Lamb paired with a hearty potato mash and a savoury red onion marmalade to create the perfect balance of flavours.
Lamb
1 Ontario lamb rack (about 12 ribs)
1 tbsp whole grain Dijon mustard
1 tbsp fresh rosemary, finely chopped
1 tsp sea salt
Potato Mash
1-1/2 lb. Yukon Gold potatoes (about 3 large)
1 tbsp oil or butter
2 cups shredded savoy cabbage
1 cup sliced onion
Red Onion Marmalade
3 large red onions
1/4 cup sugar
1/4 cup honey
1/4 cup balsamic vinegar
1/2 cinnamon stick
1/4 cup red wine
1/2 tsp each salt and pepper
Lamb
Step 1: In skillet, sear lamb over medium high heat until well browned, about 4 minutes. Brush lamb all over with mustard. Sprinkle with rosemary and salt.
Step 2: Arrange lamb on a foil-lined baking sheet and roast in a 400°F oven for 15-20 minutes or until pink. Remove and let rest for 10 minutes before carving into individual rib chops.
Potato Mash
Step 1: Peel and cut potatoes into large chunks. Cook in large pot of boiling salted water until tender, about 20 minutes. Drain well and mash. Set aside.
Step 2: In large skillet, heat oil over medium high heat. Stir in cabbage and onion, cooking until onion is tender and starts to brown, about 10 minutes.
Step 3: Add onion mixture to mashed potato and stir well to combine. Shape into six patties and return to skillet to brown well on both sides, about 5 minutes per side.
Red Onion Marmalade
Step 1: In medium saucepan, combine onions, sugar, honey, balsamic vinegar, cinnamon, red wine, salt and pepper. Cook over medium heat, stirring occasionally, until onions are very tender and syrup is thick, about 1 hour.
Step 2: To serve, place potato mash over six warmed plates. Top each plate with 2 lamb ribs and red onion marmalade.
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