From: Chef Tony Marotta, Flying Fish Cafe, Disney’s BoardWalk Resort, Florida. Yield: 4 servings.
4 racks of lamb, about 14 oz. each
1⁄4 cup extra virgin olive oil
2 Tbsp. sea salt (Fleur de Sel)
2 Tbsp. freshly ground black pepper
Preheat oven to 350°F. Rub lamb with olive oil, then sprinkle liberally with sea salt and black pepper. In hot saute pan, sear all sides of the rack, browning evenly. Place in preheated oven for 20 minutes. Remove racks from oven and let rest for 10 minutes. Carve into individual (8 1” thick) or double chops, depending on preference.
Asian Pear and Kiwi Salsa:
2 small Asian pears, cored, diced
3 large kiwis, peeled, diced
6 Tbsp. dried cranberries
1 shallot, minced
1⁄4 cup chopped chives
1 Tbsp. sherry vinegar
2 Tbsp. fresh lemon juice
3 Tbsp. Orange Blossom Honey
2 Tbsp. chopped fresh mint
2 Tbsp. chopped fresh cilantro
1 Tbsp. chopped fresh basil
to taste, kosher salt and ground black pepper
Combine pears, kiwis, cranberries, shallot, chives, sherry vinegar and lemon juice in medium bowl. Add 2 Tbsp. honey (reserve 1 Tbsp.), mint, cilantro and basil. Season to taste with kosher salt and black pepper. Let stand, tossing occasionally. Preheat broiler. Brush chops lightly on both sides wth remaining 1 Tbsp. honey; sprinkle with salt and pepper. Broil chops until cooked to desired doneness, about 5 minutes per side for medium-rare. Transfer 2 1”-thick lamb chops to each plate. Spoon salsa alongside and serve.
NATIONAL HONEY BOARD