Rosemary’s Buttermilk Roasted Rack of Lamb with Black Olive
Creamed Potatoes, Fried Arugula and Rosemary Lamb Jus

Serves 4

Ingredients:

1 each              lamb rack, 8 bones, trimmed and cleaned
½ gallon           buttermilk
1 cup                peanut oil + ¼ cup for sautéing
¼ cup               rosemary, dried
1 TBSP             garlic, minced
1 TBSP             black pepper. Ground
4 TBSP             Kalamata olives, sliced thin
4 portions        creamed potatoes
2 TBSP             butter
8 oz                 rosemary lamb jus
4 TBSP             basil, chiffonade
2 TBSP             parmesan, grated
4 handfuls       baby arugula, deep fried crispy and seasoned

Method:

Soak the lamb rack in buttermilk for 4 days. Rinse and dry well.  Combine the peanut oil, rosemary, garlic and black pepper and mix well.  Rub the lamb rack well with this mixture. Marinate for 2 days. When ready to prepare the dish remove the lamb from the refrigerator and bring to room temperature. Once lamb is ready heat oven to 450*.  Rub marinade off the lamb rack and generously season rack with salt and black pepper.  Heat a large sauté pan with the ¼ cup of peanut oil and when oil smokes sear lamb until golden brown on both sides, and both ends.  Place lamb rack on a meat rack on a baking sheet and roast in the oven for 5-15 minutes depending how you prefer the meat cooked.  Meanwhile, warm the creamed potatoes in a small sauce pot with the butter.  Once hot add the olives and season with salt and white pepper to taste.

Bring the rosemary lamb jus to a boil, skim well and season with salt and white pepper if needed.

To plate:  Divide the black olive potatoes among 4 large plates. Cut the lamb rack into 4 each 2-bone pieces. Lean the lamb portions on the potatoes.  Pour 2 ounces of rosemary lamb jus over the lamb. Sprinkle the basil and parmesan cheese over the top of each lamb portion.  Top with the crispy arugula. Enjoy!