Ingredients

IngredientsLAMB MARINADE AND SAUSAGES:

• 3 tablespoons/45ml olive oil
• 2 tablespoons/30ml balsamic vinegar
• 1 tablespoon/15ml honey
• 1 tablespoon/15ml Dijon mustard
• Salt and freshly ground black pepper
• Two 8-rib frenched racks of lamb (each rack about 1 1/2 pounds)

• 2 tablespoons/30ml canola oil
• 8 merguez sausages
• 3 shallots, peeled and halved
• 2 sprigs fresh rosemary
• Salt and freshly ground black pepper

SAUCE:

• 2 cups/500ml veal stock
• 2 tablespoons/30ml butter, optional
• Salt and freshly ground black pepper

• Crispy Potatoes, for serving, recipe follows
• Spicy Red Pepper Jelly, for serving, recipe follows

CRISPY POTATOES:

• Canola or peanut oil, for frying
• 6 to 8 Yukon gold potatoes, unpeeled, washed and cubed
• 1 teaspoon/5ml smoked paprika
• 1/2 teaspoon/2ml smoked salt
• 2 pinches red pepper flakes

• 1 bunch fresh chives, finely chopped
• 1 clove garlic, minced
• 1 bunch fresh parsley, chopped
• Olive oil, for drizzling

SPICY RED PEPPER JELLY:

• 2 red bell peppers, halved, seeded and cut into pieces
• 1 Scotch bonnet chile pepper, seeded
• 1 1/4 cups/310ml sugar
• 1/2 cup/125ml cider vinegar

• 1 tablespoon/15ml peeled and minced fresh ginger
• 1/2 teaspoon/2ml salt
• Zest and juice of 1 lemon

Description

Cooking Channel Serves Up This Rack Of Lamb And Merguez Sausage Recipe Recipe From Chuck Hughes Plus Many Other Recipes At CookingChannelTV.com.

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