Grilled Rack of Lamb with Salbitxada
Ingredients
Salbitxada
- 1 cup whole almonds blanched
- 6–8 dried árbol chilies
- 8 cloves garlic
- ½ cup chopped tomatoes
- 3 tbsp. red wine vinegar
- 2 tbsp. flat-leaf Italian parsley finely chopped
- 1 egg yolk
- 2 cups safflower oil
Lamb
- rack of lamb frenched
- extra-virgin olive oil
- Espellette pepper
- kosher salt
- black pepper
- Salbitxada
- ½ cup flat-leaf Italian parsley finely chopped
Instructions
Salbitxada
- In a cast-iron pan, toast the almonds, árbol chilies, and whole garlic cloves over high heat, tossing occasionally until they darken (not burned) and begin to smoke.
- Turn the heat off and let cool on the stove. Once the mixture is cool, transfer to a food processor and add the chopped tomatoes, red wine vinegar, parsley, and egg yolk. Blend in the food processor until it forms a thick paste.
- Slowly add the oil while keeping the food processor running. Once all the oil is fully incorporated and the sauce is smooth, remove from the food processor and season with salt to taste.
Lamb
- Season the rack of lamb on all sides generously with salt, black pepper, Espelette pepper, and extra-virgin olive oil. Over high heat, grill the rack of lamb on each side for approximately 3 minutes or until grill marks are formed.
- Transfer to the oven at 350° for about 5 minutes or until a thermometer reads 135°.
- After the lamb has been finished in the oven, tent it with foil and let it rest for 10–15 minutes.
- Slice between each bone and transfer to a serving dish.
- Serve with Salbixtada and garnish with the half cup of chopped parsley.
Notes
