WINE BAR ON PALAFOX

16 S. PALAFOX PL

DANIEL WATTS

 

1 cup cider vinegar

1 cup sugar

1 jalapeno pepper

½ habanero pepper

½ green bell pepper

½ red bell pepper

14-16 oz. rack of lamb, cleaned

1 cup arugula

¼ cup olive oil

 

Preheat oven to 375 degrees. In a small saucepan over medium gas heat, combine sugar and vinegar. Mince all peppers and add to the saucepan; bring to a boil for 10-15 minutes. Set aside. Clean lamb rack of excess fat and silver skin. Lightly season the lamb with salt and pepper. In a medium sauté pan, heat olive oil and sear the lamb rack in the hot oil on both sides. Put the seared lamb on an oven safe pan and cook to desired temperature. Remove lamb from the oven and let rest for 3-5 minutes. Sliced rested lamb and lay over a bed of arugula. Drizzle with sauce.