Brazilian Rack of Lamb
with Farofa, Collard Greens, and Mint Chimichurri
Brazilian Rack of Lamb with Farofa, Collard Greens, and Mint Chimichurri
4
servings30
minutes20
minutesLamb is one of the most wine-friendly meats you can buy. Syrah and lamb dishes are a classic pairing, and Chef Derick Kuntz couldn’t agree more. The exotic flavors of the lamb will coax out the nuanced flavors in B Cellars Syrah or Blend 25.
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Ingredients
- Rack of Lamb
2 2 racks of lamb
2 Tbsp 2 cumin
1 Tbsp 1 salt
1 Tbsp 1 black pepper
1/2 tsp 1/2 chili flake
1 tsp 1 caraway seed
1/4 cup 1/4 tamari
1/4 cup 1/4 yellow onion, diced
1/4 1/4 white wine
2 Tbsp 2 garlic, smashed
3 3 lemons, juiced
1 Tbsp 1 canola oil
- Collard Greens
2 2 bunches
2 Tbsp 2 olive oil
Salt to taste
Pepper to taste
- Farofa
1 cup 1 bacon, julienned
1 cup 1 yellow onion, small dice
1 Tbsp 1 garlic, diced
2 Tbsp 2 butter
1 cup 1 cassava flour
1/4 cup 1/4 parsley, small chop
1/4 cup 1/4 chives, finely chopped
- Mint Chimichurri
1 1 bunch parsley
1 1 bunch mint
2 Tbsp 2 red wine vinegar
1 tsp 1 garlic
1/2 tsp 1/2 chili flake
1/2 tsp 1/2 black pepper
1/2 tsp 1/2 salt
1 cup 1 blend oil
Directions
- Rack of Lamb
- Cut rack into individual bones
- Mix ingredients together and pour over lamb pieces
- Refrigerate and marinade overnight
- Either grill or sear on cast iron pan
- Cook to desired temperature
- Farofa
- Cook julienned bacon until crispy
- Remove bacon and fat (reserve 1 Tbsp)
- Add 1 Tbsp of bacon fat back to pan
- Sautée onion and garlic for 4-5 minutes or until fragrant
- Add cassava flour on medium heat. Stirring frequently until evenly toasted (approx 5 mins)
- Add butter and cook an additional 2-3 minutes
- Add herbs and crispy bacon, remove from heat
- Salt to taste
- Let cool before serving
- Collard Greens
- Julienne collard greens
- Sautée greens in olive oil
- Salt and pepper to taste
- Mint Chimichurri
- Combine all ingredients in a blender
- Assmebly
- Spoon a portion of farofa in the center of the plate
- Top with collard greens
- Lay two pieces of lamb over farofa and collard greens
- Drizzle mint chimichurri generously over the dish
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Pairing Suggestions
Lamb is one of the most wine-friendly meats you can buy. Syrah and lamb dishes are a classic pairing, and Chef Derick Kuntz couldn’t agree more. The exotic flavors of the lamb will coax out the nuanced flavors in B Cellars Syrah or Blend 25.
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