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

by Executive Chef Edward Bolus, Mill’s Tavern

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

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 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!

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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.

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Love is in the Air at Red Stripe this Valentine’s Day

Red Stripe, located at 465 Angell Street in Providence, will offer a selection of menu specials in honor of Valentine’s Day on Wednesday, February 14th.  For more information or to make a reservation, visit www.RedStripeRestaurants.com or call 401-437-6950.

Red Stripe’s specials include a Roast Beet Salad with goat cheese, candied walnuts, mixed greens, and balsamic vinaigrette; housemade Potato Gnocchi with pomodoro sauce; and Surf & Turf Seafood Risotto, featuring a 6 oz. Black Angus filet mignon and jumbo shrimp served over lobster-white wine risotto.

About Red Stripe Restaurant:

Red Stripe restaurant serves creatively refined comfort food with an upscale French influence. Everything on the menu is made from scratch using fresh, high-quality ingredients. Some of Red Stripe’s most popular menu items are the 12-ounce hangar steak served with their signature frites; Portuguese mussels with chorizo, cherry tomatoes, and white wine; grilled cheese with prosciutto, poached pear, and pesto; and juicy, hand-packed burgers.

Red Stripe is located at 465 Angell Street in Wayland Square on the East Side of Providence.  The restaurant features a 1,650 sq. ft. private dining room, bar, and 70+ seat function space, and accommodates a total of 170 diners. For more information, visit www.redstriperestaurants.com.

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Celebrate a Romantic Valentine’s Day at Mill’s Tavern

Celebratory specials will complement seasonal entrées and award-winning steaks

Mill’s Tavern, located at 101 North Main Street in Providence, will celebrate Valentine’s Day with a selection of menu specials crafted by Executive Chef Ed Bolus and his culinary team, available on Wednesday, February 14th. For reservations, please call 401-272-3331. For more information, please visit www.MillsTavernRestaurant.com.

Mill’s Tavern’s Valentine’s Day starters include Oysters Rockefeller with bearnaise sauce; Escargot Bordelaise with garlic crostini; and a heart-shaped Candied Beet Salad with Red Tabby spinach, balsamic vinaigrette, herb whipped chevre, and pomegranate.

Entrées include a 32 oz. Beef Porterhouse for Two with lobster mornay sauce and confit baby bliss potatoes; Veal Oscar Roulade with bearnaise sauce; andseared Dayboat Scallops with truffled mushroom risotto.

For a sweet ending, guests can enjoy Dark Chocolate Fondant with cocoa nib crumble and raspberry beet ice cream and Strawberry Mousse with white chocolate yogurt crémeux, red velvet cake, Marcona almonds, yuzu curd, and strawberry rose sorbet.

A selection from Mill’s Tavern’s seasonal menu will also be available, and includes raw bar items as well as Oysters Caviar with market fish ceviche, housemade wasabi crème fraîche, and Hackleback Sturgeon caviar; yuzu sesame Ahi Tuna Tartare with togarashi rice paper puffs; Artisanal Greens with candied pecans dressed in a cranberry vinaigrette; Potato Leek Soup with crispy leeks and housemade lardons; and a Woodfired Flatbread topped with Port-poached pear, gorgonzola fondue, candied walnuts, and a warm honey drizzle.

Entrées include seared Long Island Duck Breast with Pinot Noir-poached plums, parsnip puree, and mandarin-duck demi sauce; coffee-braised Short Ribs with truffled polenta and gremolata; seared Salmon with lemon-leek risotto, shaved parmesan, truffled balsamic glaze, and pea shoots; Mill’s Beef Bourguignon with pearl onions, mushrooms, and pappardelle; Sweet Potato-Sage Gnocchi with duck confit, mushroom conserva, and truffled brown butter; and a grilled New Zealand Rack of Lamb with duck fat heirloom fingerling potatoes and mint salsa.

Mill’s steaks include an 8 oz. Black Angus Filet Mignon with sauteed shiitake and chanterelle mushrooms and cipollini onions, 16 oz. Black Angus Ribeye with horseradish cream sauce, and a 12 oz. imported Australian Wagyu Strip with Mill’s steak sauce.

Seasonal side dishes include fried Brussels Sprouts with Riesling-poached golden raisins, crispy bacon, crumbled gorgonzola, and a Port wine reduction; Mac ‘n’ Cheese with house-smoked crispy bacon lardons; Roasted Sweet Potatoes with onions, bacon, and herbs; and Maria’s Fresh Pasta with red or white sauce.

About Mill’s Tavern:

For years, this Rhode Island favorite has provided guests with an exceptional dining experience. Whether for a romantic evening, special celebration or business dinner, Mill’s Tavern offers that perfect match: fine dining in a unique urban setting at the foot of historic College Hill. Chef Edward Bolus delivers an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways. The fruits and vegetables are harvested from area farms. The chops and steaks are cut daily and the seafood is always fresh. Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees a dining experience that is noteworthy.  In 2023, Mill’s Tavern was voted best steakhouse in Rhode Island by Yelp.

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 has been the recipient of Wine Spectator magazine’s “Award of Excellence” annually since 2014.  

This Providence destination restaurant has tables that can be reserved for small private functions or special celebrations. Whether enjoying a glass of wine and fresh oysters at the bar or a multi-course dinner in the elegantly appointed dining room, Mill’s Tavern serves up a delightful experience.  For more information, visit www.millstavernrestaurant.com.