April 16, 2014

Stay Home: Easter Dinner - Herb Roasted Rack of Lamb

Herb Roasted Rack of Lamb | hardparade.blogspot.com
When I think of Easter, I think of my mom's leg of lamb, smothered in mint jelly. I haven't been able to get back to New Jersey for Easter weekend since I moved up to Boston so I started cooking lamb for Easter to make me feel at home. This herb-roasted rack of lamb is incredibly earthy and delicious while still feeling light and springy. Roasting the lamb in the oven means minimal fuss and the two side dishes really complete the meal. Lamb can get very expensive around Easter-time so plan ahead!

Herb Roasted Rack of Lamb
Recipe modified from Bon Appétit
Serves 2
Ingredients:
  • 4 garlic cloves, minced
  • 5 sprigs of fresh thyme, lightly crushed
  • 5 sprigs of fresh marjoram, lightly crushed
  • 2 tsp coarse kosher salt
  • 2 tbsp extra-virgin olive oil, divided
  • Small rack of lamb (at least 6 chops)
Directions:
Mix garlic, thyme, marjoram, salt, and 1 tablespoon olive oil in a large Ziploc bag. Add the rack of lamb, massaging and turning to coat, and let marinate at room temperature for at least half an hour, up to an hour. 
Herb Roasted Rack of Lamb | hardparade.blogspot.com
Preheat the oven to 400f. After the lamb is done marinating, heat remaining olive oil in a large ovenproof skillet over high heat. Add lamb and cook until browned on both sides
Herb Roasted Rack of Lamb | hardparade.blogspot.com
Herb Roasted Rack of Lamb | hardparade.blogspot.com
Transfer the skillet to oven and roast the lamb to your desired doneness, about 10 minutes for medium-rare. Remove the lamb from the oven and skillet, placing on a platter to rest for at least 5 minutes. If you cut into the lamb (or any meat for that matter) before it has rested, you will lose all its delicious juices.
Herb Roasted Rack of Lamb | hardparade.blogspot.com
Separate individual lamb chops from the rack, plate with sides, and serve! 
*Keep scrolling down to learn how to make the sides pictured*
Herb Roasted Rack of Lamb | hardparade.blogspot.com
Celery Root & Parsnip Purée:
Recipe from Bon Appétit
Ingredients:
  • 1 cup 1/2-inch cubes peeled celery root
  • 1 cup 1/2-inch cubes peeled parsnip
  • 1 cup 1/2-inch cubes peeled Russet potato
  • 4 apples, cubed
  • Coarse kosher salt
  • 1/4 cup half-and-half, warm
Directions:
Peel and cube the celery root, parsnip, and potato. Combine in a large pot, adding enough water to cover and sprinkle generously with salt. Bring to a boil, reduce heat to medium and cook until the vegetables are tender, about 20 minutes.
While the vegetables are softening, cube the apples and add to a medium saucepan over medium heat with a tablespoon of butter. Sauté apples until soft and browned, about 5-7 minutes.
Celery Root & Parsnip Puree | hardparade.blogspot.com
Once the vegetables are soft, drain well and return to the pot over medium heat, stirring until all excess moisture evaporates. Add the apples to the pot and purée mixture to desired consistency using a blender, immersion blender, or potato ricer. Add warm Half-and-Half and stir until smooth. Season with coarse salt and freshly cracked pepper.
Celery Root & Parsnip Puree | hardparade.blogspot.com
Asparagus with Peas & Basil
Recipe from Gourmet
Ingredients:
  • 2 shallots, finely chopped
  • 3 tbsp unsalted butter
  • 2 lbs asparagus
  • 3/4 lb shelled fresh peas
  • 1/2 tsp kosher salt
  • 3/4 cup torn basil leaves
Directions:
Trim asparagus, getting rid of fibrous ends, cut into 1-inch pieces, and add to a bowl with the peas
Asparagus with Peas & Basil | hardparade.blogspot.com
Asparagus with Peas & Basil | hardparade.blogspot.com
Cook shallots in butter in a large saucepan over medium heat, stirring frequently until tender, about 4 minutes. Stir in asparagus, peas, salt, and 1/4 teaspoon fresh cracked black pepper. Then, seal skillet with foil, cooking over medium heat until veggies are tender but still have a bite - about 8 minutes. Tear basil leaves and stir into veggies.
Asparagus with Peas & Basil | hardparade.blogspot.com
Plate the celery root and parsnip purée and asparagus with peas and basil alongside the herb roasted rack of lamb, pair with a nice full-bodied red wine, and enjoy!
Herb Roasted Rack of Lamb with Side Dishes | hardparade.blogspot.com
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