Grilled Rack Of Lamb With Smoked Chile Glaze& King Oyster Mushrooms
- unsalted butter
- fresh mint
- thai chiles, halved
- 2 racks of Lamb frenched
- 2T extra virgin olive oil
- 1/1/2 king oyster mushrooms cut into 1"obliques
- salt
- freshly ground pepper
- 8 stalks broccolini, blanched cut into 1/2" pieces
- 24 lg scallions, thinly sliced and sweated in butter
- mint oil
- 1.Heat oven to 200f 2.heat grill to hi 3.cover bottom of skillet with butter, mint, & chiles;place meat fat side down in pan:cook in oven 10min,flip lamb,cook additional 10min;remove from oven, let stand in juices4.grill lamb fat side down to desire doneness,remove from heat;place on serving platter and spoon glaze liberally over lamb;reserve5.Heat oil in small saute' pan until hot; add mushrooms;season;cook until brownedadd water to deglaze pan;cook until mushrooms areglazed;add broccolini;season,cook until hot6. serve divide vegetables, cut racks into chops;place 3 chops atop vegetables;drizzle plate with mint oil
unsalted butter, fresh mint, thai chiles, frenched, t, king oyster mushrooms, salt, freshly ground pepper, stalks broccolini, scallions, mint oil
Taken from www.epicurious.com/recipes/member/views/grilled-rack-of-lamb-with-smoked-chile-glaze-king-oyster-mushrooms-50071234 (may not work)