Grilled Rack of Lamb, Summer Vegetable Salad

Serving Size: Makes 8 servings
Prep Time: 35 minutes
Cook Time: 25 - 30 minutes

Ingredients

2 lamb racks, frenched
2 tablespoons olive oil
2 cups arugula leaves

Instructions

Brush racks with oil, season with salt and pepper. Grill racks meat-side down, over medium-hot coals. Cook for 8 minutes, turn racks. Cook 8 additional minutes or to desired degree of doneness. Use meat thermometer to test lamb, 145°f for medium-rare, 160°f  for medium, or 170°f for well. Cover and let stand 10 minutes. Internal temperature will rise apporximately 10 degrees. Cut each rack between bones into chops.

Skordalia (makes about 3/4 cup):

1 tablespoon almonds
3 large cloves garlic
1 small potato, boiled with skin, chopped (use warm)
1/4 teaspoon coarse salt
1/4 teaspoon white pepper
3 tablespoons white vinegar
3 tablespoons sparkling water

 In food processor, grind almonds until very fine. Add garlic, potato, salt, pepper and process until smooth. Add vinegar and sparkling water and process until consistency of creamy mashed potatoes.

Tip: can be prepared day ahead. Bring to room temperature the day of use.

Vegetable Salad:

1/4 cup extra virgin olive oil, divided
1 yellow bell pepper
1 green bell pepper
1 zucchini, cut into 1/2-inch thick strips
1 ear corn, husk removed
1 small eggplant, sliced 1/2-inch thick
1 small red oinion, sliced 1/2-inch thick
8 leaves arugula
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil leaves
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Brush vegetables with 2 tablespoons oil. Grill peppers, zucchini, corn, eggplant and onion over medium-hot coals. Turn and grill both sides. Peel and seed peppers, cut into 1-inch pieces. Cut other vegetables into 2-inch pieces. Cut corn off cob. Place all grilled vegetables and arugula in bowl. Combine vinegar, remaining 2 tablespoons oil, basil, salt and pepper. Pour over vegetables and gently toss. 

Charred Tomato Vinaigrette (makes about 1 1/2 cups):

5 plum tomatoes
1/3 cup plus 1 tablespoon extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon sherry vinegar
1 clove garlic, finely chopped
1 teaspoon granulated sugar
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper 

Toss tomatoes with 1 tablespoon oil. Cook on grill or in hot oven for 5 to 6 minutes. Cool, peel, remove seeds and finely chop, drain. In medium bowl, combine tomatoes, vinegars, garlic, sugar, cumin, salt and pepper. Whisk in oil until well blended.

To assemble: In the center of 8 plates, place 1/2 cup vegetable salad. Place 1 chop on top. Put a heaping spoonful of skordalia on chop and lean a second chop against the first. Generously drizzle plate with tomato vinaigrette and top with arugula.