A Perfect Spring Rack

5 03 2011

March enters like a lion. As it exists like a lamb the arrival of spring is heralded. What could be better to usher in the springtime than to greet it with a perfect rack, of lamb. This delectable dish could also use lovely lamb loin chops or even Saratoga chops-rack or loin- it just depends on your preference.

We glaze the lamb with a lovely mix of springtime flavors like cherries and fresh herbs. The lamb rests on a bed of tender couscous and springtime vegetables like peas.

Balsamic Cherry Glazed Lamb

  • 1 rack of lamb, or 8 lamb loin chops (Saratoga chops also work well)
  • 1 Tbs butter
  • 1 shallot, chopped
  • 6 oz fresh, pitted or 4 oz dried cherries
  • 1/3 cup Cherry Kijafa (or other cherry liqueur)
  • ¼ cup balsamic vinegar
  • 1 tsp dry mustard
  • 1 cinnamon stick
  • 1 sprig of rosemary

If using dried cherries, let them sit in the liquid for an hour before preparation. Heat the butter in a medium saucepan and melt over medium heat. Add the shallot and soften, 2-3 minutes. Add the rest of the ingredients and simmer for fifteen minutes, the liquid should reduce by ¼ to 1/3.  Remove the rosemary and cinnamon. Using an immersion blender or in small batches in a blender or food processor puree the mixture. It will resemble a thin paste. Remove and coat the lamb. Grill the lamb until done, allow to rest, slice and serve.

Springtime Couscous

  • 2 Tbs olive oil
  • 2 cups couscous, preferably Israeli type
  • 2 ½ cups chicken stock
  • 1 cup fresh peas (frozen is OK)
  • 1 cup baby carrots cut into a small dice
  • 8oz pearl onions, peeled
  • 1 Tbs mint, finely chopped

In a medium sauté pan heat 1 Tbs olive oil. Add the couscous and lightly toast, stirring frequently about 3 minutes. While the couscous is toasting, bring the stock to a boil. Remove the couscous and place in a large bowl, add the stock and cover for 8-10 minutes. While the couscous is finishing, heat the remaining 1 Tbs of olive oil and add the onions and cook for 2-3 minutes. Add the carrots, cook for another minute and then add the peas and cook for another 1-2 minutes. Remove and add to the couscous mixture. Add chopped mint and mix well. Season as needed with salt and pepper.




6 responses

5 03 2011

A dish fit for kings! and lions!

6 03 2011
6 03 2011

delightful meals love lamb going to Australia and New Zealand this month will have to get me some !!


6 03 2011

No lamb-like weather here, yet, as it snowed all day today. Will keep this on the back burner until later in the month. 😀 The couscous looks awesome. Thanks for an idea to dress up the side!

7 03 2011

Oh my gosh, just what the doctor ordered! Now I REALLY wish it was spring here in SA, instead of pre-autumn… I could seriously get stuck into a plate of those (and would probably not be able to stop at a healthy amount!)

11 03 2011
E Stelling

He he my husband used to tell me I was his ‘Perfect Spring Rack’ when we first got married…oops did I go there! We love love love this type of food, now I have to convince him its time for possibly a whole rack, Easter would be a good reason, thanks doc!

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