From: Chef Eric Masson, The Brentwood, White River, NC. Yield: 4 servings.
2 racks of lamb (7-8 ribs, 14-18 oz. each)
1 Tbsp. fresh rosemary, finely chopped
4 Tbsp. olive oil
1 lb. fingerling potatoes, scrubbed and large ones cut in half
1 cup red seedless California grapes, halved
3 cloves garlic, finely minced
4 cups fresh baby spinach, washed and dried
2 shallots, finely chopped
½ cup red wine
1 cup beef stock
3 Tbsp. butter
to taste, salt and pepper
Heat oven to 450°F. Grease baking dish with olive oil. In large bowl, toss garlic, olive oil, salt, pepper and fingerling potatoes together. Place potatoes in greased pan and bake for 25-30 minutes.
Cook shallots in red wine until reduced to ¼ the original quantity. Add beef stock and reduce by half. Strain sauce (Bordelaise), add salt, pepper, and stir in butter. Set aside. Rub lamb racks with salt, pepper and rosemary. Sear racks on grill or hot skillet for 3-4 minutes on each side. Finish cooking to desired temperature in hot oven for 8-15 minutes. Saute California grapes in hot olive oil for a few seconds, add garlic and baby spinach, then cook for 2-3 minutes and set aside. Let racks rest for 5-7 minutes, loosely covered, before carving between the ribs. Plate lamb with stacked-up fingerling potatoes, sauteed spinach and grapes. Spoon Bordelaise sauce over and serve.