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Ingredients

• 1 rack of lamb, slice between racks into single-rib portions (about 8)
• Wet Rub with Rosemary:
• 1 Tablespoon fresh rosemary, minced
• 2 garlic cloves, peeled
• 1 Tablespoon extra virgin olive oil
• 1 Tablespoon lemon juice, Freshly -Squeezed
• kosher salt and fresh ground black pepper to taste
• ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
• For fingerling potatoes:
• 8 fingerling potatoes, cooked, peeled and cut into 1 inch discs
• 2 tablespoons unsalted butter
• 1 clove garlic, crushed
• 1 teaspoon fresh parsley, minced
• kosher salt to taste
• ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
• For salad:
• 1/4 cup fresh goat cheese, crumbled (room temp)
• 2 tablespoons toasted pine nuts
• Organic arugula, a couple hand full’s
• apricot Vinaigrette:
• 1/4 cup apricot all natural fruit spread
• 2 tablespoons balsamic vinegar
• 1/3 cup extra-virgin olive oil
• 1 teaspoon fresh thyme
• Pinch of kosher salt and freshly ground black pepper

Description

I Usually Always Make Lamb With Salsa Verde But This Time I Wanted Something Different. I Also Wanted To Present The Fingerlings Another Way So I Peeled Them And Cut Them Into Disks. I Love Having My Own Little Iron Chef Challenges, Using What I Have To W

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