April 23, 2008
Rocco's Rack of Lamb
He's the celebrity chef who whipped up low-cal meals for calorie-conscious contestants on NBC's "The Biggest Loser" -- and now Rocco DiSpirito is rolling into "Extra's" Viking kitchen and going to work on a rack of lamb made with Bertolli's premium sauces!
Rocco will also help others get through milestone events in their lives -- on his new TV show called "Rocco Gets Real," premiering this summer on A&E.
Lamb Chops a la Pizzaola
Serves 2
1 rack of lamb, about 1 1/4 pounds
salt and pepper to taste
2 tablespoons Bertolli olive oil
1 small red pepper, julienne
œ Vidalia onion, julienne
Πcup red wine
1/3 cup beef stock
1 cup Bertolli Summer Crushed Tomato and Basil Pasta Sauce
Πcup cracked Sicilian olives
3 hot cherry peppers, sliced thinly
2 tablespoons chopped Italian parsley
1. Preheat oven to 350 degrees. Heat a large cast iron skillet until very hot. Season lamb rack liberally with salt and pepper. Put lamb in pan, fat-side down. Allow fat to render and brown. Flip lamb and brown the other side. Put lamb in oven and roast until desired doneness, about 20 minutes for medium. Remove from oven and allow to rest.
2. Meanwhile heat a large sauté pan over medium heat. Add olive oil. Cook peppers and onions in the oil until they begin to get tender, season with salt and pepper. Add red wine and reduce by half. Add beef stock and reduce by half. Add Bertolli pasta sauce and bring back up to a simmer. Stir in olives, cherry peppers and parsley and season if necessary. Slice lamb and serve on a bed of polenta and vegetable mixture.
