This recipe comes from celebrity caterer Anne Janzen. Its both simple and sophisticated–and loaded with aphrodisiac ingredients.
Best of all, most of its components can be prepped in advance, making it a perfect choice to impress guests. (See Anne’s notes at the end of the recipe.)
Rack of Lamb with Marinated Bean and Artichoke Salad
recipe by Anne Janzen
(Serves four)
8-12 baby lamb chops, frenched (check out Fine Cooking’s video for a frenching demo)
Marinade
2 tbsp balsamic vinegar
3 cloves fresh garlic, chopped
1 tbsp fresh rosemary
2 tbsp olive oil
1 tsp fresh cracked black pepper
*Place marinade ingredients to a strong ziplock bag, and smoosh around to combine. Add lamb, seal bag, and turn to coat. Refrigerate for 24 hrs. When ready roast lamb, to medium rare.
Salad
3 tbsp chopped, soft sundried tomatoes
1 1/2 tbsp capers
1 32oz can organic Italian mixed beans
3 whole artichoke hearts, from a can packed in water
Drain and rinse beans gently. Pluck leaves from artichoke heart and quarter hearts. Chop sundried tomatoes. Add all ingredients to bowl with dressing.
Dressing
2 tbsp Dijon mustard
1 tbsp fresh lemon juice
2 tsp white wine vinegar
1 1/2 tbsp virgin olive oil
3/4 tsp dried thyme
Sea salt and fresh cracked black pepper to taste
For a larger dinner party: Bean and artichoke salad recipe can easily be doubled or tripled, and lamb recipe works beautifully with a grilled, butterflied leg of lamb. Just remember not to over cook your lamb, and do slice it thinly!
