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Rack of Lamb

Herb Smoked Rack of lamb, served with an olive oil emulsion and Rosemary sweet potatoes
Serves 2
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For the ribs
  1. 2 12-14 ounce racks of lamb
  2. Salt
  3. Freshly ground black pepper
  4. 8 large branches each of fresh rosemary and thyme, plus a few extra sprigs of rosemary for garnish (note: In Argentina a wild desert herb called Jarilla is often used for smoking meat. I’ve substituted rosemary and thyme for this, but if by any chance you can find Jarilla, please use it instead)
Rosemary mashed sweet potatoes
  1. 3 medium sweet potatoes, peeled and cut into medium dice
  2. 1 sprig rosemary
  3. Salt
  4. Freshly ground black pepper
  5. 5 tablespoons whole milk
  6. 3 tablespoons Trivento extra virgin olive oil
Olive oil emulsion
  1. 1/3 cup Trivento extra virgin olive oil
  2. 2 tablespoons fresh lemon juice
  3. 1 tablespoon honey
  4. A few large sprigs of flat leave parsley, chopped
  5. Salt
  6. Freshly ground pepper
To cook the ribs
  1. Set up a kettle type grill with charcoal. When the flames have died down and the coals are covered with white ash, place a few of the herb stalks on the coals. Salt and pepper the ribs and place them on the barbeque. Cover the grill, but open the vents so some air can escape. Cook the ribs slowly over low heat, moving them if necessary to a cooler area of the grill. Add additional herb branches as they burn away. Cook until the ribs are falling off the bone tender, about 1 ½ to 2 hours.
For the sweet potatoes
  1. While the ribs are cooking, place the sweet potatoes in a saucepan and add enough cool water to just cover them. Add salt and the rosemary sprig and cook, partially covered, until tender, about 30 minutes. Drain the sweet potatoes, removing the rosemary sprig, and return them to the pot. Add the milk and olive oil and season with
  2. a bit of black pepper. Mash until you have a smooth but still somewhat textured consistency.
To make the emulsion
  1. Place all the ingredients for the olive oil emulsion in a food processor and pulse until well blended. Pour this into a small bowl.
  1. Set out two warmed dinner plates. Place one rack of lamb on each plate and drizzle generously with about half of the olive oil emulsion. Gently reheat the sweet potatoes if necessary and spoon them to the side of the lamb. Drizzle the remaining emulsion around the edge of the plates and garnish the lamb with rosemary sprigs.
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