SKORDALIA:
1 tablespoon almonds
3 large garlic cloves
1 small potato, boiled with skin, chopped (use warm)
1/4 teaspoon coarse salt
1/4 teaspoon white pepper
3 tablespoons white vinegar
3 tablespoons sparkling water
VEGETABLE SALAD:
1/4 cup extra virgin olive oil, divided
1 yellow bell pepper
1 green bell pepper
1 zucchini, cut into 1/2-inch thick strips
1 ear corn, husk removed
1 small eggplant, sliced 1/2-inch thick
1 small red onion, sliced 1/2-inch thick
8 arugula leaves
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil leaves
1/4 teaspoon salt
1/4 teaspoon ground black pepper
CHARRED TOMATO VINAIGRETTE:
5 plum tomatoes
1/3 cup extra virgin olive oil
1 tablespoon extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon sherry vinegar
1 clove garlic, finely chopped
1 teaspoon granulated sugar
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
RACK OF LAMB SALAD:
2 American Lamb racks, Frenched
2 tablespoons olive oil
salt and pepper, to taste
2 cups arugula leaves
Servings: 8
9. Brush racks with oil, season with salt and pepper. Grill racks meat-side down, over medium-hot coals. Cook for 8 minutes, turn racks. Cook 8 additional minutes or to desired degree of doneness. Use meat thermometer to test lamb, 145°F for medium-rare, 160°F for medium or 170°F for well. Cover and let stand 10 minutes. Internal temperature will rise approximately 10 degrees. Cut each rack between bones into chops.
10. To assemble: In the center of 8 plates, place 1/2 cup vegetable salad. Place 1 chop on top. Put a heaping spoonful of Skordalia on chop and lean a second chop against the first. Generously drizzle plate with tomato vinaigrette and top with arugula leaves.
1 tablespoon almonds
3 large garlic cloves
1 small potato, boiled with skin, chopped (use warm)
1/4 teaspoon coarse salt
1/4 teaspoon white pepper
3 tablespoons white vinegar
3 tablespoons sparkling water
VEGETABLE SALAD:
1/4 cup extra virgin olive oil, divided
1 yellow bell pepper
1 green bell pepper
1 zucchini, cut into 1/2-inch thick strips
1 ear corn, husk removed
1 small eggplant, sliced 1/2-inch thick
1 small red onion, sliced 1/2-inch thick
8 arugula leaves
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil leaves
1/4 teaspoon salt
1/4 teaspoon ground black pepper
CHARRED TOMATO VINAIGRETTE:
5 plum tomatoes
1/3 cup extra virgin olive oil
1 tablespoon extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon sherry vinegar
1 clove garlic, finely chopped
1 teaspoon granulated sugar
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
RACK OF LAMB SALAD:
2 American Lamb racks, Frenched
2 tablespoons olive oil
salt and pepper, to taste
2 cups arugula leaves
Servings: 8
9. Brush racks with oil, season with salt and pepper. Grill racks meat-side down, over medium-hot coals. Cook for 8 minutes, turn racks. Cook 8 additional minutes or to desired degree of doneness. Use meat thermometer to test lamb, 145°F for medium-rare, 160°F for medium or 170°F for well. Cover and let stand 10 minutes. Internal temperature will rise approximately 10 degrees. Cut each rack between bones into chops.
10. To assemble: In the center of 8 plates, place 1/2 cup vegetable salad. Place 1 chop on top. Put a heaping spoonful of Skordalia on chop and lean a second chop against the first. Generously drizzle plate with tomato vinaigrette and top with arugula leaves.
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