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BALSAMIC FIG GLAZED RACK OF LAMB

THANKSGIVING LAMB WITH ROSEMARY BALSAMIC FIG GLAZE

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15 years ago I moved to the US. I grew up in South Africa and the only time I had eaten turkey, was when my mom would pick up a smoked one from the Kosher deli.

As my first Thanksgiving rolled round, I was excited to put on an amazing spread for all my friends. To say it didn’t go as planned is the understatement of the decade!!!

The night before I bought a 12 pound frozen turkey (big mistake) and left it to thaw in my sink. In the morning I tried to rub it with herbs and spices and stuff it but it was still a little chilled. I figured the oven would take care of that.

The recipe said that it would take 4 hours, so at around 10am I started to cook it. Every time I basted and checked on it, the internal temperate on the thermometer wouldn’t even register. I was in a flat panic but I figured by 4 o’clock (8 hours of cooking later) I would have the perfect bird.

With the table set and all my sides ready to go, my guests arrived. It was time to carve the turkey but not only was it undercooked…it was frozen solid at the center. Never in my wildest dreams did I imagine a frozen turkey would take 3-4 days to thaw. Why had no one told me to order a fresh one????

And so was born my fear of Thanksgiving turkey.

We ended up sending out for pizza but I vowed never again to cook a turkey. Over the years I have roped my husband into cooking one. It is always delicious and he does and amazing job. I always fall back on the excuse that being a South African, I'm a die hard meat eater, so on Thanksgiving I need to eat meat. Every year I cook tons of steaks and lamb chops. This year I am doing the same.

This recipe for rack of lamb is one of my favorites. I love the sweetness the figs bring to the glaze. It’s is nicely balanced with the acidity of the balsamic vinegar. And the smell of rosemary just makes me happy.

Growing up My Aunty Sylvia used to have a fig tree in her backyard. Every year the branches would sag with the ripe figs and I’d stage a race with the birds to see who could eat the most figs. I would leave her house with a sore tummy, but figs became one of my all-time favorite ingredients. I find a way to use them wherever I can.

This year I am thankful for all my friends and family around the world, that continue to support my cooking journey. I appreciate all the feedback.

Wishing you all a wonderful Thanksgiving.
Xxxx Chef MM



BALSAMIC FIG GLAZED RACK OF LAMB






US (Imperial)


Print Ingredients

1 ½ lbs rack of lamb (about 8 chops)

4 springs of fresh rosemary

2 clove garlics smashed

2 TBS dijon mustard

2 TBS fig jam

1 tspn coriander

2 TBS balsamic vinegar

3 TBS olive oil

2 TBS Worcestershire sauce

1 tspn coarse salt

1/2 tspn black pepper

Coarse salt & Black Pepper to finish



Instructions

Preheat the oven to 350 F

Place all ingredients into a food processor and blend into a paste.

Trim the excess fat off the rack of lamb. Put the lamb into a zip lock bag and pour in the marinade. Massage chops and marinade overnight for a minimum of 24 hours. Bring the chops to room temperature before cooking.

Sear the rack of lamb on the grill on high heat (2 minutes a side) to get a nice golden brown crust and seal the meat. ***

Place the rack fat side down in an oven proof dish. Preheat the oven and roast uncovered on the middle rack for 30 minutes.

Remove the meat from the oven and let it rest for 10 minutes. Carve the rack into chops. Season with salt & pepper and serve with roasted potatoes and a salad.

***If you don’t have a grill you can heat some oil in a grill pan on the stove top on high heat till it is smoking. Sear the meat on all side till it is nicely browned

CHEF’S TIP
You can supplement the jam with 1 cup of fresh figs if they are in season. Woestershire sauce is a super-secret meat tenderizer. It softens all cuts of meat.

SERVES 4





EU (Metric)


Print Ingredients

0.75 Kg rack of lamb (about 8 chops)

4 springs of fresh rosemary

2 clove garlics smashed

2 TBS dijon mustard

2 TBS fig jam

1 tspn coriander

2 TBS balsamic vinegar

3 TBS olive oil

2 TBS Worcestershire sauce

1 tspn coarse salt

1/2 tspn black pepper

Coarse salt & Black Pepper to finish



Instructions
Preheat the oven to 175 C

Place all ingredients into a food processor and blend into a paste.

Trim the excess fat off the rack of lamb. Put the lamb into a zip lock bag and pour in the marinade. Massage chops and marinade overnight for a minimum of 24 hours. Bring the chops to room temperature before cooking.

Sear the rack of lamb on the grill on high heat (2 minutes a side) to get a nice golden brown crust and seal the meat. ***

Place the rack fat side down in an oven proof dish. Preheat the oven and roast uncovered on the middle rack for 30 minutes.

Remove the meat from the oven and let it rest for 10 minutes. Carve the rack into chops. Season with salt & pepper and serve with roasted potatoes and a salad.

***If you don’t have a grill you can heat some oil in a grill pan on the stove top on high heat till it is smoking. Sear the meat on all side till it is nicely browned
CHEF’S TIP
You can supplement the jam with 1 cup of fresh figs if they are in season. Worcestershire sauce is a super-secret meat tenderizer. It softens all cuts of meat.

SERVES 4




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