Grilled New Zealand Half-rack Of Lamb Recipe

Bring lamb to room temperature

Remove the half-rack of lamb from the refrigerator 30–40 minutes before cooking so it reaches near room temperature; pat dry with paper towels.

Season lamb

Combine kosher salt, black pepper, chopped rosemary, chopped thyme, minced garlic, and olive oil to make a paste. Rub the paste evenly over the meaty side of the lamb, then season the bone side lightly with pepper. Let rest 10 minutes while preparing grill or pan.

Grill (or pan-sear) lamb

Preheat grill to medium-high (about 425°F/220°C) with one cooler zone for resting. Oil grates. Sear lamb, meat-side down, 4–5 minutes until well browned and grill marks form. Flip and sear bone side 2–3 minutes. Move to indirect heat (or lower skillet temp) and continue cooking until internal temperature reaches 125–128°F (52–53°C) for medium-rare, about 8–12 more minutes depending on thickness. Use an instant-read thermometer placed in the thickest part of the meat.

Rest and finish

Transfer lamb to a cutting board, tent loosely with foil, and rest 8–10 minutes. During rest the residual carryover will raise temp to about 130–133°F (54–56°C). Sprinkle with flaky sea salt before slicing into four chops. Keep warm while finishing other components.

Cook potatoes

Place cubed Yukon Gold potatoes in a pot and cover with cold water by 1 inch. Add 1/2 tsp salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender and break apart easily with a fork, about 12–15 minutes.

Warm dairy

While potatoes cook, warm the milk and heavy cream with the butter in a small saucepan until butter melts and mixture is hot but not boiling. This prevents cooling the potatoes and helps smooth texture.

Drain and mash

Drain potatoes thoroughly and return to the hot pot over low heat for 30–60 seconds to evaporate excess moisture. Mash using a ricer or potato masher until mostly smooth.

Finish with truffle oil

Stir warmed dairy into mashed potatoes until creamy. Add salt, pepper, and truffle oil; taste and adjust seasoning. Keep warm covered until plating.

Prep chard

Separate stems from leaves. Chop stems into small pieces and roughly chop leaves. This ensures stems cook slightly longer so texture is even.

Sauté stems and garlic

Heat olive oil and butter in a large skillet over medium heat. Add sliced garlic and chopped chard stems; sauté 2–3 minutes until stems begin to soften and garlic is fragrant but not browned.

Add leaves and finish

Add chopped chard leaves in batches, tossing until wilted, 2–4 minutes. Sprinkle in red pepper flakes (if using) and salt. Finish with fresh lemon juice and chopped parsley, toss and remove from heat. Keep warm for plating.

Sauté shallot and reduce wine

In a small saucepan over medium heat, warm 1 tsp olive oil. Add minced shallot and sauté 1–2 minutes until translucent. Pour in the dry red wine and bring to a simmer. Reduce the wine by about half, approximately 6–8 minutes, scraping up any browned bits.

Add demi-glace and balsamic

Add beef or veal demi-glace (or reduced beef stock) and aged balsamic vinegar. Simmer gently until sauce thickens and coats the back of a spoon, about 6–10 minutes. Taste and adjust acidity or sweetness with a splash more balsamic if desired.

Finish with butter and season

Off the heat, whisk in cold cubed butter one piece at a time to enrich and slightly thicken the glaze. Season with black pepper and salt to taste. Keep warm; reheat gently if necessary before serving.

Spoon a generous portion of truffle mashed potatoes onto each plate. Arrange a portion of sautéed rainbow chard beside the potatoes. Slice the rested lamb into individual chops and fan 3–4 chops over the potatoes. Spoon the warm balsamic demi-glaze around and lightly over the lamb (not fully drenched). Sprinkle a pinch of flaky sea salt and a little chopped parsley over the lamb and greens for color. Serve immediately.