Roasted Lamb Rack and Grilled Lamb Tongue with Lemon Mint Dressing
From 'Chef's Table'
Mix quinoa and chicken stock until tender.
Combine ingredients for lemon mint dressing.
Preheat oven to 350°F degrees. Then:
Sear off the lamb. Add mirepoix and sweat. Add lemon confit and tomato; cook until softened.
Deglaze with white wine. Cook until reduced by half
Add apricots & walnuts and cook until softened. Add spices & liquid. Add lamb back to the liquid.
Cook at 350°F for 2½ hours (until fork tender).
Strain and peal the tongue.
Reduce the sauce until thickens.
Two racks of lamb French cut in half.
Roast at 350°F for 20 minutes until 135°F.