Wood Roasted Anderson Ranch Lamb Rack Recipe
charred eggplant & mascarpone puree, Bella Organics heirloom beefsteak tomatoes, cucumber, sumac, mint, pistachio
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Lamb Rack
Preheat your wood-fired grill or oven to a high temperature (about 450°F/232°C). Season the lamb rack generously with salt, black pepper, and a tablespoon of olive oil. Sear the lamb on all sides over direct heat until browned, about 5-7 minutes.
Roast the Lamb
Transfer the lamb rack to the indirect heat side of the grill or into the preheated oven. Roast for about 20-25 minutes for medium-rare, or until it reaches your desired doneness. Let it rest for 10 minutes before slicing.
Prepare the Eggplant Puree
While the lamb is roasting, pierce the eggplants with a fork and place them directly on the grill or under the broiler. Char until the skin is blackened and the flesh is soft, about 15-20 minutes. Once charred, scoop the flesh into a bowl and blend with mascarpone cheese, remaining olive oil, salt, and pepper until smooth. Adjust seasoning to taste.
Prepare the Salad
Dice the heirloom tomatoes and cucumber. In a bowl, combine the diced tomatoes, cucumber, chopped mint leaves, sumac, and a drizzle of olive oil. Toss gently to combine.
Serve
Slice the rested lamb rack into chops. Plate a generous scoop of charred eggplant and mascarpone puree, add the tomato and cucumber salad on the side, and garnish with chopped pistachios and additional mint leaves.