Photo Credit: Workshop Collective
Lamb Trio from The Strand Bar & Grill
with smoked yogurt, confit tomato & cucumber gremolata
serves four
Ingredients
Lamb:
2 racks of Lamb, Frenched
Cucumber Gremolata:
1 bunch parsley
5 mint sprigs
1 garlic clove
2 lemons, zest only
1 Tbsp red onion
1/2 cucumber, cubed
1 kosher pickle
Extra virgin olive oil
1 Tbsp white vinegar
Salt
Smoked Greek Yogurt:
1/2 c Greek yogurt, extra thick
6 drops liquid smoke
Confit Tomato:
1 pint cherry tomatoes, halved
1 large eggplant
1 Tbsp red pepper flakes
Extra virgin olive oil
Salt
Method
For the lamb: Remove the lamb racks from their packages and cut into four portions. Grill all four portions of lamb to your desired temperature. Let them rest for at least 10 minutes. Do not let the lamb sit out too long, or it will be too cold to serve.
For the cucumber gremolata: Cut the parsley and mint finely, and reserve on the side. Using a microplane, grate one clove of garlic and zest both lemons. Add both to the cut herbs. Take the red onion, cucumber, and pickle and cut them into small cubes, trying to cut them all the same size. After they are cubed, add the vegetables to the herb mixture. Cover with extra virgin olive oil. Add the white vinegar to balance the flavors, and salt to taste.
For the smoked yogurt: Add the liquid smoke to the Greek yogurt. Set the mixture aside to meld.
For the confit tomato: Cut the jumbo eggplant into cubes, and season with salt, red pepper flakes, and olive oil. Sauté the eggplant briefly, until it has a little color. Finish cooking the eggplant in the oven for five minutes, or until tender. Add in the halved cherry tomatoes.
To serve: Put a large spoonful of smoked yogurt on a plate and, using the back of the spoon, smear it into a large circle. Place the lamb in the middle of the yogurt circle. Gently place the confit tomato around the lamb. Mix the gremolata mixture and sauce liberally over the lamb.
Enjoy!
