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ingredients
rack of lamb with warm mushroom salad
This past friday my Mom and Dad came down for a visit. It was my Mom's 60th birthday last week and it was a couple of days before father's day so I thought it would it would be a perfect opportunity to make a nice lunch for them. I wanted to make something I knew they would like but something that would not weigh us down. I decided to make rosemary and dijon rubbed grilled lamb over a warm mushroom salad with goat cheese and balsamic reduction. It turned out pretty good. Only thing is I forgot the goat cheese for this photo. It should be crumbled on top. Overall I think we had a pretty good afternoon. We just wished Kim was not working.
lamb ( 2 hotel style or frenched lamb racks. This means the top bones have been cleaned for better presentation)
2 Tbsp canola or vegetable oil
2 Tbsp dijon mustard
4 Tbsp chopped fresh thyme and rosemary (for the whole dish)
salt and pepper
salad
washed arugula and spinach or just spinach
2 lbs of mushroom mix of your choice. I used a mix of portabella, shitake and regular button
1 cup balsamic vinegar
1 Tbsp olive oil
2 cloves of chopped garlic or 2 full garlic scapes chopped in half inch pieces. (scapes are in season now)
crumbled goat cheese
1 stick of garlic bread enough for 4 pieces.
2 Tbsp canola or vegetable oil
2 Tbsp dijon mustard
4 Tbsp chopped fresh thyme and rosemary (for the whole dish)
salt and pepper
salad
washed arugula and spinach or just spinach
2 lbs of mushroom mix of your choice. I used a mix of portabella, shitake and regular button
1 cup balsamic vinegar
1 Tbsp olive oil
2 cloves of chopped garlic or 2 full garlic scapes chopped in half inch pieces. (scapes are in season now)
crumbled goat cheese
1 stick of garlic bread enough for 4 pieces.
Clean all of your mushrooms down with a damp cloth and slice them as seen in the photo below. Do not wash them as you will destroy the flavour. In a small saucepot add the balsamic vinegar and reduce by half over med heat until you get a nice syrup, add about 2 tsp fresh ground black pepper and keep warm.
Take your lamb racks and rub them with the mustard, oil and about half of the chopped herbs. Salt and pepper your lamb racks. Take 2 pieces of tin foil and cover the bones of the racks wrapping them tightly to protect them on the grill. I did not do this and some of my bones burnt. Sear your lamb racks on a super hot grill for 2 min on either side and then place on the top rack of your bbq if you have one. Turn you grill to med heat and grill with the lid closed for about 4 minutes on either side for medium to medium rare. Remove your lamb and cover with tinfoil on a plate for 15 min.
In a frying pan on med high heat add the olive oil and when it is hot add the mushrooms (and scapes if you have them. If using garlic wait). Sauté until the mushrooms are nicely browned and cooked throughout. Turn the heat down to med and add the garlic, the remainder of the herbs and sauté for an additional minute. Add 3 Tbsp of the balsamic reduction and sauté for an addition minute.
When you are ready to plate grill your garlic bread and cut your lamb between every two bones for a nice thick chop. Plate the greens in the middle of the plate, put the mushrooms over that, then sprinkle with goat cheese. Lean the lamb against the salad and drizzle the plate and the lamb with the balsamic reduction. Serve with the garlic bread.
Take your lamb racks and rub them with the mustard, oil and about half of the chopped herbs. Salt and pepper your lamb racks. Take 2 pieces of tin foil and cover the bones of the racks wrapping them tightly to protect them on the grill. I did not do this and some of my bones burnt. Sear your lamb racks on a super hot grill for 2 min on either side and then place on the top rack of your bbq if you have one. Turn you grill to med heat and grill with the lid closed for about 4 minutes on either side for medium to medium rare. Remove your lamb and cover with tinfoil on a plate for 15 min.
In a frying pan on med high heat add the olive oil and when it is hot add the mushrooms (and scapes if you have them. If using garlic wait). Sauté until the mushrooms are nicely browned and cooked throughout. Turn the heat down to med and add the garlic, the remainder of the herbs and sauté for an additional minute. Add 3 Tbsp of the balsamic reduction and sauté for an addition minute.
When you are ready to plate grill your garlic bread and cut your lamb between every two bones for a nice thick chop. Plate the greens in the middle of the plate, put the mushrooms over that, then sprinkle with goat cheese. Lean the lamb against the salad and drizzle the plate and the lamb with the balsamic reduction. Serve with the garlic bread.
looks like we have some happy customers
shrooms
Happy Fathers Day Dad! Love Your Son.
Suggested Drink Pairing
shiraz or syrah
design
additional photographs
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