Chef Jon Andersen at Rawhide Steakhouse & Saloon in Chandler, Arizona shares his holiday recipe for Lamb with Minted Cranberry Compote with us. This meal doesn't get put together in a few minutes, but it is worth the effort. A recommended side dish for this lovely holiday entrée is Whipped Sweet Potatoes.
Ingredients:
- LAMB
- 1 each Rack of Lamb
- 2 Cloves Garlic
- 2 Each peeled Shallots
- 2 TBLS Fresh Mint
- 4 oz Extra Virgin Olive Oil
- Salt and Pepper to taste
- .
- MINTED CRANBERRY COMPOTE
- 2 lbs. fresh cranberries
- 10 oz port wine
- 3 oranges
- 8 oz sugar
- 4 oz brown sugar
- ½ cup fresh mint
Preparation:
(For Lamb)
1. Peel shallots and garlic
2. Add all ingredients in to a blender and Puree
3. Cut lamb into double bone portions and add marinade to lamb let set for two hours, overnight would be even better
4. Grill to desired temperature; medium rare is preferred
(For Cranberry Compote)
1. Add port wine to stock pot reduce by half
2. Add sugar and brown sugar and cranberries simmer on low heat for 1 hour
3. Zest and squeeze orange and add after the cranberry mixture has simmered for 1 hour
4. Let cool and add fresh mint
5. Let sit overnight if possible
Serves 2 people.
