We Cook! Mill’s Tavern’s Grilled New Zealand Rack of Lamb, Pilaf, Labneh, Blueberry Mint Demi

Grilled New Zealand Rack of Lamb, Lebanese Rice Pilaf, Lemon Labneh, and Blueberry Mint Demi (Serves 4):

This dish from the team at Mill’s Tavern brings together succulent grilled lamb, fragrant Lebanese rice pilaf, tangy lemon labneh, and a vibrant blueberry mint demi-glace, perfect for any elegant dinner or special occasion at home!

INGREDIENTS:

For the Grilled Rack of Lamb:

• 2 racks of lamb (8 ribs each)
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 2 tbsp olive oil
• Salt and pepper, to taste
  
  

For the Lebanese Rice Pilaf:

•  1 cup long-grain rice (like basmati)
• 2 tbsp butter or olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup pine nuts
• 1/4 cup slivered almonds
• 2 cups chicken or vegetable broth
• Salt and pepper, to taste
• 1/4 tsp ground cinnamon (optional)
• 1/4 tsp ground allspice (optional)
  
  

For the Lemon Labneh:

• 2 cups plain Greek yogurt
• 1 lemon, zested and juiced
• 1 tbsp olive oil
• Salt to taste

For the Blueberry Mint Demi:

• 1 cup fresh blueberries
• 1/4 cup red wine
• 1/4 cup beef or lamb demi-glace
• 2 tbsp fresh mint, chopped
• 1 tbsp honey
• 1 tsp balsamic vinegar
• Salt and pepper to taste
  
  

INSTRUCTIONS:

1. For the Lemon Labneh:
2. Place Greek yogurt in a cheesecloth-lined strainer over a bowl. Drain in the refrigerator for at least 4 hours or overnight to thicken.
3. Once thickened, transfer to a mixing bowl. Stir in lemon zest, lemon juice, olive oil, and salt until smooth.
   
   
4. For the Rack of Lamb:
5. Trim excess fat from the lamb racks. In a small bowl, mix minced garlic, rosemary, thyme, olive oil, salt, and pepper. Rub the mixture all over the lamb racks. Let marinate for at least 1 hour, preferably overnight.
6. Preheat oven to 400°F (200°C). Heat a large oven-safe skillet over medium-high heat. Sear the lamb racks for 2-3 minutes on each side until browned.
7. Transfer skillet to the preheated oven and roast for 15-20 minutes for medium-rare, or longer if preferred. Let the lamb rest for 10 minutes before slicing.
   
   
8. For the Lebanese Rice Pilaf:
9. In a large saucepan, melt butter over medium heat. Add pine nuts and almonds, sauté until golden brown. Remove and set aside.
10. In the same saucepan, add onion and garlic. Sauté until softened. Add rice and cook, stirring frequently, until lightly toasted.
11. Add broth, salt, pepper, cinnamon, and allspice (if using). Bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender.
12. Fluff rice with a fork, stir in toasted nuts, and serve warm.
    
    
13. For the Blueberry Mint Demi:
14. In a small saucepan, combine blueberries, red wine, and honey. Cook over medium heat until blueberries break down and sauce thickens.
15. Stir in demi-glace, balsamic vinegar, and chopped mint. Simmer for 5 minutes.
16. Adjust seasoning with salt and pepper. Strain sauce through a fine mesh sieve for a smooth finish.

5. Assembling the dish:
6. Plate a portion of Lebanese rice pilaf on each plate.
7. Slice the rack of lamb into individual chops and place 2-3 chops per plate.
8. Add a dollop of lemon labneh on the side.
9. Drizzle the lamb with blueberry mint demi.
10. Garnish with fresh mint or lemon zest if desired

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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.