GRILLED RACK OF LAMB

Lamb

1 free-range organic rack of lamb

Kosher salt

Cracked pepper

Sauce

1 cup chopped red onion

5 garlic cloves, minced

2 tablespoons olive oil

1 cup red wine

2 cups diced tomatoes

1 cup lamb or beef stock

2 tablespoons firmly packed brown sugar

1 tablespoon chopped fresh oregano

1/2 cup whole kalamata olives (plus 2 tablespoons of olive brine)

1/2 cup julienned fresh basil, divided

Kosher salt

Cracked pepper

Pilaf

1 cup chopped red onion

1 tablespoon olive oil

Juice of 1 lemon

1 cup chopped fresh parsley

1/2 cup chopped dried apricots

1/4 cup toasted pine nuts

1 1/2 cups Israeli couscous

1 1/2 cups boiling water

For the lamb, trim the fat cap from the outside of the rib rack using a sharp boning knife with a flexible blade. Trim all the meat from between the rib bones. Trim away any silver skin from the meat and portion by cutting into chops, each with two rib bones protruding. Liberally sprinkle with salt and pepper. Wrap the rib bones in foil to protect from flame and set aside.

Note: Render the thin strips of meat from the ribs to make the stock for the sauce.

Rack of lamb is full of flavorful fat but this fat makes it very flammable. Heat the grill until very hot. Before adding the meat to the grill, turn the heat down to medium or medium-low. This will prevent flare-ups. Grill the lamb for 3 to 4 minutes per side until rare to medium-rare.

For the sauce, in a large saucepan sauté the red onion and garlic in the olive oil over medium-high heat until translucent. Add the red wine and reduce by half. Add the diced tomatoes, lamb or beef stock, brown sugar, oregano, 1/4 cup of the basil, and salt and pepper to taste. Simmer at medium-low for 20 minutes, stirring occasionally. The sauce will be thick.

Use an immersion blender or food processor to lightly purée. Add the olives and olive brine. Keep warm.

For the pilaf, in a saucepan sauté the red onion in the olive oil just until translucent. Immediately remove from the heat and add the lemon juice, parsley, apricots, and pine nuts. Set aside.

Add the couscous to the boiling water in a separate saucepan and return to a boil. Cover and remove from the heat. Let stand for 9 minutes.

To serve mix the couscous with the fruit and nuts. Immediately serve the lamb with the Israeli couscous pilaf, kalamata olive and tomato sauce, and slices of baby summer squash lightly sautéed in butter. Garnish with fresh basil.

Makes 6 to 8 servings.