Rack Of Lamb w/Grilled Vegetables & Herb Potato
- 16 oz rack of lamb
- Kosher salt
- Fresh pepper
- 2 tbsp olive oil
- 1 large Yukon Gold Potato per potato cake
- 1 Tsp rosemary
- 1 Tsp minced shallot
- Pinch of kosher salt
- Green and red bell peppers
- Yellow zucchini
- Fresh Basil Puree
- 2 Tbs Extra Virgin Olive Oil
- Kosher Salt to taste
Clean lamb and trim fat. Tie strings around each bone and pull order to remove remnants from bone. Sprinkle with salt and pepper.
Grill mark both sides on high heat for approx 1 minute per side.
Reduce heat to medium and move lamb to upper rack for 20 minutes. Lid closed.
With a large hole grader, shred potato into a bowl. Add salt, chopped rosemary and minced shallot.
Form into patty.
Place olive oil in preheated pan and add potato mixture.
Fry until golden brown and flip.
Combine salt, fresh basil puree and olive oil.
Coat vegetables with olive oil mixture.
Grill medium high until desired doneness.
Serve Lamb with Grilled Vegetables and Roësti Potatoes.