La Dolce Vita's braised rack of lamb with roasted potatoes - New York News

La Dolce Vita's braised rack of lamb with roasted purple potatoes

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(WJBK) -

Get this recipe courtesy of Chef Josh Kesterson from La Dolce Vita in Detroit, one of the many eateries taking part in Detroit Restaurant Week.

Ingredients:
2 rack of lamb
4 cups favorite red wine
1 small white onion
1 1/2 lbs potatoes
salt
pepper
oil of choice

Salad
1/2 cup diced bacon
1 small cucumber
1 large tomato
4 cups spring mix
salt and pepper to taste

Sauce
8oz burbon of choice
1 sprig rosemary
5 mint leaves
1/4 cup honey
1/4 cup braising liquid set aside from lamb

Serves 4 ppl

Lamb
With hot pan and oil sear rack of lamb until golden brown and still raw in the center.
Remove lamb from pan add 1 cup julienne onions and sauté until translucent add red wine and return lamb to pan.
Cover and cook at 250 degrees for 3 hours.

Potatoes
With your favorite potato, quarter and boil till tender, strain potatoes, using a sheet tray spread the potatoes out in an even single layer, salt and pepper and a little of the oil of your choice put in oven at 350 degrees for 30 min or until golden brown.

Warm salad
Sauté bacon until desired doneness, add tomatoes and cucumbers just to heat not adding any color, in the same pan throw in the spring mix and toss until salad is warm and coated salt and pepper to taste remove from pan immediately and place onto plate.

Sauce
Add one cup of your burbon of choice in a small sauce pan. Adding 1 sprig of rosemary, 5 mint leaves, let reduce by half add 1/4 cup of honey and 1/4 cup liquid use to braise lamb and again let reduce by half. spoon generous spoon full of sauce to thoroughly coat lamb.

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