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Rack of Lamb with a Provencal Tart & Blood Orange Green Olive Relish

From Our Kitchen

Preheat oven to 350ºF


1 rack of lamb, cleaned
2 blood oranges, segmented
½ cup green olives, pitted and chopped
2 Tbsp. marcona almonds, chopped
1 tsp. parsley, chopped
½ bunch swiss chard, chopped
½ cup yellow onion, thinly sliced
1 Tbsp. garlic,chopped
3 Tbsp. beaten egg
⅔ cup crumbled goat cheese
12 grape tomatoes
1 sheet puff pastry
2 tsp. Herbs de Provence
salt and pepper
2 Tbsp. extra virgin olive oil


In a bowl, mix together orange segments, olive, almonds parsley, extra virgin olive oil, and a a pinch of salt and pepper. Let set for 2-3 hours.

Heat 2 Tbsp. olive oil in a large hotel pan over medium high heat. Add onions and lightly brown. Add garlic and tomatoes and cook until tomatoes start to blister, and garlic lightly browns. about 2 minutes. Add swiss chard, Herbs de Provence, and a pinch of salt and pepper. Cook until wilted, about 2-3 minutes. Remove from pan and let cool.

Beat together, the egg, goat cheese, and a pinch of salt and pepper. Drain any liquid from the swiss chard mixture into muffin pans to the top. Cut puff pastry into circles large enough to cover each individual muffin circle. Place in oven and muffin and bake until puff pastry is golden brown, about 10-15 minutes.

Remove from oven and let sit for 5 minutes. Place a sheet pan on top of muffin pan, and gently flip so muffin pan is on top of the sheet pan. Gently lift muffin pan up to reveal tarts. Sprinkle lamb with salt and pepper. Turn oven down to 325ºF. Heat 2 Tbsp. olive oil in a large sauté pan over medium heat. Brown lamb on all sides. Place lamb on a sheet pan and roast 20-25 minutes. (This will bring it to 120ºF using a thermometer, which is medium rare). Let sit 5-8 minutes before slicing. Place

Serves 2