GRILLED RACK OF LAMB- VIN COTTO

GRILLED RACK OF LAMB- VIN COTTO image

Categories Lamb

Yield 4-6

Number Of Ingredients 21

Ingredients

SERVES 4 TO 6
INGREDIENTS
For the lamb:
2 teaspoons whole fennel seed
(or 1 teaspoon ground)
juice of 2 lemons·
juice of 2 oranges
1 clove garlic, peeled
2 tablespoons extra-virgin olive oil
I tablespoon harissa or crushed red
pepper flakes
2 full racks of lamb, about 2 to 2 to 2 1/4 pounds each (plan on 4 bones per person)
1 1/2 tablespoons salt
1/2 teaspoon coarse-ground black pepper
For the glaze:
1/2cup balsamic vinegar
1/2 cup vin cotto (if you can't find vin cotto,
up the balsamic vinegar to 1 cup)
1/4 teaspoon red pepper flakes
1/2 tablespoon finely chopped rosemary
sea salt for sprinkling

Steps:

Method/Preparation 1 Toast fennel seeds in small pan over low heat til they become Fragrant about 2 min.(If you're using the ground fennel don't toast it.) 2 Blend fennel seeds (or ground fennel,lemon juice, orange juice, garlic, olive oil, harissa or red pepper flakes in the blender on medium until combined, about 30 seconds. 3 Place the lamb in a large container and put the mixture over top. Cover with plastic wrap and place in the fridge to marinate for at least 2 hours-the longer the meat rests in the marinade the better up to 8 hours. 4 Turn the broiler grill to high 5 Remove the lamb from the fridge and allow it to come to room temperature on counter, at least 30 minutes. Reserve marinade. 6 Season lamb on both sides with salt and pepper. Place it on a roasting rack and put under broiler on middle rack or on the grill with the cap of fat facing down. 7 Broil the lamb until fat cap starts to caramelize, about 3 minutes. Rotate the pan and continue broiling as it browns. about 2 1/2 minutes more. Flip lamb racks over and continue broiling until the fat on top has started to caramelize and render. about 5 more minutes. 8 Turn oven 400. Remove lamb from oven, brush it with marinade both sides, return to oven. Cook until desired level of doness-20-25 min. med Rare (or 115 on meat thermomenter) Remove lamb from oven, rest on roasting Rack for 20 min. GLAZE 1 combine balsamic vinegar, vin cotto, red pepper flakes in small pot over high heat, reduce by half about 8 min. (ventilate kitchen well) 2 Remove pot from heat; add chop rosemary, mix. Glaze should taste sweet, sour, herby all at once. To Finish Dish: Cut chops between bones. Brush lamb with vinegar glaze, sprinkle with sea salt.