Rack of Lamb Recipe
with aromatic herb infused pan juices, Taggiasche olive tapenade and summer garden vegetables
Chef Marc Lanteri Ristorante Al Castello Grinzane Cavour
Husband and wife team, Marc Lanteri and Amy Bellotti, run this suggestive Michelin Star restaurant, Al Castello in the grand castle of Grinzane Cavour. We have the honor of calling them friends! Amy is an American expat, originally from Colorado who ventured off to Culinary School in Piemonte. Marc Lanteri comes from an interesting area on the border of France and Piemonte called Valle Roya where you can see the mix in his beautifully done dishes. Alessandro, their sommelier has helped us to pick out the best wine from our Barolo Wine Selection to go with this dish.
Giuseppe Nada “Mai Piu”
Barbaresco Riserva 2011
>> You can also watch my IGTV interview with Amy on Instagram
>> For my video / interview with winemaker from Nada about this wine watch the video on Youtube Channel
Photo Credits M. Vinella
MARC’S RACK OF LAMB with aromatic herb infused pan juices, Taggiasche olive tapenade and summer garden vegetables
INGREDIENTS FOR 4 PEOPLE
- 2 racks of lamb or 8-12 chops
- 0,5L Beef Stock
- 1 cup mirepoix, medium dice
- Fresh thyme, rosemary and oregano
- sea salt qb
- 2 carrots
- 1 zucchini
- 4 radishes
- 200gr green beans
- 1/2 c Taggiasche olive tapenade* , room temperature
*What are Taggiasche olives? A local Ligurian black olive but you can use any olive tapenade (Kalamata for ex.) you can find
Brown the rack of lamb in a hot sautè pan with a drizzle of olive oil and a piece of butter. Remove and dust with sea salt.
Add mirepoix to sautè pan and brown vegetables, bathe with stock and ad aromatic herbs.
Reduce to 1/2, adjust salt and pass through fine mesh strainer. Set aside.
Prepare garden vegetable assortment and cook in salted boiling water leaving vegetables al dente.
Remove from water and drizzle with extra vergine olive oil.
Bake lamb in 350° F oven for 8-10 minutes. Wrap in aluminum foil and allow to rest for 10 minuts.
Heat serving plates in oven, nappe with olive tapenade, plate vegetables.
Slice lamb chops and plate, sauce and serve!
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