0 Ratings
- 4 - 6 Servings +
0.25 cup almonds
6 garlic cloves, roughly chopped
1 cup parsley leaves
2 anchovy fillets packed in oil, drained
1 lemon, zested
1 tbsp fresh lemon juice
0.25 cup olive oil
pinch salt
pinch freshly ground pepper
2 racks of PEi lamb (1 ½ - 2 pounds each), frenched
2 cup fresh or frozen cranberries
1 PEI gala apple, small dice
0.333 cup brown sugar
1 orange, zested and juiced
In a food processor combine almonds, garlic cloves, parsley, anchovies, lemon zest and lemon juice, pulse until everything is finely chopped. With the machine running, slowly stream in olive oil, season with salt and pepper.
Season lamb racks on both sides with salt and pepper. Then rub gremolata all over lamb racks. Let marinate for at least 1 hour at room temperature or overnight in the refrigerator.
Roast lamb at 425°F for 20 – 30 minutes on a parchment paper lined baking tray for medium rare or until the internal temperature reaches 145°F. For more well done racks, continue cooking for 5 – 10 minutes longer, until the internal temperature reaches 165°F. Remove from oven and let rest 10 minutes before slicing.
While lamb is roasting, make the cranberry apple compote. In a medium sized pot combine cranberries, apple, brown sugar, orange zest and juice. Bring to a simmer over medium-high heat and then reduce heat to medium and let cook and reduce for 15 minutes. Remove from heat.
Slice lamb racks into chops and serve with cranberry apple compote.
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