Pan Roasted Spring Vegetables with Lamb Rack & Smoky Potato Vinaigrette
This dish perfectly captures the beautiful flavors of spring. Looking for the perfect wine pairing? We recommend our Dragon’s Tooth Red Blend to complete this show-stopping meal.
- 2 local lamb rack, frenched and cut into 4 bone chops
- 2 Tbsp cooking oil
- 12 baby carrots, stem removed and peeled
- 8 oz sugar snap peas, cleaned (green beans may be substituted)
- 1 Tbsp fresh mint, picked and rough chopped
- 8 oz Yukon gold potato, peeled and medium diced
- 1 Tbsp fresh shallot, minced
- 1/2 tsp smoked paprika
- 1/4 cup sherry vinegar
- 3/4 cup olive oil
- 1 Tbsp Trefethen extra virgin olive oil
- Pinch of sugar
- Salt and black pepper to taste
Procedure
- 1Place the shallot, vinegar, paprika, pinch of sugar and pinch of salt into a medium mason jar. Mix gently and set aside at room temperature for at least one hour. This will lightly “pickle” the shallots. Place peeled and diced potatoes into a sauce pot and cover with cold water and a pinch of salt. Slowly bring to a simmer. Cook potatoes until tender. Careful not to overcook. You want them to keep their shape. Once cooked, remove from heat and strain. Set aside to cool.
- 2Season the lamb well with salt and pepper. Heat a skillet, large enough to hold all lamb racks, on the stove to medium high heat. Add cooking oil and let it heat. Add the lamb racks and cook to desired temperature. Remove the pan from the heat. Remove the lamb from the pan and let rest. Leave all drippings in the pan.
- 3While the pan is still hot, add the carrots and return to heat. Cook the carrots on medium high heat to get a good sear. Cook for about 2 minutes and then add the peas. Cook the peas and carrots for another 2-3 minutes or until tender. Taste and season with salt and pepper as needed. Remove from heat. Finish with fresh mint and any drippings from the lamb resting pan.
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