Ted's 60th Birthday Dinner

It was FINALLY Ted’s big 60^th birthday on Sunday, and we celebrated with a very small gathering of new, younger friends who came to join us from Germany.  On our plates was everything in the garden:  beans, potatoes, red peppers, zucchini, eggplant, tomatoes and herbs, and some succulent lamb racks from our cottage butchers,  Morley and Richard Stephen.  

Rack of Lamb with Red Wine Reduction

4 racks of lamb, trimmed and frenched

French’s mustard

 

For the Rub:

2 tablespoons kosher salt

1 tablespoon brown sugar

1 teaspoon mustard powder

1 teaspoon toasted fennel seeds

2 cloves garlic

1 teaspoon dried rosemary leaves

1 teaspoon fresh thyme leaves

zest of 1 lemon

Blitz all ingredients in a blender or spice grinder.  Store in an airtight container for up to 1 week. 

For the Sauce:

2 tablespoons butter

2 shallots, minced

¼ cup brandy

1 cup red wine

1 cup veal demi glace

2 tablespoons pomegranate molasses

2 teaspoons balsamic vinegar

1 teaspoon za’tar

1 teaspoon sumac

Brush the lamb racks with mustard, then massage in the rub.   

Refrigerate for 1-4 hours, and bring to room temperature before grilling. 

Preheat the barbecue on MEDIUM HIGH for 10 minutes.  Reduce the heat to MEDIUM and brush the grids lightly with vegetable oil to prevent sticking.  Cook the lamb for 20 minutes, turning every 5 minutes for perfect grill marks.  Let rest, tented with foil for 5 minutes before carving.

Meanwhile, prepare the sauce.  Melt the butter in a medium saucepan over MEDIUM LOW heat.  Add the minced shallots and cook until very tender and translucent, and just beginning to turn golden.  Add the brandy, and cook until the liquid is almost evaporated.  Add the remaining ingredients and simmer until reduced by half and quite syrupy. Taste to adjust seasonings, adding salt and pepper if desired. 

Grilled Vegetable Salad

2 zucchinis, sliced lengthwise ¼” thick

1 eggplant, peeled and sliced lengthwise ¼” thick

1 red pepper, cut into chunks

cherry tomatoes, halved

2 tablespoons olive oil

mixed greens

crumbled feta

For the dressing:

Juice of 1 lemon

2-3 tablespoons olive oil

handful each fresh basil, parsley and mint, finely chopped

2 tablespoons pomegranate molasses

1 ½ teaspoons sumac

Salt and freshly ground black pepper

Toss the prepared vegetables with olive oil, and grill until just tender.  Let cool, then chop into bite-sized pieces. 

Whisk together the dressing ingredients in a large salad bowl.  Toss the greens with the dressing, then arrange the grilled vegetables and feta over top.  We also topped our salads with PancettaWrapped Shrimp.