Tandoori Rack of Lamb With Japanese Eggplant

{"@context":"https:\/\/schema.org","@type":"Recipe","author":{"@type":"Person","name":"Chef Raymond Yakelis"},"name":"Tandoori Rack of Lamb With Japanese Eggplant","description":"\nOn-trend Asian spices give this rack of lamb a flavorful twist.\n","prepTime":"","cookTime":"","image":"https:\/\/foodie.sysco.com\/wp-content\/uploads\/2019\/06\/HolidayRecipes_TandoriLamb_1400x850-368x207.jpg","recipeCategory":["Main Dish"],"recipeCuisine":["Fusion","Middle Eastern"],"recipeYield":"","keywords":["Elegant","Holiday","Holiday Hub","Lamb","Main Dish"],"datePublished":"2018-10-03T21:05:35-04:00","nutrition":{"@type":"NutritionInformation"},"recipeIngredient":["LAMB RACK","1 Butcher's Block lamb rack","1 teaspoon Arrezzio Imperial olive oil","1 tablespoon tandoori masala spice ","Salt to taste","Pepper to taste","EGGPLANT RELISH","\u00bc cup Arrezzio Imperial olive oil blend","1 Japanese eggplant, cut into \u00bd-inch cubes","1 each red sweet pepper, cut into \u00bd-inch dice","1 each yellow sweet pepper, cut into \u00bd-inch dice","1 each Imperial Fresh red onion, cut into \u00bd-inch dice","1 teaspoon Imperial Fresh garlic, chopped","2 tablespoons pomegranate molasses","1 teaspoon Imperial Fresh mint, chopped","Salt to taste","Pepper to taste","POMEGRANATE SAUCE","1 tablespoon Arrezzio Imperial olive oil blend","1 each Imperial Fresh shallot, minced","2 cups pomegranate juice","\u00bd each Imperial Fresh lime, juiced","\u00bd cup cane syrup","Salt to taste","Pepper to taste","HERB AND FETA SALAD","\u00bd Bunch Imperial Fresh Italian parsley, chopped","2\u00a0ounces Imperial Fresh mint, minced","2\u00a0each Imperial Fresh scallions, cleaned and diced","2 each Imperial Fresh radishes, thinly sliced","1 each Imperial Fresh Persian cucumber, thinly sliced","2 ounces Sysco Imperial feta cheese, diced","GARNISH","2 tablespoons pomegranate seeds","2 teaspoons pistachios, chopped","2 each figs, halved"],"recipeInstructions":[{"@type":"HowToStep","text":"FOR THE LAMB RACK"},{"@type":"HowToStep","text":"Cut lamb rack into two portions of four bones each. Then remove two bones on each portion, cleaning remainder. "},{"@type":"HowToStep","text":"Rub lamb with olive oil and tandoori masala spice and season with salt and pepper. "},{"@type":"HowToStep","text":"Sear lamb rack in hot skillet and finish in a 350\u00b0F oven until internal temperature of 125\u00b0F degrees. "},{"@type":"HowToStep","text":"Remove and let sit for 5 minutes to firm up before slicing."},{"@type":"HowToStep","text":"FOR THE EGGPLANT RELISH"},{"@type":"HowToStep","text":"Heat a skillet with the olive oil blend and fry the eggplant, peppers, onions and garlic stir-fry style."},{"@type":"HowToStep","text":"Drain excess oil and toss with pomegranate molasses and mint, and season with salt and pepper."},{"@type":"HowToStep","text":"FOR THE HERB AND FETA SALAD"},{"@type":"HowToStep","text":"On a plate, mound the parsley, mint and scallions. Shingle the radish and cucumber on the plate. Finish with diced feta cheese."},{"@type":"HowToStep","text":"TO GARNISH"},{"@type":"HowToStep","text":"Slice medallions of lamb to the bone about a quarter-inch thick. Place in center of plate, shingled out. "},{"@type":"HowToStep","text":"Spoon on the eggplant relish; sprinkle pomegranate seeds and chopped pistachios. Finish with the pomegranate sauce and figs."}]}

Tender rack of lamb, served medium-rare, is always a crowd-pleaser. Yet it is also underutilized as a center-of-the-plate protein, according to Chef Raymond Yakelis. Here, Chef Yakelis adds tandoori spice and Middle Eastern ingredients for a flavorful take on rack of lamb.

Ingredients Print

LAMB RACK

1 Butcher’s Block lamb rack

1 teaspoon Arrezzio Imperial olive oil

1 tablespoon tandoori masala spice

Salt to taste

Pepper to taste

EGGPLANT RELISH

¼ cup Arrezzio Imperial olive oil blend

1 Japanese eggplant, cut into ½-inch cubes

1 each red sweet pepper, cut into ½-inch dice

1 each yellow sweet pepper, cut into ½-inch dice

1 each Imperial Fresh red onion, cut into ½-inch dice

1 teaspoon Imperial Fresh garlic, chopped

2 tablespoons pomegranate molasses

1 teaspoon Imperial Fresh mint, chopped

Salt to taste

Pepper to taste

POMEGRANATE SAUCE

1 tablespoon Arrezzio Imperial olive oil blend

1 each Imperial Fresh shallot, minced

2 cups pomegranate juice

½ each Imperial Fresh lime, juiced

½ cup cane syrup

Salt to taste

Pepper to taste

HERB AND FETA SALAD

½ Bunch Imperial Fresh Italian parsley, chopped

2 ounces Imperial Fresh mint, minced

2 each Imperial Fresh scallions, cleaned and diced

2 each Imperial Fresh radishes, thinly sliced

1 each Imperial Fresh Persian cucumber, thinly sliced

2 ounces Sysco Imperial feta cheese, diced

GARNISH

2 tablespoons pomegranate seeds

2 teaspoons pistachios, chopped

2 each figs, halved

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Directions Print

FOR THE LAMB RACK

1. Cut lamb rack into two portions of four bones each. Then remove two bones on each portion, cleaning remainder.
2. Rub lamb with olive oil and tandoori masala spice and season with salt and pepper.
3. Sear lamb rack in hot skillet and finish in a 350°F oven until internal temperature of 125°F degrees.
4. Remove and let sit for 5 minutes to firm up before slicing.

FOR THE EGGPLANT RELISH

1. Heat a skillet with the olive oil blend and fry the eggplant, peppers, onions and garlic stir-fry style.
2. Drain excess oil and toss with pomegranate molasses and mint, and season with salt and pepper.

FOR THE HERB AND FETA SALAD

1. On a plate, mound the parsley, mint and scallions. Shingle the radish and cucumber on the plate. Finish with diced feta cheese.

TO GARNISH

1. Slice medallions of lamb to the bone about a quarter-inch thick. Place in center of plate, shingled out.
2. Spoon on the eggplant relish; sprinkle pomegranate seeds and chopped pistachios. Finish with the pomegranate sauce and figs.

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