Grilled boneless rack of lamb rosemary and lemon
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1 8-chop rack of lamb
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1 tablespoon fresh lemon juice
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2 tablespoons extra virgin olive oil
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2 12-inch fresh rosemary sprigs
French the rack of lamb and then trim all fat and silver skin (I find its easier to do this before de-boning). Using a very sharp boning knife, cut the loin away from the rib bones. Trim any remaining fat and gristle. See photos.
(You'll end up with a depressing large pile of scraps. The parsimonious can freeze the bones for future stock making. Dont feed the meat scraps to your dogs, however; it upsets my guys stomachs.)
Combine lamb loin, olive oil, and lemon juice in a plastic zip-loc bag. Strip the rosemary leaves from one spring and add to bag. Squeeze out excess air, seal bag, and marinate in the refrigerator for 1-2 hours.
Strip rosemary leaves from the other sprig, leaving a couple of inches at the top.
Cut the lamb loin into one-inch pieces and thread onto the rosemary sprig. (See photos)
Grill 5 minutes.
Morel mushrooms in red wine sauce
1 ounce dried morel mushrooms
1/2 cup low-sodium organic chicken stock
1/2 cup water
1 cup red wine
1 tablespoon finely minced shallots
1 clove garlic, minced fine
1 teaspoon dried Italian herb seasoning
Combine water and stock in a microwave-safe container. Zap for 1 minute. Rinse morels and add to stock. Allow mushrooms to reconstitute in the stock for 30 minutes. Drain mushrooms, reserving soaking liquid. Strain soaking liquid through an unbleached coffee filter.
Reduce red wine to 1/2 cup.
Saute shallot and garlic in a tablespoon butter in the bottom of a medium sauce pan until translucent. Dont allow to brown. Add morels and herbs. Add wine and soaking liquid.
Cook until the liquids are reduced by about 1/3. Add tablespoon of butter and season to taste with salt and pepper.
