Charbroiled Rack Of Lamb Recipe

Marinate the Lamb

In a small bowl, mix together minced garlic, chopped rosemary, olive oil, salt, and pepper. Rub this mixture all over the rack of lamb and let marinate for at least 1 hour, preferably overnight.

Charbroil the Lamb

Preheat the grill to high heat. Place the marinated rack of lamb on the grill, bone side down, and cook for about 8-10 minutes per side for medium-rare. Let rest for 5 minutes before slicing.

Prepare the Potato Pavé

Preheat the oven to 375°F (190°C). Grease a baking dish with butter. Layer the thinly sliced potatoes in the dish, seasoning each layer with salt and pepper. Pour heavy cream over the top and dot with butter.

Bake the Potatoes

Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes until golden and crispy on top. Let cool slightly before slicing into squares.

Make the Demi-Glace

In a saucepan, sauté minced shallots in butter until translucent. Add Cinzano and reduce by half. Add beef stock and simmer until the sauce thickens. Strain and keep warm.

Sauté the Vegetables

In a skillet, heat olive oil over medium heat. Add sliced carrots, zucchini, and bell peppers. Season with salt and pepper, and sauté until tender, about 5-7 minutes.