Apricot Glazed Lamb Rack
Print recipeIngredients
Rack of lamb
- 2 rack of lamb
- 3 tbsp grapeseed oil
- Kosher salt and black pepper
- 3 cloves garlic, finely sliced
- 1 tbsp butter
- 2 tbsp fresh lemon juice
- 1 cup apricot preserves
- 1 cup water
- 1 tbsp red wine vinegar
- 1 tbsp Aleppo pepper
Toasted farro
- 2 cups farro
- 4 tsp extra virgin olive oil
- 2 tsp kosher salt for water
- 1 tbsp lemon zest
- 1 clove garlic, grated
- 1 cup fresh parsley, finely chopped
- ¼ cup walnuts
- 2 tbsp red wine vinegar
- 2 tbsp lemon juice
- 1 tsp honey
- Salt to taste
Chimichurri
- 1 shallot, finely chopped
- 3 cloves garlic, finely chopped
- 2 tsp Aleppo pepper
- ¼ cup + 2 tbsp red wine vinegar
- 2 tbsp fresh lemon juice
- 1 tsp kosher salt
- 1 cup fresh parsley, finely chopped
- ¾ cup extra virgin olive oil
Braised fennel
- 4 fennel bulbs, quartered
- 1 tbsp red wine vinegar
- 1 tbsp honey
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- 1 clove garlic
- Fresh dill
Note
For a vegetarian option, use butternut squash. Peel and cut 1 medium butternut squash. Cover with olive oil, salt and pepper and roast until done. Brush the squash with the same glaze as the lamb and place in the oven. Glaze a few more times between cooks until tender.
Directions
| Apricot glazed rack of lamb | |
| Step 1 | |
| Preheat the oven to 475°F. | |
| Step 2 | |
| Season the lamb well with salt and pepper. Heat a pan with grapeseed oil and sear lamb all over until you get nice caramelization. Remove from the pan and set aside while you make the glaze. | |
| Step 3 | |
| In another pan melt butter and add garlic. Gently simmer then add vinegar, preserves, Aleppo pepper, water and lemon juice. Cook until combined and syrupy. Brush the lamb with the glaze and place in the preheated oven for 10 minutes. Glaze the lamb rack again making sure to cover everything. Place back in the oven for another 5 minutes until the rack is medium rare. Remove and let sit for 10 minutes. | |
| Toasted farro | |
| Step 4 | |
| In a large pot, heat 2 tbsp olive oil, then add the farro and toast until you get a nutty smell (around 4 minutes). Add water and season with 2 tsp of kosher salt. Bring to boil then turn down the heat and gently simmer for 25 minutes or until cooked (it should still have a bite to it). Drain the farro. | |
| Step 5 | |
| In a bowl, place cooked farro and add 3 tbsp extra virgin olive oil, grated garlic, lemon zest, walnuts, chopped parsley, vinegar, lemon juice, honey and season with salt and cracked black pepper. | |
| Chimichurri | |
| Step 6 | |
| Combine the chopped shallot, garlic, Aleppo pepper, red wine vinegar, lemon juice, kosher salt and parsley in one bowl. Drizzle in the olive oil and mix well. | |
| Braised fennel | |
| Step 7 | |
| Place fennel in a baking dish and cover with red wine vinegar, honey, water and season with salt and black pepper. Seal the tray with tin foil and place in the oven. Roast for 30 minutes until the fennel is just tender. Remove the tin foil and top with a drizzle of olive oil. Turn the oven to broil and flip fennel until both sides are lightly golden. | |
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