks and double-bone chops from smaller racks. Spoon some vinaigrette onto each plate. Arrange chops on top and lightly sprinkle each with a little fleur de sel or salt. Drizzle more vinaigrette over the lamb and serve hot.
