If you’re looking for a St. Patty’s day recipe that’s going to blow your socks off, we have it. This delicious recipe is courtesy of our very own executive chef, Katherine Haycox-Case.
St. Patty’s Herb-Marinated Rack of Lamb with Grilled Kale and Leek
Lamb Marinade and Sauce ingredients:
1 bunch Italian parsley, rinsed, dried & stemmed
1 6″ stick rosemary, rinsed, dried, & stemmed
1 half bunch mint, rinsed, dried, & stemmed
2 T shallot, peeled & roughly chopped
2 cloves garlic, smashed with a big pinch of salt
2 Meyer lemons, zested & juiced
1 t salt
1 t ground pink pepper corns
1/3 C extra virgin olive oil
2 frenched racks of lamb(12 to 14 individual chops)
1. Toss first 8 ingredients into the bowl of a cuisinart or blender, then blend for 5 seconds. Slowly drizzle olive oil while blending, adjusting salt and pepper as needed.
1. Coat the raw rack of lamb with half of the herb sauce and refrigerate for at least 2 hours (up to 12) in a sealed zip lock plastic bag. Make sure that there’s marinade on all surfaces.
2. Pull rack from fridge 1 hour prior to cooking. After 1 hour, remove rack from plastic bag leaving any marinade that sticks to the racks but tossing the plastic bag with left over marinade.
3. Preheat oven to 275 degrees.
4. Sear all sides of the rack in a very hot pan coated with a little olive oil until its caramelized brown.
5. Insert an internal, oven proof meat thermometer into the loin of the rack near the bone and place it in an oven proof dish.
7. Roast rack in the 275 degree oven until the thermometer reads 125 – it’ll rise another 3 – 5 after its removed from the oven.
8. Let the rack rest at least 5 minutes – up to 15 – and tented with foil before cutting it into individual or double chops
2 bunches Italian or red kale, 12 to 14 whole leaves
3 T extra virgin olive oil
1 T maldon sea salt or an other finishing salt like a chardonnay smoked or a lemon flake
1. Preheat grill pan or large sautée pan.
2. Spray or brush extra virgin olive oil very lightly on both sides of each kale leaf. Then, sear each leaf individually until you see a little color popping through.
3. Pull leaf from pan, lay in a covered dish, sprinkle with a little finishing salt and hold, covered, until all leaves are done. Serve immediately.