Wednesday, December 15, 2004
Bite with Belkys: Rack of Lamb Arrabiate from Ruggero's Ristorante
Looking for something to cook for the holidays that will really impress your guests? Why not try rack of lamb. Sounds intimidating, but tonight we have an easy recipe every amateur cook will love. Time to grab "A Bite with Belkys."
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.
FOR MORE INFORMATION:
1025 N. Federal Highway
Fort Lauderdale, FL 33304