Saturday, February 12, 2011
Valentine's Day Menu #1: Smoked Rack of Lamb with Wilted Pea Shoots & Blueberry Sauce
The same goes for cooking. Eric and I avoid the traditional "go-out" dates like Valentine's Day, Friday night, and brunch (though I do drag him to brunch about once a year). We're even encouraging people to stay home at Smokin' Pete's. Granted, we would prefer that they pick up a Love Combo at our restaurant.
Nothing says I love you like a homemade meal. Especially one that takes time to prepare, like barbecue. Hey! There's an idea. Need some suggestions? I thought you'd never ask. You know your love one's tastes best, so cook his or her favorites, but here is one of two Valentine's Day meals I'll post this weekend.
Grilled and Smoked Rack of Lamb with Pea Shoots & Blueberry Sauce
This one will impress your love. Make it a weekend event and go shopping together at a farmer's market this weekend. If you're interested, read my post about American vs. New Zealand Lamb. I don't know why, but it has always been one of my top read posts.
1 full rack of lamb, uncut
1/2 cup olive oil
3 T Kosher salt and 1 T black pepper
3 T dried mustard
3 T ground oregano
2 small bunches pea shoot greens. Find these flavorful greens at farmer's markets. Substitute any hearty green if you can't find them.
Half of a fresh lemon
Salt to taste
1/2 cup fancy blueberry preserves (with lots of whole blueberries in it)
1/2 cup balsamic vinegar
Fresh cracked pepper
Garnish with fresh golden raspberries (optional)
Serve with roasted fingerling potatoes or other potato dish.
1. Make a charcoal fire in half of your grill. I used a kettle Weber.
2. While coals are getting hot, rub lamb rack first with olive oil, then with spice mixture. Let sit out while you get the grill ready.
4. Move rack to indirect side. Add a few wood chunks to fire. Close lid, half shut the vents, and cook to medium rare.
6. Pull lamb when internal meat temperature (be sure to insert into the meaty middle) reads 135 degrees. It will raise to 140 degrees while it rests.
7. While it rests, make a quick sauce of blueberry preserves and balsamic vinegar. Boil down (reduce) for 5 minutes. Add pepper.
8. Cut the lamb and place over the greens. Drizzle the sauce and garnish, if desired, with fresh golden raspberries.