Lovers Balsamic Glazed Rack of Lamb with Forbidden Rice and Grilled Asparagus

By merrylambs54

Lamb, mint, fig, asparagus, forbidden rice, and wine; what could be more sexy and romantic? This romantic meal can be made in less than 40 minutes, and is eaten off one plate! How cozy! So delightfully delicious, you and your lover will be ready for LoVe!

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Lovers Balsamic Glazed Rack of Lamb with Forbidden Rice and Grilled Asparagus

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Ingredients

Forbidden Rice:
5 spring green onions
1 cup black forbidden rice
1 cup vegetable broth
1 cup water
2 tablespoons butter
1 tablespoon Lemon grass herb blend (tubes in produce section)
4 dried Black Mission Figs, remove tough stem, chop in small pieces
1/4 cup toasted almond slivers
Pink Himalayan Salt
Glaze:
2 tablespoons merlot pinot
1/3 cup fig preserves
1/3 cup fig balsamic vinegar (this is too much)
1 tablespoon Worcestershire sauce (plus ½ T)
2 tablespoons green mint jelly
1/2 teaspoon fresh ground black pepper
Lamb:
a American Lamb racks, frenched (8 ribs)
Pink Himalayan Salt
Garlic Salt
fresh ground black pepper
2 tablespoons garlic olive oil
Grilled Asparagus:
1 tablespoon garlic olive oil
10 asparagus spears
Pink Himalayan Salt

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

To make rice: Cut onions into ¼-inch pieces, and separate white tips from green. Bring rice, vegetable broth, and water to a boil in a large saucepan. Simmer rice on low for 30 minutes. When rice is done cooking, sauté in melted butter over medium-low heat. Add lemon grass, figs, and white tips of onions; cook on medium low for 3-mintutes, stir frequently. Taste; add Himalayan pink salt to taste right before serving, stir in green onion pieces and almonds and press rice pilaf into a 3-cup bowl to form into one large mound. Invert bowl on the center of the large platter right before serving.

Step 2

To make glaze: Combine all glaze ingredients in a small saucepan and cook on medium-low heat while lamb is cooking. Brush on meat while lamb is resting.

Step 3

To make lamb: Adjust oven rack to lower-middle position, place a jelly-roll pan on oven rack , and heat oven to 425 degrees. Cut lamb rack in half between the 4th and 5th rib. Sprinkle lamb on all sides with pink Himalayan Salt, garlic salt and black pepper.

Heat oil in a large heavy-bottomed skillet over high heat until shimmering. Brown the meat on the meat-side for 4-minutes. Using tongs, stand racks up in skillet and brown the bottom and cut sides for about 2-minutes each. Transfer lamb to jelly-roll pan. Roast for 10-minutes or until meat thermometer inserted into the center of each rack registers 135 degrees. Remove meat from oven and brush with glaze. Cover meat with foil and let rest 10-minutes. Brush meat one more time and pour remaining glaze into a small pitcher.

Step 4

To make asparagus: While lamb is resting for 10-minutes, heat oil in a large skillet on high heat. Add asparagus and blister on all sides, about 2-minutes depending on size of asparagus. Grill asparagus until tender crisp. Sprinkle with Pink Himalayan Salt. Divide equally on each side of platter.

To serve: Place one 4-rib rack on each side of the forbidden rice mound allowing the tips of the bones touch. Serve with additional glaze. Serves 2.

Romantic serving tips: Dine off one plate for added romance! Serve forbidden rice and lamb centered on a large dinner plate with asparagus on each side. Enjoy your romantic lamb dinner, Rack of Lamb with Mint-Fig Balsamic Glaze, Lemongrass Forbidden Rice, and Grilled Asparagus with merlot wine! A perfect pairing for a perfect pair!