add lamb slices and heaping spoonful
garbanzo/grape mix. Top with tahini
dressing. Serve immediately.
Tahini Dressing
1 garlic clove, fresh pressed or chopped
2 T. tahini
1 cup plain yogurt
¼ t. ground cumin
Pinch of salt
Dash Tabasco sauce (optional)
Method: Mix garlic, tahini, yogurt, cumin,
salt and Tabasco; set aside.
Recipe is courtesy of the California Table
Grape Commission.
Almond-Crusted Lamb with
Almond Skordalia
Jim Botsacos, Chef
Molyvos
New York
Yield: 12 servings
3 lamb racks, frenched
4 egg whites
Almond Crust (recipe follows)
Grilled Vegetables (recipe follows)
Tomato Vinaigrette (recipe follows)
Skordalia (recipe follows)
Almond Crust
4 oz. whole natural raw almonds
¼ oz. garlic
1½ oz. untoasted breadcrumbs
¼ cup parsley, rough chop
1 t. cumin
Method: In food processor, chop almonds
to 1/16 -inch dice. Add garlic, breadcrumbs,
parsley and cumin; pulse until garlic and
parsley are minced. Store, unrefrigerated,
48 hours.
Grilled Vegetables
2 yellow bell peppers
2 green bell peppers
6 oz. zucchini, sliced in ½-inch strips
4 oz. corn ears
8 oz. eggplant, ½-inch strips
6 oz. red onion, ½-inch rings
1 cup arugula
1½ oz. red wine vinegar
¼ cup basil, rough chop
½ t. salt
½ t. pepper
4 oz. extra virgin olive oil
Tomato Vinaigrette
16 oz. whole Roma tomatoes
¼ oz. garlic
2½ oz. red wine vinegar
½ oz. sherry vinegar
¾ t. pepper
1½ t. ground cumin
¾ t. salt
4 oz. olive oil
Method: Grill tomatoes until flesh is
blistered and charred. Cool; peel and
seed. Rough-chop; strain off excess liquid.
Combine red wine vinegar, sherry vinegar,
pepper, cumin and salt with tomatoes in
blender; blend while slowly adding olive oil
to emulsify. Store, refrigerated, 48 hours.
Skordalia
8 oz. gold potato, skin on
1 oz. whole natural almonds, toasted
¼ t. salt
¼ t. white pepper
1 oz. white vinegar
3 oz. sparkling water
½ oz. garlic
Method: Preheat oven to 500°F. Brush
each lamb rack liberally with slightly
whisked egg whites. Press lamb in
almond-crust mixture; place on roasting
rack. Roast 15 minutes to medium. Let
rest; slice. To plate: Place 3 oz. grilled
vegetables; angle with 2 lamb chops.
Garnish with charred-tomato vinaigrette
and skordalia. Serve immediately.
Method: Brush bell peppers, zucchini, corn,
eggplant and onion with olive oil; season.
Grill vegetables. Cut corn off cob. Seed
and skin bell peppers; cut in 1-inch dice.
Cut zucchini, eggplant and onion in 2-inch
dice. In bowl, toss vegetables with arugula.
Combine vinegar, basil, salt, pepper and
extra virgin olive oil; drizzle over vegetables.
Serve warm.
Method: Boil potato until soft. Add
almonds, salt, pepper, vinegar, sparkling
water and garlic; purée to smooth
consistency (resembling mashed potatoes).
Store, refrigerated, 48 hours.
Recipe is courtesy of the Almond Board
of California.
