Source: Recipe and photo courtesy of American Lamb Board
Racks of lamb are on the pricey side, but when they are divided into petite chops and served as an inventive small plate, they can yield a higher profit margin for the operator and a gentler price tag for the guest. Chef Keller dresses up the dish with a port-infused chutney—a housemade condiment that can be cross-utilized on another appetizer or cheese plate.
2 cups port wine
8 oz. light brown sugar, packed
4 shallots, chopped
1 lemon, zested
1 cinnamon stick
1 tsp. kosher salt
1/4 tsp. ground allspice
1/8 tsp. ground cloves
1 lb. firm fresh figs, rinsed, stems removed and halved (or dried figs)
8 oz. dried apricot halves
3 lamb racks, frenched to rib eye
1/4 cup olive oil
6 garlic cloves, minced
Salt and pepper, to taste
Julienne dried apricots, figs and herbs, for garnish
- Prepare chutney: In large saucepan over high heat, combine port, sugar, shallots, lemon zest, cinnamon stick, salt, allspice and cloves; bring to a boil. Reduce heat and simmer until mixture thickens and is reduced by two-thirds, forming a thick syrup.
- Remove cinnamon stick; add figs and apricots. Cook gently for 30 min. or until figs are very soft and begin to fall apart. Remove from heat.
- In deep pan, brown lamb racks on all sides.
- In bowl, combine oil and garlic. Rub each rack with mixture; season with salt and pepper. Place on roasting rack; roast at 375 F for 25 to 28 min. or to desired doneness. Remove from oven; cover and let rest.
- For service, slice lamb rack between chops. Place a spoonful of chutney on each lambsicle; top with 3 julienne apricots. Arrange on plates and garnish with figs and fresh herbs, if desired.