Tender is the most overworked word in a foodies world (so is foodie, I know, sorry). We use it much too often, but I’ve really got to use it to best describe this rack of lamb dish currently on the menu at Gabrielles. Rack of Lamb can amaze when perfectly seared and finished to a tender pinkish perfection.  I don’t usually try to go on in a flowery oration, but this may be different.  Or perhaps, you can just gaze at the above photo and ask yourself just how much you might enjoy the moment this beautiful plate is placed in front of you.   Tender is the meat, but artistic is the experience.  I began by tasting the Cucumber Slaw and Crushed Yukon Potatoes.  They possessed all the necessary lead ins for my lamb.  The crunchy slaw and the surprising potatoes completely commanded my attention, but I remained in silent anticipation of the Lamb.  Of course, I pushed on and received my just reward for my patience.

Now that I’ve exposed myself as a totally biased restaurant reviewer, I’ll go on.  My main purpose here is to share the recipe of this delightful meal with you and hope you’ll give it a try in your own kitchen.  Just gazing at the recipe below can be a bit overwhelming, but I assure you that by taking each stage, one by one, you’ll amaze yourself and push your kitchen prowess to the next level.  They’ll be no stopping you after you master this one.  You will, however,  need a larger table to accommodate more friends.

Thai Fire Roasted Austrailian Rack of Lamb

serves 4

Ginger Vinaigrette:

• 1 inch of Peeled Ginger
• ½ C-Rice Wine Vinegar
• Juice of 2 Limes
• ½ C-Dijon Mustard
• 1 ½ C 10% Vegetable Oil

Cucumber Slaw:

• 1-English Cucumber (seeded, julienne)
• 4-Crisp Leaves of Napa Cabbage (julienne)
• 1-Carrot (julienne)
• 1-Leaf of Red Cabbage (julienne)
• 6-Sprigs of Cilantro (chiffonade all including the stems)
• Ginger Vinaigrette

Crushed Yukon Potatoes:

• 8-Medium Sized Yukon Potatoes
• 8-Crushed Garlic Cloves
• 2 inches of Peeled, Pureed Ginger
• ¾ C-Palm Sugar (substitute light brown sugar if unable to find palm sugar)
• ½ C-Rice Wine Vinegar
• ½ C-Fish Sauce (we love the three crab brand)
• 2-Thai Chilies
• Thai Basil
• Green Onions

Mint-Peanut Sauce:

• ½ C-Peanut Butter
• 2-T Fish Sauce
• 2-T Rice Wine Vinegar
• 1-Thai Chili
• 6-Sprigs Cilantro
• 1-T Peeled Ginger
• 4-T Palm Sugar
• 2-t Soy Sauce
• Juice of 2 Limes
• ¾ C-10% Vegetable oil
• ½ C-Coconut Milk
• Water To Thin

Asian Steak Sauce:

• ½ C-Ketchup
• 1/8 C-Soy Sauce
• 1/8 C Rice Wine Vinegar
• 1/8 C-Lime Juice

• 1/8 C-Fish Sauce
• ¼ C-Palm Sugar

2 Domestic Lamb Racks (about 3 lbs.)

Salt & Pepper

Steak Sauce:

In a bowl, mix all ingredients together.  Refrigerate until ready to use.

Mint-Peanut Sauce:

In a blender, blend the first nine ingredients until a paste forms.  In a slow, steady stream add the oil.  Turn off the blender add the coconut milk, pulse once or twice until milk is incorporated.  DO NOT OVER MIX! The sauce will break.  Thin with water & refrigerate until use.

Ginger Vinaigrette

In a blender, puree the first four ingredients.  Add the oil in a slow, steady stream.  Refrigerate until use

Crushed Yukon Potatoes

Clean potatoes, cut into 1/4’s Place into a pot.  Add garlic and ginger then cover with Salted water. (Very important to season the water with enough salt to taste)  Boil the potatoes until fork tender.  DO NOT OVER COOK!  Drain, add last six of ingredients, and crush potatoes.  Adjust seasoning with salt and white pepper.   Keep warm until use.

Cucumber Slaw:

In a bowl, five minutes before plating mix the first five ingredients with enough vinaigrette to coat the slaw then season with salt & black pepper.

Lamb:

Trim some fat from the lamb, french the bones & and cut each rack in half making sure each piece has equal amount of ribs.  Season with salt and black pepper, grill to desired doneness and let rest for five minutes.

On The Plate:

Place a scoop of potatoes at the two o’clock position on the plate.  Circle the potatoes with the sauces. Cut each “rack” in half; place one on the plate temperature side up next to the potatoes.  Stack the other piece on the potatoes temperature side up, bone in the opposite direction then the first.  Rest the slaw on the top piece of the lamb and serve!

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