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Grilled Rosemary New Zealand Lamb With Fingerling ... Recipe

Grilled Rosemary New Zealand Lamb With Fingerling ... Recipe

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Grilled Rosemary New Zealand Lamb With Fingerling ...

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Ingredients:

Serving

1 rack of lamb , slice between racks into single-rib portions (about 8)
wet rub with rosemary
1 tbsp fresh rosemary, minced
2 garlic cloves, peeled
1 tbsp extra virgin olive oil
1 tbsp lemon juice, freshly -squeezed
kosher salt and fresh ground black pepper to taste
for fingerling potatoes
8 fingerling potatoes, cooked, peeled and cut into 1 inch discs
2 tbsp unsalted butter
1 clove garlic, crushed
1 tsp fresh parsley, minced
kosher salt to taste
for salad
1/4 cup fresh goat cheese, crumbled (room temp )
2 tbsp toasted pine nuts
organic arugula , a couple hand full''s
apricot vinaigrette
1/4 cup apricot all natural fruit spread
2 tbsp balsamic vinegar
1/3 cup extra-virgin olive oil
1 tsp fresh thyme
pinch of kosher salt and freshly ground black pepper

Directions:

For the lamb:
Combine garlic and rosemary in a large zip lock bag. Smash garlic with the rosemary until the garlic is like a paste. Add the lemon juice and olive oil. Season lamb with salt and pepper on both sides, add to zip lock bag and allow marinate for at least 1 hour.
Grill lamb over a flaming charcoal grill for about 4 minutes on each side for med-rare.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
For the fingerlings:
Melt butter in a medium non-stick pan over medium heat. Add garlic and stir until aromatic. Place potato disks in butter and brown until golden on each side. Sprinkle with salt and parsley when done.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
For the salad & vinaigrette:
Place arugula, goat cheese and pine nuts in a bowl. In a small saucepan over medium heat, dissolve the apricot jam with the balsamic vinegar, Whisk in the oil, add thyme and season.
Pour a little of the warm vinaigrette over the greens in bowl. Toss lightly to coat. Reserve some of the vinaigrette for garnish.
To plate: Place a mound of the salad in the middle of the plate. Prop up 3 of the lamb chops against the salad. Arrange fingerling discs around the lamb. Drizzle plate with remaining vinaigrette. Enjoy!!!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	806.99 Kcal (3379 kJ)
Calories from fat	669.97 Kcal
		% Daily Value*
Total Fat	74.44g	115%
Cholesterol	61.58mg	21%
Sodium	173.98mg	7%
Potassium	123.92mg	3%
Total Carbs	26.72g	9%
Sugars	23.59g	94%
Dietary Fiber	0.62g	2%
Protein	10.83g	22%
Vitamin C	6.1mg	10%
Vitamin A	0.1mg	5%
Iron	1.5mg	8%
Calcium	287.6mg	29%

Amount Per 100 g
Calories	483.92 Kcal (2026 kJ)
Calories from fat	401.76 Kcal
		% Daily Value*
Total Fat	44.64g	115%
Cholesterol	36.93mg	21%
Sodium	104.33mg	7%
Potassium	74.31mg	3%
Total Carbs	16.03g	9%
Sugars	14.15g	94%
Dietary Fiber	0.37g	2%
Protein	6.49g	22%
Vitamin C	3.7mg	10%
Vitamin A	0.1mg	5%
Iron	0.9mg	8%
Calcium	172.4mg	29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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