Grilled Australian Rack of Lamb
with Potato Artichoke Hash & Star Anise Demi – Glaze
If you haven’t been to The Ballard Inn either to stay or dine, you should go. Proprietors Budi and Chris Kazali are two of the loveliest people you’ll meet in the Santa Ynez Valley. Chef Budi cut his teeth at such renowned restaurants as San Francisco’s La Folie and Boston’s James Beard Award winning Blue Ginger. His French Asian cuisine is not be missed. Chef Budi created this exquisite rack of lamb recipe with a suggested pairing of our 2008 Espérance red blend. Enjoy!
- 4 10 -12 oz. Rack of Lamb , trimmed of all fat.
Potato Artichoke Hash
- 2 Cups diced Yukon gold potatoes
- 1 Cup diced sweet potatoes
- 2 Cups diced artichokes, green outer leaves and centers removed
- 1 Cup diced red bell pepper
- 2 Bunches of arugula leaves
- 1 Cup diced yellow onion
- 1 TBS. finely chopped garlic
- 1 TBS. finely chopped ginger
- 3 TBS. canola oil
- 2 TBS. canola oil
- 4 Medium shallots chopped
- 2 Garlic cloves
- 3 Cups Cabernet Sauvignon or Syrah wine
- 2 Cups of Chicken stock
- 3 Cups of Beef stock
- 1 Star Anise
For Sauce: Sauté shallots and garlic with canola oil over medium heat. Deglaze the pan with red wine; simmer to reduce by two thirds. Add beef and chicken stock and reduce until the sauce coats the back of a spoon. Salt and pepper to taste. Strain and set aside.
For Hash: Blanch potatoes and sweet potatoes in salted water until cooked but still firm. Set aside to cool. In a large skillet over medium heat, sauté artichokes in canola oil until cooked through stirring frequently about 10 to 15 minutes. Add garlic, ginger and red pepper and sauté 2 minutes to brown garlic. Add potatoes and salt and pepper to taste, sauté until potatoes are cooked through and begin to brown. Add arugula last, cooking just long enough to wilt.
For Lamb: Grill rack of Lamb 6 minutes on bone side and 4 minutes on the meat side on med high heat. Let rest for two minutes before cutting.