We Cook! Easter Grilled Rack of Lamb with Fingerling Potatoes, Mint Salsa – Mill’s Tavern

by Executive Chef Edward Bolus, Mill’s Tavern

Grilled Rack of Lamb with Duck Fat Heirloom Fingerling Potatoes and Mint Salsa for Easter

Mill’s Tavern presents a savory dish of grilled rack of lamb, seasoned with garlic and rosemary; duck fat-roasted heirloom fingerling potatoes; and a refreshing mint salsa. This recipe is perfect for a special occasion – like Easter – or a sophisticated dinner at home!

Servings: 4

Total Prep Time: 45 minutes

Total Cook Time: 20 minutes

INGREDIENTS:

For the Lamb:

• 2 racks of lamb, about 1 1/2 pounds each, trimmed
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• Salt and pepper to taste
• Olive oil for brushing

For the Potatoes:

• 1 1/2 pounds heirloom fingerling potatoes, washed and halved lengthwise
• 2-3 tablespoons duck fat (chicken fat can be used as a substitute)
• Salt and pepper to taste
• Chopped fresh parsley for garnish

For the Mint Salsa:

• 1 cup fresh mint leaves, chopped
• 1/4 cup fresh parsley leaves, chopped
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• 1 clove garlic, minced
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste

INSTRUCTIONS:

1. Prepare the Lamb Racks:

• In a small bowl, mix the minced garlic, chopped rosemary, salt, and pepper.
• Rub the mixture all over the lamb racks, covering them completely.
• Let the lamb marinate at room temperature for about 30 minutes while you prepare the potatoes and mint salsa.

2. Prepare the Potatoes:

• Preheat your grill or stovetop grill pan to medium-high heat.
• Place the halved fingerling potatoes in a large bowl.
• Melt the duck fat and pour it over the potatoes. Toss until the potatoes are well coated.
• Season with salt and pepper to taste.
• Transfer the potatoes to a grill basket or a piece of aluminum foil, arranging them in a single layer.
• Grill the potatoes over medium-high heat, turning occasionally, until they are tender and lightly charred, about 15-20 minutes.
• Once done, remove from the grill or grill pan and sprinkle with chopped fresh parsley.

3. Prepare the Mint Salsa:

• In a small bowl, combine the chopped mint leaves, chopped parsley leaves, red wine vinegar, honey, minced garlic, and extra virgin olive oil.
• Season with salt and pepper to taste.
• Stir until well combined. Set it aside.

4. Grill the Lamb Racks:

• Brush the grill grates with olive oil to prevent sticking.
• Place the lamb racks on the grill, meat side down, and grill for about 4-5 minutes per side for medium-rare, or until the desired doneness is reached.
• Remove the lamb racks from the grill and let them rest for a few minutes before slicing.

5. Serve:

• Slice the grilled rack of lamb into individual chops.
• Arrange the lamb chops on a serving platter alongside the grilled fingerling potatoes.
• Drizzle the mint salsa over the lamb chops or serve it on the side.
• Garnish with additional fresh mint leaves if desired.
• Serve immediately and enjoy your delicious meal!

___

Edward Bolus from the 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.