I’m Not Even a Lamb Lover… but This One Got Me

• total tid: 2 hours 28 minutes

Ingredienser

Avi is the lamb pro in our house and this was INCREDIBLE. Fall-off-the-bone tender, not gamey at all and packed with flavor. A true holiday showstopper! ❤️

Comment “LINK” for the printable recipe + links to everything used.

SHOWSTOPPING RACK OF LAMB

Lamb

3½ lb rack of lamb

2 tbsp oil

1 tbsp paprika

1 tsp salt

1 tsp black pepper

6–8 garlic cloves, minced

Vegetables

1 large onion, sliced

12 small onions, peeled & left whole

12–15 white mushrooms, whole

4 Italian eggplants, partially peeled & quartered

8 garlic cloves

8–10 pitted prunes

2 red chili peppers, optional

2 tbsp oil

Few bay leaves

1 cinnamon stick

1 tbsp paprika

1 tsp salt

1 tsp black pepper

Sauce

⅓ cup tomato paste

1 tsp salt

2 cups water

Carrot Rice

2 cups basmati rice, washed & drained

1 large or 2 small carrots, peeled & shredded

2 tbsp oil

2 tsp salt

4 cups water

Fremgangsmåte

Rub lamb with oil, paprika, salt, pepper and garlic. Sear in a large oven-safe pan for a few minutes per side until beautifully browned. Remove and set aside.

In the same pan, add sliced onion, seasonings, bay leaves and cinnamon. Once golden, add eggplant, whole onions, mushrooms, garlic, prunes and chilies. Cook 8–10 minutes, allowing the vegetables to brown.

Make a well in the center and return lamb to the pan. Mix tomato paste, salt and water and pour over. Cover tightly with parchment paper and foil. Bake at 400°F for about 2 hours, until beautifully tender.

For the rice, add rice, carrots, oil, salt and water to a nonstick pot. Bring to a boil, lower to a simmer, cover and cook 10 minutes. Turn off heat, fluff and let sit covered another 5–7 minutes.

To serve, spread rice onto a large platter. Separate the rack into chops and arrange over the rice. Spoon all those gorgeous vegetables and juices over and around the lamb. Garnish with parsley and ENJOY! ❤️

This one belongs on the holiday table✨