Editor’s note: This week’s recipe is shared by Tic Toc Room owner Cesare Mammarella and executive chef Julio Cesar Rosas. The Tic Toc Room, located at 408 Martin Luther King Jr. Blvd. in Macon, will offer a special New Year’s Eve menu, which will feature this New Zealand rack of lamb. Seating for dinner begins at 4 p.m.
NEW ZEALAND RACK OF LAMB WITH MINT-CILANTRO VINAIGRETTE, ROASTED FINGERLING POTATOES AND ZUCCHINI
1/4 cup of fresh mint
1/4 cup fresh cilantro
1 teaspoon ginger
1 tablespoon honey
1/2 cup rice wine vinegar
1 cup oil
1 egg yolk
Salt and pepper to taste
Wisk ingredients together to make a light vinaigrette.
For vegetables, place fingerling potatoes on a sheet pan, sprinkle generously with kosher salt, drizzle extra virgin olive oil and let roast in the oven until done. Do the same for the zucchini. The potatoes will take longer than the zucchini, so start them a little later.
NEW ZEALAND RACK OF LAMB:
Get two racks of New Zealand (if available) lamb. Usually around 2 pounds each. Clean off tips of rack bones and any excess fat. Put this excess in a small pot with 2 cups of water. Boil and reduce this excess to make a quick lamb stock. Will use to deglaze pan later.
To cook, sprinkle kosher salt and fresh cracked black pepper onto both racks. Heat a pan to medium and sear lamb racks, fat side down. Once seared, pour enough of the lamb stock reduction into searing pan and deglaze (takes up brownish residue in pan). Now place racks into an oven set at 350 degrees for 8-10 minutes, which will cook to medium rare, the recommended temperature for rack of lamb.
On a plate, pour enough of the vinaigrette to thinly cover the plate, and cut rack into four double chops and place on plate. Serve with roasted fingerling potatoes and zucchini.