Lamb Chop "Lollipops" on Baby Spinach Salad with Raspberry and Caramelized Shallot Vinaigrette
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Lamb Chop "Lollipops" on Baby Spinach Salad with Raspberry and Caramelized Shallot Vinaigrette
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For the Vinaigrette
  1. Heat a small fry pan over medium-low; add the oil and heat through.
  2. Add the shallots and cook, stirring occasionally, until the shallots are deep golden brown, about 5 to 6 minutes.
  3. Add the raspberries, water and sugar. Use the back of a spoon (or a heat-proof spatula) to very lightly mash the raspberries. Cook until the sugar has dissolved, the raspberries have broken down and the mixture is slightly syrupy, about 5 minutes.
  4. Remove the pan from the heat; stir in the vinegar, and season to taste with salt and pepper; set aside until needed.
For the Lamb
  1. Cut the lamb rack into chops.
  2. Combine the oil, herbs, garlic, salt and pepper. Brush the herb/oil mixture over the chops, coating them on both sides.
  3. Preheat the grill to medium-high. Clean the grates with a stiff brush, then oil liberally to prevent sticking. (Note: To use a grill pan, preheat a lightly oiled grill pan to medium-high heat.)
  4. Place the chops on the preheated grill grate; grill until nicely browned, about 2 minutes. Rotate the chops 90 degrees and, without turning over, place them back on the grill; this will produce beautiful brown cross-hatch grill marks. Cook the chops for 1 to 2 minutes more, then turn them over and repeat the process. Cook to an internal temperature of 130° to 135°F for medium-rare, about 7 minutes total; or 140° to 145°F for medium, about 8 minutes. (If necessary, transfer to a baking sheet and finish cooking in a 450°F oven.)
  5. Transfer the chops to a clean plate (or platter) and let rest for 5 minutes.
For the Salad
  1. Combine the spinach and red onions; toss to mix evenly.
  2. Gently reheat the vinaigrette, if needed (it should be just barely warm).
  3. Add the fresh mint to the vinaigrette, and stir to combine. Taste and adjust the seasoning if needed.
  4. Toss the salad with just enough dressing to coat the leaves.
To Serve
  1. Mound the salad onto serving plates, dividing it evenly.
  2. Place two lamb chops on each plate, positioning them on either side of the salad with their bones crisscrossing at the top.
  3. Spoon a bit of the warm vinaigrette onto the plates at the base of each chop. Garnish with fresh raspberries, and serve immediately.
Tips and Techniques
  1. * If the raspberries are naturally very sweet, you may need to add extra raspberry vinegar, to taste.
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