We Cook! Mill’s Tavern Grilled Rack of Lamb, Moroccan Rice, Pickled Red Onion…

by Executive Chef Edward Bolus, Mill’s Tavern

Grilled New Zealand Rack of Lamb with Moroccan Rice Pilaf, Pickled Red Onion, Sliced Almonds, and Mint Demi

Savor the perfection of Grilled New Zealand Rack of Lamb, expertly seasoned and grilled, accompanied by fragrant Moroccan rice pilaf, tangy pickled red onion and a blend of toasted almonds and fresh mint demi. Each layer of flavor melds to create a culinary masterpiece that promises a memorable dining experience!

Preparation Time: Approximately 50 minutes (excluding pickling time)

Cook Time:  60-70 minutes (including grill preheat time)

Serves: 2 servings

Ingredients:

For the Grilled New Zealand Rack of Lamb:

• 2 New Zealand racks of lamb (3-to-4 total lbs.)
• Salt and pepper, to taste
• Olive oil, for brushing

For the Moroccan Rice Pilaf:

• 1 cup long-grain white rice
• 2 cups chicken or vegetable broth
• 1/2 cup diced onion
• 1/2 cup diced bell pepper (any color)
• 1/2 cup diced carrots
• 1/2 cup raisins or dried apricots, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste
• 2 tablespoons olive oil

For the Pickled Red Onion:

• 1 large red onion, thinly sliced
• 1/2 cup white vinegar
• 1/4 cup water
• 2 tablespoons sugar
• 1 teaspoon salt

For the Sliced Almonds and Mint Demi:

• 1/4 cup sliced almonds, toasted
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup demi-glace

Instructions:

1. Prepare the Pickled Red Onion:

• In a small saucepan, combine white vinegar, water, sugar, and salt. Heat over medium heat until sugar and salt dissolve.
• Place thinly sliced red onion in a heatproof bowl and pour the hot liquid over it. Let it sit for at least 30 minutes to pickle. Drain before using.

2. Prepare the Moroccan Rice Pilaf:

• Rinse rice under cold water until the water runs clear. Drain well.
• In a large saucepan, heat olive oil over medium heat. Add diced onion, bell pepper, and carrots. Cook for about 5 minutes, or until vegetables start to soften.
• Add minced garlic, cumin, coriander, and cinnamon. Cook for an additional minute until fragrant.
• Add rice and cook for another 2 minutes, stirring to coat the rice with spices and vegetables.
• Pour in chicken or vegetable broth and add raisins or chopped dried apricots. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is cooked and the liquid is absorbed.
• Fluff with a fork before serving.

3. Prepare the Sliced Almonds and Mint Demi:

• Toast sliced almonds in a dry skillet over medium heat until golden brown. Set aside.
• In a small saucepan, warm the demi-glace over low heat. Add chopped mint leaves and toasted almonds. Keep warm until serving.

4. Grill the New Zealand Rack of Lamb:

• Preheat grill to medium-high heat.
• Season racks of lamb generously with salt and pepper. Brush with olive oil.
• Place racks on the grill and cook for about 3-4 minutes per side for medium-rare, or until they reach your desired level of doneness.
• Let lamb rest for a few minutes before slicing.

5. Serve:

• Slice the rack of lamb into individual chops and arrange them on plates.
• Serve alongside the Moroccan Rice Pilaf, topped with pickled red onion.
• Drizzle the sliced almonds and mint demi over the lamb.

___

About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.