Go to: Just Lamb Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Roasted Rack of Lamb with Tomato Compote

Lamb
1 Rack of lamb;, (8 chops)
4 Cloves garlic
1 tb Rosemary
1 tb Thyme
1/4 c Olive oil


Tomato Compote
1/2 c Onion diced
2 tb Minced garlic
1/4 c Diced carrots
1/4 c Diced celery
1/4 c Chopped black olives
1 tb Chopped anchovies
3 c Chopped; peeled and seeded tomatoes
1/8 c Olive oil


In a blender, puree garlic, rosemary, thyme and olive oil. Coat lamb with oil mixture and let stand overnight in the refrigerator. Season with salt and black pepper.


Roast at 450 degrees until medium rare or desired doneness.


Tomato Compote: In a saucepan, sweat carrots, onions, celery and garlic.


Add tomatoes, olives, and anchovies. Cook down until most of the juice from tomatoes is gone.


Season with salt and pepper.


Garnish with sauteed spinach and thin strips of fried shoestring potatoes.


Yield: 4 servings


Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.