Roasted Rack of Lamb with California Wild Rice
Exotic spices and fresh herbs pair beautifully with this California Wild Rice and lamb dish
3 12 oz Racks of lamb
5 cloves Garlic
1/2 cup Olive oil (reserve 2 Tbl. for sauté)
1 small Onion
1 Granny Smith apple
8 Medjool dates
1/2 bunch Fresh mint and oregano (each)
1 cup California Wild Rice
1 tsp. Cumin
1/2 tsp. Turmeric
1/8 tsp. Cloves
Salt and pepper to taste
3 oz Toasted almonds
Marinate lamb with olive oil, garlic and fresh oregano for at least 24 hours.
Precook California Wild Rice in 3 cups salted water until done – about 35 to 40 minutes.
Preheat oven at 450 F.
Sear lamb over high heat, two minutes on each side. Then place in ovenproof dish and roast for 10 minutes.
Take out of the oven and let meat rest for at least 5 to 8 minutes.
Dice apple, onion and dates, then sauté in 2 tablespoons olive oil about five minutes.
Add spices and fold in cooked Wild Rice. Add chopped fresh mint. Taste and adjust seasonings if desired. Add toasted almonds to the rice just before serving.
Plate a couple of spoonfuls of Wild Rice in the center of each plate, slice each rack of lamb into four pieces each, and serve three pieces per plate.
Enjoy with Bernardus Monterey County Pinot Noir for a perfect match!
Recipe serves 4 people.
Nutrition facts per serving: Calories 840; Total Fat 52g; Cholesterol 130mg; Protein 40g; Carbohydrate 56g; Fiber 8g; Iron 4mg; Sodium 105mg; Calcium 161mg; Vitamin A 417 IU; Vitamin C 8mg
This recipe was developed for the California Wild Rice Advisory Board by Executive Chef Jérôme Viel, Wills Fargo, Carmel Valley, California :: www.cawildrice.com