Herb Crusted Rack of Lamb
- 2 8-rib frenched racks of lamb (each rack 1 1/2 lb), trimmed of all but a thin layer of fat
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon olive oil
- For herb coating
- 3 large regular garlic cloves minced
- 1 tablespoon finely chopped fresh mint
- 1 tablespoon finely chopped fresh thyme
- 2 teaspoons finely chopped fresh rosemary
- 1 teaspoon kosher salt
- 1 1/2 tablespoons extra-virgin olive oil
Put oven rack in middle position and preheat oven to 350°F.
Heat a dry 12-inch heavy skillet over high heat until hot.
Pat lamb dry and sprinkle meat all over with salt and pepper. Add oil to hot skillet, brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch.
Coat and roast lamb:
Transfer racks to a small (13- by 9-inch) roasting pan.
Stir together garlic, herbs, salt, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Cover exposed bones with foil and roast 15-25 minutes, until thermometer inserted diagonally into center of meat registers at your desired temperature. Let stand, covered, 10 minutes. (Internal temperature will rise while lamb stands.)
- Allow internal temperature to be 5 to 10 degrees less than you like when you remove the roast from the oven; the meat will continue to cook while it sits.
Temps after resting:
Bloody rare: 115 to 125 degrees F
Rare: 125 to 130 degrees F
Medium rare: 130 to 140 degrees F
Medium: 140 to 150 degrees F
Italian Peas with Mushrooms
- 2 Tablespoons olive oil
- 1 large clove garlic minced
- 1 pound frozen peas
- 1 cup Baby Bella / Crimini mushrooms sliced
- 1/2 cup panko or gluten free panko bread crumbs
- 1 tablespoon fresh mint finely chopped
- Salt to your taste
- freshly ground black pepper to your taste
Heat olive oil in a large lidded skillet over medium heat. Add the sliced mushrooms and garlic and sauté until the mushrooms release some of their liquid and they start to lightly brown and become fragrant. Add the peas, mint, salt and pepper. Cover the pan with lid and cook until peas are tender, about 5 minutes.
In a separate skillet, toast the bread crumbs until light golden brown and fragrant.
Sprinkle the breadcrumbs over the mushrooms and peas and serve immediately or keep warm until ready to serve.
- 2 pounds parsnips
- 2 cloves garlic
- ½ cup raw cashews
- ½ cup water
- kosher salt or sea salt to taste
- freshly ground black pepper to taste
Place the cashews and 1/2 cup water in a small pot and bring to a boil, shut off heat and let them sit for 10-15 min.
Wash and peel the parsnips. Cut them into approx. 1 inch chunks, Place in a medium saucepan and add water to just cover all of the parsnips.
Simmer over medium heat until most of the liquid has evaporated and the parsnips are very tender.
In a small food processor or blender, Puree the cashews and their cooking liquid until very smooth and there are no chunks.
Use a potato masher to mash the parsnips with the cashew puree and sea salt, season with pepper if desired.