Rack of Lame Glazed with Date Syrup and Swiss Chard

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  • Prep: 15 minutes
  • Cook: 30 minutets

Ingredients

Braised Swiss Chard
4cups Swiss chard, sliced thin
1teaspoon garlic, minced
1tablespoon onion, minced
1tablespoon currants, red & white
1tablespoon olive oil
2tablespoons green olives, chopped
1teaspoon lemon, diced
1teaspoon raw red Thai hot chili peppers, sliced
Lamb
12ounces rack of lamb, lean only
Shawarma spices*, as needed
1tablespoon Date syrup

Instructions

Shawarma spice is a mixture of some or more of the following Middle Eastern spices: cumin, coriander, garlic, paprika, turmeric, cloves, cayenne, cinnamon & black pepper & can be found in some supermarkets & specialty grocery stores.

PREP TIME INSTRUCTIONS FOR LAMB

  1. Season the rack of lamb with the salt & spices.
  2. Heat skillet with olive oil & sear rack on all sides, approximately 2-3 minutes until golden brown.
  3. Transfer to pre-heated oven at 450 degrees Fahrenheit & cook
  4. 15 minutes, or until medium rare; if needed, cover bones on end of rack with foil to prevent charring.
  5. Let rack of lamb rest 5 minutes.
  6. Brush date syrup on rack of lamb & slice; one bone per plate.

INSTRUCTIONS FOR SWISS CHARD

  1. Simply sauté the onion & garlic in the olive oil until onions are translucent, approximately 3-5 minutes.
  2. Add the Swiss chard or substitute any dark leafy green.
  3. When wilted, toss in remaining ingredients & season with salt & pepper. Serve under rack of lamb bone immediately.

Created by Chef Richard Blais

Nutritional Info *per serving

  • Calories 201
  • Fat 11 g