Recipes
100% Grass Fed
SEARED LAMB RACK
On a Warm Salad of Roast Red Onion, Beets & Radishes
| Cut | Lamb Rack |
| Cook | Stove Top & Oven |
| Serves | 4 |
| Prep time | 30 MINS |
| Cook time | 30 MINS + 5 MIN REST |
| Level | MEDIUM |
Ingredients
2 lbs Atkins Ranch 8 bone lamb racks
2 red onions, peeled & wedged into 8ths
4 ozs mixed quinoa (red, black + white)
12 ozs beets (red or golden)
4 ozs radishes
1 garlic bulb, peeled
1 fresh red chili (or ½ tsp chili flakes)
1 tbsp fresh thyme leaves
1 cup fresh basil leaves
1 lemon
2 tbsp balsamic vinegar
3 tbsp extra virgin olive oil
salt & freshly ground black pepper
Method
Heat the oven to 350°F. Roast the wedged onions, garlic cloves (keep one), thyme, balsamic vinegar, 2 tbsp extra virgin oil, salt and pepper in a covered tray for 20 mins. Uncover and cook another 5 mins. Remove and increase heat to 375°F.
While the onions roast, rinse the quinoa and simmer for 12 mins in 1½ cups of water.
Peel and slice the beets into short fine sticks. Finely slice the radishes and red chili, grate the garlic, zest and juice the lemon. In a large bowl combine all the above ingredients and the onion roasting juices.
Liberally season the lamb racks with salt and pepper. Sear them bone side up on medium in an oiled oven-proof skillet for about 5 minutes. Finish the rack to medium rare in the hot oven for about 10 minutes. Rest for at least 5 minutes.
To finish tear the basil leaves into the salad and portion it evenly onto warmed plates. Slice the racks and serve them atop the salad. Drizzle with some extra virgin oil and finish with freshly ground black pepper.