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Roast Rack of Lamb


serves 4

4 lamb racks
1 large sweet potato
10 heads of collard greens
4 ripe tomatoes
olive oil
mesquite seasoning
gumbo file powder
1 small chili
1 clove garlic

Season and roast lamb rack to desired level (suggest medium rare), then rest six or seven minutes. Slice sweet potato into 1 cm thick and brush with olive oil, then roast for eight to ten minutes. Wash collard greens, dry well and sauté with olive oil, chili, crushed garlic and a pinch of mesquite and file powder. Slice tomatoes into 2 cm thick slices, brush with olive oil, season and pan fry. Arrange sweet potato on plate, top with sautéed greens and fried tomato, slice lamb rack and arrange on top, then serve.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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