A comforting traditional holiday roast, complimented with a unique sweet glaze.

Ingredients

For the Lamb

  • 12 Ounce rack of lamb, lean only
  • Shawarma spices (as needed)
  • 1 Tablespoon date syrup

For the Braised Swiss Chard

  • 4 Cup Swiss chard, sliced thin
  • 1 Teaspoon garlic, minced
  • 1 Tablespoon garlic, minced
  • 1 Tablespoon currants, red and white
  • 1 Tablespoon olive oil
  • 2 Tablespoon green olives, chopped
  • 1 Teaspoon preserved lemon, diced
  • 1 Teaspoon raw red Thai hot chili peppers, sliced

Preparation

For the Lamb

Step 1:

Season the rack of lamb with the salt and spices

Step 2:

Heat skillet with olive oil and sear rack on all sides, approximately 2-3 minutes until golden brown.

Step 3:

Transfer to pre-heated oven at 450 degrees Fahrenheit and cook 15 minutes, or until medium rare; if needed, cover bones on end of rack with foil to prevent charring.

Step 4:

Let rack of lamb rest 5 minutes.

Step 5:

Brush date syrup on rack of lamb and slice; one bone per plate.

For the Braised Swiss Chard

Step 1:

Simply sauté the onion & garlic in the olive oil until onions are translucent, approximately 3-5 minutes.

Step 2:

Add the Swiss chard or substitute any dark leafy green.

Step 3:

When wilted, toss in remaining ingredients and season with salt and pepper.

Step 4:

Serve under rack of lamb bone immediately.