Close out your post-Peep Easter extravaganza with this delicious dinner delight. Herby, gamey and utterly savory, this recipe for roasted herb crusted lamb rack is the perfect entree for a big family gathering or an intimate meal for two.
Roasted Herb Crusted Lamb
- 1 rack of lamb with plenty of fat, frenched
- 1/4 cup white bread crumbs
- 1/4 cup grated parmesan cheese
- 1 bunch parsley, finely chopped
- 1 bunch thyme, finely chopped
- 1/2 bunch peppermint, finely chopped
- 1/2 bunch savory
- 2 springs rosemary – 1 spring finely chopped
- 3 shallots, finely chopped
- 4 tbsp. butter
- 1 egg
- 1 cup green beans
- 2 cups potato, pre-cooked and sliced
- 2 tbsp. coarse dijon mustard
- 1 small zucchini, sliced
- 1 leek stem, diagonally sliced
- 2 tbsp. vegetable oil
- 1 cup frozen peas
- Heat oven to 300°F
- Cut the ends of the ribs off cleanly and season with ground black pepper.
- Mix together the breadcrumbs, parmesan, herbs, shallots, half the butter and the egg.
- Blanche the beans and the savory in boiling salt water for 5-7 minutes.
- Drain and quench in ice cold water.
- Fry the meat in hot oil on a roasting tin, season with salt and roast for 30-35 minutes in oven.
- Season the potatoes with salt and ground black pepper and fry in 2 tbsp hot oil with the remaining rosemary sprig for around 10 minutes until golden brown.
- Remove the meat from the oven, brush with mustard and spread the herb mixture on top.
- Roast for a further 5 minutes at 425°F.
- Then cover with tin foil and leave to rest.
- Fry zucchini and leek in the remaining butter, add the peas and beans and season with salt and ground black pepper.
- Serve the meat, vegetables and potatoes on a preheated platter.
Already?! How is that even possible? It was just New Years Eve and here we are planning for Valentine’s Day… and not to freak you out, but pressure’s on – they’re probably going to be posting pics of their dinner all over Facebook 🙂
No worries, we’ve scoured cookbooks and blogs to bring you some really solid options for your dinner menu. There’s something here for everyone so poke around and pick your poison!
BEEF – Caprese Steak
Prepare to go capr-azy over Caprese Steak courtesy of Delish. After all, at the end of the day it’s a juicy filet topped with a thick slice of cheese. If that doesn’t scream love we don’t know what does!
CHICKEN – Maple Roasted Chicken Quarters
If you’re looking for something sweet yet savory this recipe may be just the ticket. Pure maple syrup helps to almost caramelize the chicken skin and the veggies nestled underneath are anything but ordinary. This gem courtesy of Chocolate Moosey is one of those meals you just don’t forget. Like, ever.
PORK – Brown Butter Pork Chops with Apples & Onions
Yep. You read that right. Apples and Onions. May sound a little off, but these chops are spot ON. The only stipulation to this recipe from The Lucky Penny is that you really need a cast iron skillet to execute this one to it’s fullest potential. Don’t get hung up on the onion/apple combo we promise it’s better than it sounds!!!
LAMB – Lamb Chops with Mint Gremolata
This next one from Country Living sounds super fancy (see: pain in the butt), but we promise it isn’t! In fact, this Italian favorite requires just 5 ingredients. Pair it with some grilled veggies drizzled with Balsamic and voila – a delicious and ultra fancy-sounding Valentine’s Day dinner for two!
SEAFOOD – Spicy Lobster Pasta
Have a hankering for a little seafood with your sweetheart? Spice up your Valentine’s night with this surprisingly simple show stopper courtesy of Epicurious. This one’s a favorite for those who like it hot!
So… which one will you pick?! Post pictures of your Valentine’s dinner creations on our Facebook page – we’d love to try out some of your favorite recipes too!
Want to host one more blow out barbecue before the end of summer AND give your friends and family an opportunity to try our delicious foods? Contact us about hosting a tasting party and we’ll come out to your home and prepare all the food you need to ensure your end of summer soiree is a huge success!
We look forward to partnering with our customers at tasting parties to show them new ways to prepare the foods they already love, and give their friends and family an opportunity to see what we’re all about.
Call 800-772-7786 extension 208 or click here to email Steve Fahey for more info!
The Perfect Lamb Dinner
Feel free to whip up your favorite potato recipe as a side, and top off the meal with a rich and delicious dessert like Buttermilk Pie.
- 2 tablespoons barbecue sauce
- 1 teaspoon hickory smoked salt
- 1/2 teaspoon garlic powder
- 1/8 teaspoon celery salt
- 1/4 cup lemon juice
- 2 tablespoons Worcestershire sauce
- 1/4 cup soy sauce
- 1 cup corn oil
- salt and pepper
- 6-pound leg of lamb
Blend ingredients and marinate lamb several hours. Smoke, covered, over low coals about 25 minutes per pound or until meat thermometer registers desired degree of doneness. Baste frequently. Let rest 20 minutes at room temperature before carving.
- 1 pound mushrooms
- 2 tablespoons minced onion
- 1 tablespoon butter
- 1/2 cup heavy cream
- 1 tablespoon sherry
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 1/2 teaspoon nutmeg
Remove mushroom stems and mince; saute stems with onions in butter until limp. Add cream, sherry and seasonings and cook slowly until thick, stirring constantly, 10-15 minutes. Fill mushroom caps with mixture and place on greased baking sheet. At this point mushrooms may be refrigerated or frozen. When ready to serve, broil until brown and bubbling.
Plantation Tomatoes (while they’re still in season!)
- 8 tomatoes, at their peak
- 2 fresh green hot peppers, minced, or 1/2 teaspoon cayenne
- 1 to 2 tablespoons minced green or red onions
- salt and pepper to taste
Peel and cut tomatoes into wedges, removing every woody part. Toss with remaining ingredients. Chill several hours. The secret of this dish is to select perfectly ripened tomatoes and to use only the best sections.