Roasted rack of Lamb marinated in vidalia chimmicurri and vidalia “peppers and onion” relish.
2 ea rack of lamb (Main fat cap pulled off and sineau trimmed)
1Tablespoon Kosher salt
Vidalia onion Chimmicirri
3 cloves garlic
2 T Dijon mustard
1 tsp salt
1 tsp chili flake
2 tsp ground black pepper (pink peppercorns are stunning if you can find them)
¾ cup white distilled vinegar
1 bunch parsley (stems included)
2 cups EVOO
Vidalia onion relish
2 large vidalia onions
4 red bell peppers.
½ cup EVOO
½ cup White balsamic vinegar
12 oz lager beer
1 tsp salt (+ to taste)
1 tsp ground pepper (+to taste)
For the lamb:
-Remove the main fat cap from the lamb loin and any obvious sineau.
-Use the Tablesppon of salt to liberally season the trimmed lamb loins, front, back and sides. Wait 5 minutes to let salt absorb.
-Prepare a tray with a small rack and place near the grill you will be cooking the lamb. (this will come in handy later in the recipe when we need to rest the meat when it comes off the grill)
For the marinade:
-Add to a blender top the garlic, Dijon, salt, chili flake, pepper and vinegar. Blend on high for 30 seconds.
-Add the well chopped up parsley to the blender and blend for another 30 seconds on high.
-Turn the blender to medium and slowly drizzle/stream in EVOO. For the entire addition of the EVOO it should take 1 minute to add in to the blender. (Adding it too quickly will cause it to break.) Reserve in the fridge for up to 4 days, well covered.
-Take a half cup of marinade for 1 lamb loin and massage till lamb is completely “slathered.” Can hold in marinade up to 2 days.
For the relish:
-Preheat an oven to 425f.
-Peel onions and split each onion from end to end. Cut each half into 8 large pieces.
-Put onions in a food processor and pulse for 30 seconds or until small dice.
-For the peppers, remove the seed pods and stem from the pepper and cut the red peppers into roughly 1 inches pieces.
-Repeat same process as onions in the food processor.
-Add all chopped onions and peppers into a bowl and add remaining ingredients into the same bowl as well. Mix with your hands well and lay onto a sheet pan or two.
-Spread out a bit to make flat and even while cooking. Place sheet pan(s) in oven for 30 minutes. Giving a stir at 15 minutes.
-Remove pepper and onion mixture and let cool completely while flat. Once cool, transfer to a bowl. Taste the mixture, if needed, add a touch of salt and pepper. To give the condiment a sheen and moisture boost. Add a bit more evoo, a tablespoon at a time till desired texture is reached. Some touches of vinegar for brightness could also be added for preference. Set aside.
To cook and finish:
-Preheat a grill to high heat. Make sure grates are clean and grease pan is cleared out.
-Place lamb loin face down on the grill (think the top flat side where the sineau/fat was removed).
Let that side cook for 2 minutes.
-Then quarter turn (to gain even cooking and to create cross hatched marks the lamb) cook for another two minutes.
-Flip the lamb and cook for four minutes.
From there, the lamb will need to rest. For a minimum of five minutes and a maximum of 15, If over 15 minutes the lamb may need to be kissed on the grill to reheat slightly, if necessary.
-Once rested, cut lambchops and plate.
-On top of each lamb chop place a table spoon of relish.
-Serve to your guests or friends and watch them do the Vidalia onion dance.