Last week I did my first Happy Hour collaboration with The Quail & Olive and Big Sur Vineyards. This was the third food pairing I created for the event.
'Rack of Lamb' might sound fancy, but it's just like any other roast. This is definitely worth the effort. This one is seasoned simply for roasting. Then, it's sliced and served with drizzles of the Blackberry Roasted Pepper White Balsamic Vinegar (at The Quail & Olive) and 25 Star Balsamic Vinegar (at The Quail & Olive). If fresh berries are in season, scatter them over your plate before serving.
Ingredients
rack of lamb (with 6 to 8 ribs)
1 to 2 teaspoons Ras el Hanout
1 teaspoon salt
1 /2 teaspoon black pepper
olive oil (I prefer Taggiasca, at The Quail & Olive)
Blackberry Roasted Pepper White Balsamic Vinegar
25 Star Aged Balsamic Vinegar
radish greens for garnish optional)
fresh berries for garnish (optional)
Also needed a roasting pan fitted with rack
Procedure
Preheat oven to 450 degrees Fahrenheit. Rub lamb with spices, salt, and pepper. Place the lamb in a roasting pan, fat-side up, and drizzle liberally with Taggiasca olive oil.
Place pan in the oven and roast for 25 minutes. Turn the lamb, fat-side down this time, and return to the oven for an additional 15 minutes for medium-rare meat. Cook longer, if you prefer your meat more done than medium rare.
Transfer lamb to a carving board, stand rack upright and let rest for 10 minutes. Carve in between the rib bones and transfer to plates. Drizzle the lollipops with vinegars and scatter radish greens and berries, if using.
Stay tuned for the wine pairings in my wrap -up post for the event!