Rosso Rack of Lamb

rack of lamb and wine
Prep Time1 hr 45 minsCook Time45 minsTotal Time2 hrs 30 mins

Ingredients

Rack of Lamb
 2 racks of grass-fed lamb
 2 tbsp coarse sea salt
 1 tbsp garlic powder
 2 tbsp rosemary leaves, chopped
 2 garlic cloves, minced
 2 shallots, chopped
 2 tbsp Dijon mustard
 2 tbsp Stella Rosa Rosso
 1 tbsp olive oil
Mashed Potatoes
 1 ½ lbs Yukon gold mashed potatoes, peeled and cut into quarters
 ½ tsp salt
 4 tbsp heavy cream
 2 tbsp butter
 1 tbsp milk
 Salt and pepper (to taste)
Steamed Spinach
 2 bunches of spinach or one large box
 1 tbsp olive oil
 2 garlic cloves, finely chopped or minced
 Salt and pepper (to taste)

Directions

Rack of Lamb
1

Rack of Lamb Dry Rub:
Mix sea salt, pepper, and garlic powder in a small bowl. Rub all over both racks of lamb on each side.

2

Rosso Rosemary Wet Marinade:
Mix rosemary, garlic, shallots, Dijon, Stella Rosa Rosso, and olive oil into a food processor or chop finely and mix in a bowl. Using a small brush, brush the wet marinade all over racks, leaving a nice thick coating. Rest racks on a tray for at least 30 minutes at room temperature before grilling.

3

Grilling Rack of Lamb:
Heat grill to 450-500 degrees Fahrenheit. Using a grill rack, grill lamb 3-4 minutes on each side. Remove lamb from grill rack and continue grilling for 22 minutes, flipping halfway through. For medium rare, internal temperature should be 135 degrees.

Mashed Potatoes
4

Place peeled and cut potatoes in a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add a half teaspoon of salt.

5

Turn heat to high and bring the water to a boil, then reduce the heat to low to maintain a simmer. Cover and cook for 15 to 20 minutes, or until you can easily poke a fork through the potatoes.

6

While the potatoes are cooking, melt the butter and warm the cream together in a pan on the stove or in the microwave.

7

When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl.

8

Pour the heated cream and melted butter over the potatoes and mash the potatoes using a hand masher, a wooden spoon, or a fork.

9

Add milk and continue mashing until potatoes are smooth to your liking. Do not over beat the potatoes or they will end up gooey.

10

Add salt and pepper to taste.

Steamed Spinach
11

Trim the stems from the leaves, then rinse the leaves.

12

Shake off excess water but do not dry, as the water droplets will help the spinach cook.

13

Heat oil in a large skillet over medium-high heat. Add garlic and cook for 20 seconds until it becomes golden and aromatic.

14

Add spinach and cook until the spinach begins to wilt, about 2 minutes. Use tongs to toss frequently.

15

Remove from heat and sprinkle with salt and pepper; toss once more.

16

Transfer to serving plate.

17

Optional: add a squeeze of fresh lemon juice for extra flavor.

Plating
18

On a large plate, add one spoonful of spinach on the side of the plate.

19

Add one scoop of mashed potatoes in the center of the plate.

20

Lay the rack of lamb against the mashed potatoes.

21

Serve with our Stella Rosa Rosso and enjoy!

Ingredients

Rack of Lamb
 2 racks of grass-fed lamb
 2 tbsp coarse sea salt
 1 tbsp garlic powder
 2 tbsp rosemary leaves, chopped
 2 garlic cloves, minced
 2 shallots, chopped
 2 tbsp Dijon mustard
 2 tbsp Stella Rosa Rosso
 1 tbsp olive oil
Mashed Potatoes
 1 ½ lbs Yukon gold mashed potatoes, peeled and cut into quarters
 ½ tsp salt
 4 tbsp heavy cream
 2 tbsp butter
 1 tbsp milk
 Salt and pepper (to taste)
Steamed Spinach
 2 bunches of spinach or one large box
 1 tbsp olive oil
 2 garlic cloves, finely chopped or minced
 Salt and pepper (to taste)

Directions

Rack of Lamb
1

Rack of Lamb Dry Rub:
Mix sea salt, pepper, and garlic powder in a small bowl. Rub all over both racks of lamb on each side.

2

Rosso Rosemary Wet Marinade:
Mix rosemary, garlic, shallots, Dijon, Stella Rosa Rosso, and olive oil into a food processor or chop finely and mix in a bowl. Using a small brush, brush the wet marinade all over racks, leaving a nice thick coating. Rest racks on a tray for at least 30 minutes at room temperature before grilling.

3

Grilling Rack of Lamb:
Heat grill to 450-500 degrees Fahrenheit. Using a grill rack, grill lamb 3-4 minutes on each side. Remove lamb from grill rack and continue grilling for 22 minutes, flipping halfway through. For medium rare, internal temperature should be 135 degrees.

Mashed Potatoes
4

Place peeled and cut potatoes in a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add a half teaspoon of salt.

5

Turn heat to high and bring the water to a boil, then reduce the heat to low to maintain a simmer. Cover and cook for 15 to 20 minutes, or until you can easily poke a fork through the potatoes.

6

While the potatoes are cooking, melt the butter and warm the cream together in a pan on the stove or in the microwave.

7

When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl.

8

Pour the heated cream and melted butter over the potatoes and mash the potatoes using a hand masher, a wooden spoon, or a fork.

9

Add milk and continue mashing until potatoes are smooth to your liking. Do not over beat the potatoes or they will end up gooey.

10

Add salt and pepper to taste.

Steamed Spinach
11

Trim the stems from the leaves, then rinse the leaves.

12

Shake off excess water but do not dry, as the water droplets will help the spinach cook.

13

Heat oil in a large skillet over medium-high heat. Add garlic and cook for 20 seconds until it becomes golden and aromatic.

14

Add spinach and cook until the spinach begins to wilt, about 2 minutes. Use tongs to toss frequently.

15

Remove from heat and sprinkle with salt and pepper; toss once more.

16

Transfer to serving plate.

17

Optional: add a squeeze of fresh lemon juice for extra flavor.

Plating
18

On a large plate, add one spoonful of spinach on the side of the plate.

19

Add one scoop of mashed potatoes in the center of the plate.

20

Lay the rack of lamb against the mashed potatoes.

21

Serve with our Stella Rosa Rosso and enjoy!

Rosso Rack of Lamb