Grilled Rack Of Lamb With Smoked Chile Glaze King Oyster Mushrooms Recipe

Ingredients

unsalted butter

fresh mint

thai chiles, halved

2 racks of Lamb frenched

2T extra virgin olive oil

1/1/2 king oyster mushrooms cut into 1"obliques

salt

freshly ground pepper

8 stalks broccolini, blanched cut into 1/2" pieces

24 lg scallions, thinly sliced and sweated in butter

mint oil

Preparation

1.Heat oven to 200f 2.heat grill to hi 3.cover bottom of skillet with butter, mint, & chiles;place meat fat side down in pan:cook in oven 10min,flip lamb,cook additional 10min;remove from oven, let stand in juices4.grill lamb fat side down to desire doneness,remove from heat;place on serving platter and spoon glaze liberally over lamb;reserve5.Heat oil in small saute’ pan until hot; add mushrooms;season;cook until brownedadd water to deglaze pan;cook until mushrooms areglazed;add broccolini;season,cook until hot6. serve divide vegetables, cut racks into chops;place 3 chops atop vegetables;drizzle plate with mint oil