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Ingredient
Rack of lamb with pear balsamic coulis
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Ingredient
Food ration :
2 servingsCooking time :
30 mins
1 piece
Pear
3 tbsp
Balsamic Vinegar
3 tbsp
White balsamic vinegar
2 tbsp
Pure maple syrup
1/3 cup
sugar
2/3 cup
water
6 each
Baby red skin potatoes
3 each
summer squash
1/4 lb
butter
Cooking instructions
* Step 1
Sprinkle rack with kosher salt and black pepper. Let stand at room temperature 15 minutes. Heat oven to 400°. Put on baking pan and cook for 1.5 hrs for med.
* Step 2
Peel ripened pear and dice. Add water to pot. Add pear, sugar, vinegar and maple syrup. Bring to boil and continue boiling until liquid is reduced and thickens. Let simmer for 5 minutes then remove from heat.
* Step 3
Boil red skin potatoes until tender. Cut potatoes and transfer to an oven safe dish along with butter and sprinkle with parsley. Transfer to oven (with lamb) roast for 30-45 minutes.
* Step 4
Steam summer squash until tender (don't overcook)
* Step 5
Remove lamb and potatoes from oven. If desired cut rack and put on dinner plate. Spoon pear balsamic reduction over lamb. Add potatoes and squash.
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
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