Lamb Rack Roasted Pink

Lamb Rack Roasted Pink“A chef is only as good as the ingredients available to him. Being in Ontario means having the best – that is what inspires me daily.”
Chef James Pollard – The Elora Mill Inn

The Elora Mill Inn’s Ontario Lamb Rack Roasted Pink is paired with a hearty potato mash with cabbage and onion (affectionately known as Bubble `n Squeak) joined by a savoury red onion marmalade and creating a perfect balance of flavours and textures.

1 Ontario lamb rack (about 12 ribs)
1 tbsp (15 mL) whole grain Dijon mustard
1 tbsp (15 mL) finely chopped fresh rosemary
1 tsp (5 mL) sea salt

In skillet, sear lamb over medium high heat until well browned, about 4 minutes. Brush lamb all over with mustard. Sprinkle with rosemary and salt. Arrange lamb on a foil-lined baking sheet and roast in a 400°F (200°C) oven for 15 to 20 minutes or until pink. Remove and let rest for 10 minutes before carving into individual rib chops.

Bubble `n squeak:
1 1/2 lb (750 g) Yukon Gold potatoes (about 3 large)
1 tbsp (15 mL) oil or butter
2 cups (500 mL) shredded savoy cabbage
1 cup (250 mL) sliced onion

Peel and cut potatoes into large chunks. Cook in large pot of boiling salted water until tender, about 20 minutes. Drain well and mash. Set aside.

In large skillet, heat oil over medium high heat. Stir in cabbage and onion, cooking until onion is tender and starts to brown, about 10 minutes. Add onion mixture to mashed potato and stir well to combine. Shape into six patties and return to skillet to brown well on both sides, about 5 minutes per side.

Red onion marmalade:
3 large red onions
1/4 cup (50 mL) sugar
1/4 cup (50 mL) honey
1/4 cup (50 mL) balsamic vinegar
1/2 cinnamon stick
1/4 cup (50 mL) red wine
1/2 tsp (2 mL) each salt and pepper

In medium saucepan, combine onions, sugar, honey, balsamic vinegar, cinnamon, red wine, salt and pepper. Cook over medium heat, stirring occasionally, until onions are very tender and syrup is thick, about 1 hour.

To serve: Place bubble n’ squeak over six warmed plates. Top each plate with 2 lamb ribs and red onion marmalade.

Makes 6 servings.

Source: Homegrown Ontario, adapted from Chef James Pollard