I couldn’t resist the idea of pairing lamb the meat with lamb the lettuce. This recipe comes from New York Times contributor Florence Fabricant, so she calls the Lamb’s Lettuce ‘mache’, naturally.
Preheat oven to 220 degrees C. Brush rack of lamb with a little olive oil and place in shallow baking pan in oven. Roast for 20 minutes for medium-rare. Remove from oven. While lamb is roasting heat vinegar with rosemary in a small, stainless steel saucepan until vinegar is reduced to little more than tablespoon.
Off heat, beat in the mustard and gradually whisk in remaining olive oil until well blended. Season to taste with salt and pepper.
Place the lamb's lettuce in a bowl and toss with all but 2 tablespoons of the warm dressing. Divide salad onto 4 plates. As soon as the rack is cooked, slice into individual chops and place 2 chops on lettuce on each plate. Moisten each chop with a little of remaining dressing and serve at once.
Michael Kelly is a freelance journalist, author and founder of GIY.
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