Bite with Belkys: Rack of Lamb Arrabiate from Ruggero's Ristorante

The Restaurant: Ruggero's Ristorante

The Chef: George Gleason

The Dish: Rack of Lamb Arrabiate

• 1 28-33 ounce domestic, 7 to 8 bone frenched rack of lamb
• 1 medium to large potato
• 3 large white mushrooms
• 4 tablespoons olive oil
• 4 medium to large cloves of garlic
• 1 cup chicken stock
• 1 cup white wine -- dry Chardonnay
• 4 tablespoons unsalted butter
• 6-8 pepperoncini peppers
• 3-4 dried chilly peppers
• 1 cup sweet red pepper hulls in vinegar
• 3-4 tablespoons grape seed oil
• 1 spring fresh rosemary

-Dice potato into 12 sections, blanch in salted boiling water for 4-5 minutes, drain and hold.
-Marinate lamb, rub with grape seed oil and cover with fresh rosemary for 6-8 hours in refrigerator.
-Cut bones into 4 pieces to produce 2 bones per piece.
-Add olive oil to pan, garlic.
-Heat oil over high flame in 8" to 10" sauté pan.
-Sear lamb with garlic approximately 2 minutes per side. 
-Slice mushrooms to 1/8" thickness.
-Add potatoes and pepperoncini and red peppers, sauté approximately 2 minutes, drain oil and remove garlic.
-Deglaze pan with white wine.
-Add chicken stock, butter and hot peppers. 
-Cook over high heat for approximately 3-4 minutes or until sauce thickens.
-Salt and pepper to taste.
-Plate and serve. 
-For medium to well, put in pre-heated oven at 400 degrees for approximately 5 minutes until internal temperature reaches 140 degrees.

Contact: iamor@wsvn.com

Ruggero's Ristorante
1025 N. Federal Highway
Fort Lauderdale, FL 33304
954-523-2225