Ingredients
New Zealand Spring Rack of Lamb
¼ cup Maitake Mushrooms
3 pounds Purple Potato
A handful of Wild Oregon Greens
Salt & Pepper to taste
1 Teaspoon of each dried Rosemary and Thyme
1 to 2 Tablespoons of dried Oregano
1 ½ tablespoons of Tamari
Grapeseed & Olive Oil
1/4 stick of butter
Apple Cider Vinegar or Acid of choice
2 Garlic Cloves
2 ounces of Unsweetened Coconut Cream
Carne Asada citrus blend of choice
Recipe
- Marinate the lamb rack in a simple solution with grapeseed oil, minced garlic, dried rosemary & thyme, lemon juice or ACV, salt, and pepper for roughly 30 minutes. Remove then coat the lamb with a thin layer of Carne Asada citrus blend of choice.
- Prepare the potatoes. Peel purple potatoes and chop into quarters, ensuring size symmetry (place into cold water if you can’t boil them right away). Layer a pot of water with dried oregano & salt for an herb bath, and boil until you can easily slide a knife into it. Turn heat off, and carefully drain, let cool, and put back into the residual hot pot along with 1/4 stick of butter, garlic oil (or granulated garlic), oregano, and coconut cream, then mash until smooth. (Use a food processor for faster/more precise mash).
- Prepare mushrooms. While the potatoes are boiling, fully trim the base of your Maitake mushrooms and gently cut them into leaves, keeping their character. Save for the grill.
- Prepare your heating elements. Using a grill or live fire, pre-heat your elements to roughly 425-450°F, with a two-zone grilling for direct and indirect heat, along with your grill-safe pan, such as cast-iron, in the middle of two zones to heat to medium.
- Using tongs, place the lamb rack on the direct heat for 2 to 3 minutes on both sides to get a good sear, then slide over to the indirect heat (or raise grill grates) for roughly 15-18 minutes, depending on your heating element. Grill to 125-130°F internal temperature and let rest for 10 minutes and temperature will rise to roughly 135°F.
- Place the mushrooms in the pan with a teaspoon of grapeseed oil and give the pan a swirl to capture the oil. Evenly sauté for roughly 2 minutes or until you see them soften, don’t stir them but once or twice, then add 1 ½ tablespoons of Tamari into the pan and swirl, take off direct heat and let simmer in liquid for 1 to 2 minutes. Sprinkle fine sea salt to taste.
- Pull all meat & veggies off heat around 125-130°F and let lamb rest and rise in temp to 135+°F for medium-rare. Roughly 10 minutes. Then slice between the bones.
- With a silicon spoon, spread the purple potatoes on the bottom layer of the plate, individual lamb on top of that, mushrooms on the side, along with the wild greens (or any fresh salad greens), and drizzle with your choice of salad vinaigrette, and drizzle melted garlic butter for the lamb if desired.
- Serve and enjoy!
