Colorado Rack of Lamb
Stuffed with Apricots, Fuji Apple and Fresh Mint
Rissolée potatoes, Sautéed Spinach
2 8 Bone Frenched racks of lamb
1 lb Dried apricots
2 each Fuji apples
10 Mint leaves
2 each Russet potatoes
2 lb Fresh spinach
4 cup Balsamic vinegar
½ cup Sugar
Salt and pepper to taste
1. Clean silver skin from lamb and cut into 4 bone racks. Season the lamb with salt & pepper. Sear in skillet and let cool.
2. In a food processor blend together the apricots, peeled and cored apples, and mint. Place in a piping bag.
3. Take cooled lamb and cut a slit through the center of the loin. Take piping bag and place the tip into the slit in the lamb and fill with stuffing. Don't over stuff - when you finish cooking the lamb, the meat will shrink and possibly squeeze out the stuffing.
4. Wrap bones with aluminum foil to keep from burning. Cook lamb in a 350 degree over for 10 to 12 minutes.
1. Peel potatoes. Use a Parisienne scoop to shape the potatoes into small balls.
2. Simmer the potatoes in salted water until the potatoes are tender but not fully cooked. Drain the potatoes.
3. Place the potatoes in a sauté pan and sauté with butter over high heat until potatoes turn golden brown. Season the potatoes with salt and pepper.
In a large sauté pan cook spinach in butter till wilted. Season with salt and pepper.
Place Vinegar and sugar in a small sauce pan and cook over low heat till small bubbles appear, about 15 to 20 minutes. Pull from heat and place in small soup cup till needed.
Place spinach in center of plate. Cut lamb in half and place over spinach, locking bones together. Place potatoes around the outside of plate. Drizzle Reduction over the lamb.