Grilled Rack of Lamb, Summer Salad, Basil and Charred Tomato Vinaigrette

Grilled Rack of Lamb, Summer Salad, Basil and Charred Tomato Vinaigrette

From: Chef Jim Bostsacos, Molyvos, New York, NY.

Yield: 12 servings.

SKORDALIA (YIELDS 3/4 CUP):
1 Tbsp. almonds
3 large cloves garlic
1 small potato, boiled with skin, chopped (use warm)
1/4 tsp. coarse salt
1/4 tsp. white pepper
3 Tbsp. white vinegar
3 Tbsp. sparkling water

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