Good Morning America Recipes

Roasted Lamb Rack and Grilled Lamb Tongue with Lemon Mint Dressing

From 'Chef's Table'

Oak Room executive chef Eric Hara sears meat with a lemon mint dressing.
Difficulty: Difficult
Cook Time: min


  • Quinoa:
  • 1c quinoa
  • 1qt chicken stock
  • Lamb Braise:
  • 6 lamb shanks (marinate in vadouvan overnight)
  • 2 leeks, medium dice
  • 5 garlic cloves, crushed
  • 2 shallots, medium dice
  • 1 sprig of thyme
  • 1t vadouvan
  • 1t raz al hanout
  • 1/8c apricots, dried
  • 1/8c walnuts, chopped
  • 1.5 red beefsteak tomato, large dice
  • 1c white wine
  • 1.75qt chicken stock
  • 1.5 lemon confit, rough chop
  • Lemon Mint Dressing:
  • 6 garlic cloves, crushed w/ 1t salt
  • 6 lemons, juiced
  • 1c water
  • 3t honey
  • 3c evoo
  • 3t mint
  • 3t fennel seed, toasted & ground
  • (to taste) salt & pepper
  • Cooking Directions

    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.

    Recipe Summary

    Main Ingredients: lamb shanks, chicken stock, garlic, lemon, mint

    Course: Dinner, Main Course

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