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Rack of Lamb Glazed with Date Syrup and Swiss Chard
By Chef Richard Blais, Chef Richard Blais
Published January 03, 2017
(iStock)
A comforting traditional holiday roast, complimented with a unique sweet glaze.
Cook Time:
Prep Time:
Total Time:
Servings: 4
Ingredients:
12 ounce rack of lamb, lean only
Shawarma spices (as needed)
1 tablespoon date syrup
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:
Season the rack of lamb with the salt and spices
Heat skillet with olive oil and sear rack on all sides, approximately 2-3 minutes until golden brown.
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.
Let rack of lamb rest 5 minutes.
Brush date syrup on rack of lamb and slice; one bone per plate.
Simply sauté the onion & garlic in the olive oil until onions are translucent, approximately 3-5 minutes.
Add the Swiss chard or substitute any dark leafy green.
When wilted, toss in remaining ingredients and season with salt and pepper.
Serve under rack of lamb bone immediately.
https://www.foxnews.com/food-drink/rack-of-lamb-glazed-with-date-syrup-and-swiss-chard