Colorado Rack of Lamb

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Colorado Rack of Lamb

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This decadent dish comes from Executive Chef Eduardo Guizar of *17 at The Sam Houston Hotel. What a beautiful rack of lamb! Where 17 Railroads Meet the Sea *17 was named after Houston's deep history of the railroad and its perfect access to the sea. Served with baked sweet potatoes, asparagus in a Muscat Grape Demi glace.


  • 4 each Colorado Lamb Rack, Pan Sear
  • 5 each Grilled Asparagus, Seasoned, Jumbo
  • 3 slices Sweet Potatoes, Baked
  • 5 each Muscat Grapes
  • 1.5 oz Demi Glaze
  • 1 tsp Butter
  • 1 oz Oil
  • Salt & Pepper to taste

Recipe Info

  1. Bake one sweet potato, let it cool down. Leaving the skin on, slice three wheels, set aside. Clean lamb racks, season both side with salt & pepper. In a hot cast iron skillet, sear both sides. Season asparagus with oil, salt and pepper and grill them. In a saucepan, add butter sauté grapes, add demi-glaze. Fry sweet potatoes in a fryer or in a pan. Assemble plate and serve immediately.

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