As concepted by Chefs Jeff Hanak and Carlos Sanchez at True Aussie Beef & Lamb's Chef Immersion in San Francisco. Recipe has not been tested in our kitchens.
2 pounds trimmed Aussie grassfed rack of lamb
For the marinade:
For the apricot sour relish:
½ cup Marcona almonds
Rosemary sprigs, for garnish
Preheat oven to 375°F. Marinate the lamb racks in the beer, wine, oil, garlic, and rosemary. Remove and season with salt and pepper. Sear the racks on the fat side in a medium hot pan. Finish in the oven until lamb is medium-rare, 3 to 5 minutes. Let the racks rest for 10 minutes, then cut them into chops.
Make a sour relish by heating the ale, dried apricots, and cherries to a simmer, then let them marinate for 30 minutes. Drain and toss the fruit with the olive oil, rosemary, and 1 tablespoon of the soaking liquid. Season with salt and pepper.
Grind or finely chop the almonds. Mix with coarse salt to taste.
For each serving, plate 4 chops, ½ cup relish, and 2 tablespoons almond meal. Garnish with a drizzle of olive oil and a rosemary sprig.