Grilled Rack of Lamb, Summer Vegetable Salad, Basil and Charred Tomato Vinaigrette

Total Time: 60 minutes or more
Lamb Cuts: Rack
Category: Salads, Grilling, Entree
Servings: 8
Preparation Time: 35 minutes
Cook Time: 25 to 30 minutes 

Ingredients:

Skordalia:
Makes about 3/4 cup

1 tablespoon almonds
3 large garlic cloves
1 small potato, boiled with skin, chopped (use warm)
1/4 teaspoon coarse salt
1/4 teaspoon white pepper
3 tablespoons white vinegar
3 tablespoons sparkling water

Vegetable Salad:

1/4 cup extra virgin olive oil, divided
1 yellow bell pepper
1 green bell pepper
1 zucchini, cut into 1/2-inch thick strips
1 ear corn, husk removed
1 small eggplant, sliced 1/2-inch thick
1 small red onion, sliced 1/2-inch thick
8 leaves arugula
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil leaves
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Charred Tomato Vinaigrette:
Makes about 1 1/2 cups

5 plum tomatoes
1/3 cup plus 1 tablespoon extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon sherry vinegar
1 clove garlic, finely chopped
1 teaspoon granulated sugar
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Rack of Lamb Salad:

2 American Lamb racks, frenched
2 tablespoons olive oil
salt and pepper to taste
2 cups arugula leaves

Preparation:

Skordalia:

In food processor, grind almonds until very fine. Add garlic, potato, salt, pepper and process until smooth. Add vinegar and sparkling water and process until consistency of creamy mashed potatoes.

Tip: Can be prepared day ahead. Bring to room temperature the day of use.

Vegetable Salad:

Brush vegetables with 2 tablespoons oil. Grill peppers, zucchini, corn, eggplant and onion over medium-hot coals. Turn and grill on both sides. Peel and seed peppers, cut into 1-inch pieces. Cut other vegetables into 2-inch pieces. Cut corn off cob. Place all grilled vegetables and arugula in bowl. Combine vinegar, remaining 2 tablespoons oil, basil, salt and pepper. Pour over vegetables and gently toss.

Charred Tomato Vinaigrette:

Toss tomatoes with 1 tablespoon oil. Cook on grill or in hot oven for 5 to 6 minutes. Cool, peel, remove seeds and finely chop, drain. In medium bowl, combine tomatoes, vinegars, garlic, sugar, cumin, salt and pepper. Whisk in oil until well blended.

Rack of Lamb Salad:

Brush racks with oil, season with salt and pepper. Grill racks meat-side down, over medium-hot coals. Cook for 8 minutes, turn racks. Cook 8 additional minutes or to desired degree of doneness. Use meat thermometer to test lamb, 145 degrees F for medium-rare, 160 degrees F for medium or 170 degrees F for well. Cover and let stand 10 minutes. Internal temperature will rise approximately 10 degrees. Cut each rack between bones into chops.

To assemble:

In the center of 8 plates, place 1/2 cup vegetable salad. Place 1 chop on top. Put a heaping spoonful of Skordalia on chop and lean a second chop against the first. Generously drizzle plate with tomato vinaigrette and top with arugula leaves.