Dish du Jour Food & Wine Magazine and Queens Restaurant Guide > Recipes

A French cut rack of lamb makes for an attractive presentation. If you have the knack for butchering and very sharp knives, you can do it yourself. Otherwise, just ask your butcher to French cut the racks for you. The rest of this recipe is simple to put together, delicious and will impress your guests.

Potato Gratin
Ingredients:
1 pt heavy cream
1 clove garlic, diced and pressed to form a paste
½ tsp canned chipotle
5 large baking potatoes, peeled and thinly sliced
2 oz goat cheese
Salt and pepper
Parchment paper

Method: In a bowl, mix the heavy cream, garlic, chipotle, and salt and pepper to taste. In a rectangular sheet pan (approx. 10 X 13 in.). Cut a piece of parchment paper the size of the bottom of the pan and place it in the pan. If you do not have parchment paper, simply butter the pan. Place a layer of the potato, sprinkle with goat cheese, salt and pepper to taste and pour half of the liquid mixture. Repeat a second layer. Bake in preheated 350° F oven for 45 minutes. Allow to cool slightly. Cut into eight servings.

Rack of Lamb
Ingredients:
4 French cut 8 rib racks of lamb
4 banana leaves (optional)
Salt and pepper
Olive oil

Method: Ask your butcher to French cut the racks of lamb for you. Salt and pepper each rack and sauté in olive oil to brown on all sides. Wrap each rack in a banana leaf or wrap in foil. Bake in a preheated 400°F oven 20 minutes for rare, 30 minutes for well done. Remove.

Spinach: Sauté 8 bags prewashed spinach in 3 tbsp of butter until wilted. Salt and pepper to taste. Depending on the size of pan you have prepare in batches.

Red Wine Sauce
Ingredients:
1 cup beef stock
1 medium onion, diced
1 medium carrot, diced
¾ cup red wine

Method: Mix beef stock, onion and carrot and cook to reduce by half in a small sauce pan. Add red wine. Reduce again by half.

To Plate: On one side of the dish place a mound of spinach and lean 4 ribs around the vegetable as shown in picture. Cover the remaining space on the plate with a piece of the gratin next to the mound, spoon sauce between the meat and potato and serve.