Raspberry Mint Rack of Lamb |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Different, elegant, and absolutely delicious Ingredients:
1 lb mixed salad green |
1/4 lb fresh mint, de-stemmed |
4 lamb racks, each with eight chops |
1/2 lb gorgonzola or 1/2 lb blue cheese, crumbled |
1/2 lb raspberries |
1/4 lb slivered almonds |
1/4 cup lime juice (freshly squeezed, if possible) |
3 tablespoons raspberry jam, seedless |
2 tablespoons mint jelly |
1 tablespoon vegetable oil |
1 clove garlic, minced |
1/4 teaspoon salt |
1/4 teaspoon dry mustard |
1/4 teaspoon pepper |
Directions:
1. -To Prepare Dressing-.
2. Combine all ingredients in an electric blender; process until smooth.
3. Cover and chill before serving.
4. Toast almonds on a sheet pan in the oven for approximately 10 minutes, or until golden brown- set aside.
5. Wash lettuce and mint and dry them thoroughly.
6. Gently rinse raspberries if necessary.
7. Grill lamb either on a conventional grill or stovetop grill pan until desired degree of doneness is reached (usually 10 to 20 minutes), and cut four chops per serving.
8. Toss lettuce and mint and arrange on a plate.
9. Form a mound of crumbled Gorgonzola or bleu cheese in the center of each plate, and top with raspberries.
10. Arrange lamb chops at top of plate.
11. Sprinkle with almonds and serve dressing on the side.
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