Live to Eat & Eat to Live

Easter Lamb Dinner


Garlic Herb Rack of Lamb

Herb Crusted Rack of Lamb

Course: Main Course
Cuisine: American
Keyword: Lamb Chops, Rack of Lamb, Roasted LAmb
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 16 chops
Calories: 246 kcal
Author: Alina Eisenhauer


  • 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


  1. Put oven rack in middle position and preheat oven to 350°F.

Sear lamb:

  1. 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:

  1. Transfer racks to a small (13- by 9-inch) roasting pan.

  2. 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.)

Recipe Notes

  • 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

Nutrition Facts
Herb Crusted Rack of Lamb
Amount Per Serving
Calories 246 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 9g56%
Cholesterol 47mg16%
Sodium 398mg17%
Potassium 122mg3%
Carbohydrates 0g0%
Fiber 0g0%
Sugar 0g0%
Protein 9g18%
Vitamin A 35IU1%
Vitamin C 1mg1%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Italian Peas with Mushrooms

Course: Side Dish
Cuisine: Italian
Keyword: Mushrooms, Peas, Side Dish
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6
Calories: 159 kcal
Author: Alina Eisenhauer


  • 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


  1. 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.

  2. In a separate skillet, toast the bread crumbs until light golden brown and fragrant.
  3. Sprinkle the breadcrumbs over the mushrooms and peas and serve immediately or keep warm until ready to serve.

Nutrition Facts
Italian Peas with Mushrooms
Amount Per Serving (1 g)
Calories 159 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 0g0%
Cholesterol 4mg1%
Sodium 58mg3%
Potassium 238mg7%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 4g4%
Protein 4g8%
Vitamin A 615IU12%
Vitamin C 30.7mg37%
Calcium 23mg2%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.


Course: Side Dish
Cuisine: Paleo
Keyword: Paleo, Parsnips
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Calories: 130 kcal
Author: Alina Eisenhauer


  • 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


  1. 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.
  2. 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. 

  3. Simmer over medium heat until most of the liquid has evaporated and the parsnips are very tender. 

  4. In a small food processor or blender, Puree the cashews and their cooking liquid until very smooth and there are no chunks. 

  5. Use a potato masher to mash the parsnips with the cashew puree and sea salt, season with pepper if desired.

Nutrition Facts
Amount Per Serving
Calories 130 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 13mg1%
Potassium 478mg14%
Carbohydrates 23g8%
Fiber 5g21%
Sugar 5g6%
Protein 2g4%
Vitamin C 19.6mg24%
Calcium 45mg5%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Like this? Share it!