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Rack of Lamb

CLADIVM Picudo - Olive Oil Aioli

A true Mediterranean classic! This simple recipe emphasizes the dynamic flavour of La Aldea de Don Gil brilliantly, blending it with garlic and rosemary to produce a restaurant quality meal that is great for hosting dinners. Excellent with dry red wine, and best enjoyed with good people!

**To ensure the lamb is cooked to perfection each time, we recommend using a sous vide.**


Cuisine: Mediterranean
Recipe type: Dinner
Yield: 4 servings
Author: 
Prep time: 
Cook time: 
Total time: 
 

Ingredients

- Rosemary & garlic infused olive oil -

1 head of garlic finely minced

¾ cup of La Aldea de Don Gil extra virgin olive oil- divided into 2 equal portions

- Lamb -

⅓ teaspoon salt

1 sprig of rosemary

4 tablespoon of Rosemary & garlic Infused Olive oil for marinating

2 tablespoon of Rosemary & garlic Infused Olive oil for finishing

Directions

- Rosemary & garlic infused olive oil -

  1. In a frying pan on medium heat, place La Aldea de Don Gil Extra Virgin Olive oil ½ of the total olive oil and start heating gently. Add the garlic to the oil and heat until the garlic just begins to become translucent then quickly add the rosemary and mix for about 10-15 seconds and then pour in the rest of the uncooked olive oil and remove from heat and allow to cool for 20 minutes.
  2. Pour the infused olive oil into a clean bottle and allow to steep overnight. The olive oil can be kept for up to a week.

- Lamb -

  1. Using a paper towel pat dry the rack of lamb
  2. Remove the silver skin from the inside of the rack
  3. Sprinkle salt and pepper on the whole rack
  4. Drizzle the 4 tablespoon of olive oil over the rack covering all sides of the rack and place into a vacuum seal bag with a sprig of rosemary and seal. Place the bag in the refrigerator and allow to marinate for at least 4 hrs.
  5. Place the vacuum sealed bag into the sousvide bath set at 135°F for 3 hrs for medium rare or 140°F for 3 hrs for medium. This can be left in the bath for up to 5 hrs without concern.
  6. Remove the rack from the bag and discard the rosemary sprig then pat dry with a paper towel. In a large frying pan with the heat set at high until almost smoking then add some vegetable oil to the pan and start searing the lamb rack on all surface for 15-30 seconds each until a rich golden char is achieved on all sides. Remove the lamb onto a large serving dish and drizzle the finishing oil over the lamb.
  7. Lamb rack can be sliced and served immediately as no resting is required.

Nutrition Facts

Per serving (4)

Calories: 590 calories
Fat: 42 grams
Protein: 50 grams
Sodium: 180 mg
Cholesterol: 165 mg
Potassium: 0
Carbohydrates: 0
Vitamin A: 0
Vitamin C: 0
Calcium: 5%
Iron: 23%

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