REAL Exclusive Magazine

Love and Rack of Lamb Alexander

By Chef John Zakarian, Owner of Zak’s Prime Steakhouse

Recently I had an e-mail from a friend that caught my attention and I’d like to share it with you.

On an island lived all the values and feelings of man, and with them was Love.
Soon rumors began to fly that the island was going to sink
Everyone packed up their boats and left except Love because he loved the island so much
After a few weeks when his food ran out Love started to look for someone to take him to shore
Nearby, Fortune was sailing with his rich boat
Love asked him to take him along
“No”, replied Fortune, “I have lots of gold and silver on my boat and there is no space for you.”
Soon Beauty sailed by with its incredibly beautiful boat
Love asked him to take him to shore
“No”, said Beauty, “My boat is too beautiful and I don’t want you to tarnish it”
Desperate, Love started begging Sorrow who was floating by
“No”, said Sorrow, “I’m so sad I’d rather be alone.”
“Good Mood, I beg you please take me to shore!”- Love was crying
Good Mood was so happy that he didn’t hear Love pleading for help
Suddenly a voice from nearby said to Love
“Come on Love I’ll take you to shore.”
It was an old man, who held Love’s hand and took him to shore.
Love was so happy and excited, that he forgot to ask the old man for his name and thank him properly
So he turned to Knowledge
“Knowledge, who was the old man that helped me?”
Knowledge replied, “That was Time…”
“But why would Time save me?” asked Love.
Knowledge armed with all his wisdom said, “BECAUSE ONLY TIME KNOWS THE VALUE OF LOVE FOR ALL OF US!”

Speaking of Love, love and time, which go hand in hand, are essential to create spectacular meals.
Put in a little love and time and we can achieve the plateau of culinary greatness.
If you don’t love your kitchen, and don’t have time to cook, all the pots and pans are just useless rusting tools.

Today’s recipe which was created with love is named after my son Alexander.

Rack of Lamb Alexander
Serving for 4

Ingredients:
2- 8 chops lamb racks (preferable American) Frenched
1 oz fresh rosemary chopped finely
1 oz dry rosemary leaves
6 cloves of garlic
2 cups of plain bread crumbs
1 Tbsp. dried oregano leaves
1 tsp. dried thyme
2 plum tomatoes
1.5 cups plain long-grain rice
1 stick of butter
Worcestershire sauce
Olive oil

Preparation:
Trim the excess fat from the lamb rack
Generously salt and pepper the back and front of lamb rack
Sprinkle Worcestershire sauce over the lamb rack
Crush all the garlic and rub the rack front and back attentively (For this you are going to need gloves)
Sprinkle dry rosemary and oregano, .25 oz each, over lamb rack and let sit 15-20 min.
In a medium bowl mix 2 cloves of crushed garlic, remainder of dry rosemary and oregano
Add olive oil and mix until it is sticky to touch
After resting the lamb, cover the chops with the mixture over the eye part and the back of the chops leaving the bones clear
Pre-heat oven to 450 degrees, cover the bones with aluminum foil and place the chops on a baking sheet Cook for 20 minutes, med-rare

Rice:
Crush remaining 2 cloves of garlic
Finely chop 2 plum tomatoes
Combine plum tomatoes with 3/4 stick of butter in a casserole over medium heat until soft and saucy
Add the rice and 2 cups of water, turn to high heat
After 1st boil mix the ingredients and cover with a lid, turn to the lowest possible heat on the stove top (do not disturb until all water has evaporated about 20/25 min.)

Sauce:
Place the remaining of the butter into saucepan. Add freshly chopped rosemary leaves and sauté on high heat.
Add a glass of red wine (your choice) and a small ladle of veal or beef stock and cook until thick

Plating:
Place the rice in the middle of the plate, cut the rack to 8 equal chops, 4 per person. Mound over rice and add sauce over the chops

Enjoy with a nice Pinot Noir or Merlot

Tell me what’s not to love…