“One of my favorite things to cook at home is rack of lamb,” says Matthew Kouri, executive chef at City Kitchen in Grosse Pointe. “The distinctive flavor, ease of preparation, and quick cook time make it a fall offering.” The chef likes Australian lamb because it has “great flavor and isn’t too expensive.” He gets his racks Frenched (fat-trimmed) from Fairway Packing in the Eastern Market. “I like to enjoy my lamb chops with a nice Bordeaux or Malbec,” he adds. “Cheers!”
Grilled Rack of Lamb with Sweet Potatoes, Cipollini Onions, Papini and Pumpkin Seed Gremolata (Serves 4)
Ingredients
Lamb Rack
One whole rack (16 bone) Australian or a half rack Colorado Frenched
Grilling seasoning of choice (salt and pepper, rosemary, thyme, etc.)
Sweet Potatoes
4-5 medium sweet potatoes
¼ cup of butter
½ lemon
Salt and pepper
Rapini
1 large bunch or 2 small, blanched in salted water
Cipollini Onions
2 cups onions, peeled
¼ cup of butter
Salt and pepper
Pumpkin Seed Gremolata
½ cup seeds
½ cup Italian parsley, chopped
1 orange, zested
½ teaspoon olive oil
Salt and pepper
Directions
Season the room-temperature rack of lamb and set aside. Pierce sweet potatoes with a fork, bake on a cookie sheet at 400 F for about an hour and 15 minutes. Brown butter over medium heat in a small pot until it starts to change color and bubble. Add a few drops of lemon juice and remove from stove.
Toast the pumpkin seeds in the oven for 5 minutes in a dry pan. Grill or pan-sear the rack of lamb to caramelize the outside. Melt a quarter-cup of butter in a sauté pan over medium heat and add the onions.
Cook gently to achieve an even char, or brûlée until tender. Remove potatoes from the oven. Place the lamb in the oven and roast for 15 to 20 minutes (longer for domestic lamb) or until desired temperature is reached (130 F to 145 F). Scrape flesh from the potatoes into a bowl and add browned butter, season with salt and pepper, and add a few drops of lemon. Mix until smooth.
Chop the pumpkin seeds and toss with orange zest, parsley, salt and pepper, and olive oil. Return onions to the heat and add the rapini. Toss together then season with salt and pepper. After the lamb has rested 8 to 10 minutes, slice into chops. Divide the sweet potatoes, Cipollini onions and rapini between four plates and add the chops and the gremolata.
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