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Atkins Lamb Seared Lamb Rack



2 red onions, peeled & wedged  into 1/8ths
1 garlic bulb, peeled
1 Tbsp fresh thyme leaves
2 Tbsp balsamic vinegar
3 Tbsp extra virgin olive oil
salt & freshly ground
black pepper
4 oz mixed quinoa (red, black + white)
12 oz beets (red or golden)
4 oz radishes
1 fresh red chili (or 1/2 tsp red chili flakes)
1 lemon
2 lbs Atkins Ranch 8 bone
lamb racks
1 cup fresh basil leaves


Heat the oven to 350ºF. Roast the wedged onions, garlic cloves (keep one), thyme, balsamic vinegar, 2 Tbsp extra virgin olive oil, salt and pepper in a covered tray for 20 mins. Uncover and cook another 5 mins. Remove and increase heat to 375ºF.

While the onions roast, rinse the quinoa and simmer for 12 mins in 1 1/2 cups of water.

Peel and slice the beets into short fine sticks. Finely slice the radishes and red chili, grate the garlic, zest and juice the lemon. In a large bowl combine all the above ingredients and the onion roasting juices.

Liberally season the lamb racks with salt and pepper. Sear them bone side up on medium in a oiled oven-proof skillet for about 5 minutes. Finish the rack to medium rare in the hot oven for about 10 minutes. Rest for at least 5 minutes.

To finish, tear the basil leaves into the salad and portion it evenly onto warmed plates. Slice the racks and serve them atop the salad. Drizzle with some extra virgin oil and finish with freshly ground pepper.


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