Prep Time
-- min
Cook Time
-- min
Total Time
-- min
Servings
2
Ingredients
Lamb
- 1 rack of American Lamb, frenched
- 1 clove garlic, sliced
- 1 ounce ginger, peeled, finely minced
- 1/4 cup olive oil
- 2 teaspoons salt
- 1 teaspoon African birds eye chili powder
Roasted Tomato Relish
- 2 large tomatoes, rinsed, quartered
- 1 medium onion, sliced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar
- 1 teaspoon red pepper flakes
Stywe Pap
- 1-1/2 cups water
- 1/2 cup old-fashioned grits (ground white hominy)
- 1 tablespoon butter
- Salt and pepper, to taste
Spinach
- 1 teaspoon olive oil
- 4 cups fresh spinach, or greens of your choice
- Salt and pepper, to taste
Directions
For the American Lamb: In a food processor, add garlic, ginger, oil, salt and chili powder; pulse until a paste is formed. Rub the paste all over the rack of lamb, cover and allow to stand for at least 45 minutes at room temperature.
For the Roasted Tomato Relish: On a small baking sheet, place tomatoes and onion; drizzle with oil and sprinkle with salt and pepper. Place in oven; roast at 350°F for 20 to 25 minutes until soft. Remove from oven; add to the bowl of a food processor with vinegar, sugar and red pepper flakes. Pulse 6 to 8 times; transfer to a bowl and set aside.
For the Stywe Pap: In a medium saucepan, bring water to a boil. Add grits; reduce heat to low and simmer for 10 minutes or until thickened, stirring occasionally. Remove from heat; add butter. Season to taste and keep warm. The grits will thicken upon standing; fluff with a fork before serving. For thinner grits, add 1/3 cup water.
Increase oven temperature to 450°F; roast the lamb for 20 minutes (rare) or 25 minutes (medium rare). Remove from oven; cover with foil and allow to rest for 10 to 15 minutes.
For the Spinach: While the lamb is resting, add oil to a skillet over medium heat; sauté spinach until wilted, 2 minutes. Season to taste.
Slice lamb. Place Stywe Pap, Roasted Tomato Relish and Spinach on a plate; top with individual ribs.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
