I forgot to take pictures but dinner was so good I’m posting the recipes anyhow: I made a rack of lamb which is something we’ve been making a lot recently because it is so darn yummy and really pretty simple:
- 3 small or 2 large racks of lamb, frenched
- Good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups loosely packed fresh parsley leaves
- 1 tablespoon chopped garlic cloves (3 cloves)
- 1 cup fresh white bread crumbs
- 2 teaspoons grated lemon zest (2 lemons)
- 4 tablespoons (1/2 stick) unsalted butter, melted
Preheat the oven to 450 degrees F.
Place the racks in a roasting pan, fat side up. Rub the tops with olive oil and sprinkle with the salt and pepper. Roast the lamb for 10 minutes.
Meanwhile, place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they’re both finely minced. Add the bread crumbs and lemon zest and process for a second until combined.
Take the lamb out of the oven and quickly press the parsley mixture on top of the meat. Drizzle with the melted butter and return immediately to the oven and roast for another 15 minutes.
Take the lamb out of the oven and cover with aluminum foil. Allow it to rest for 15 minutes, cut in double chops, and serve.
To accompany the lamb I cooked some sliced bacon until it was crispy, drained the pieces on a paper towel (reserving the grease in the pan). Next add the brussels sprouts (sliced in half lengthwise) and sauté them in the bacon grease until they are deep spotted brown. Right before serving I seasoned them with salt and pepper and topped them with the bacon. A family favorite (on thanksgiving I send them over the edge by also caramelizing them and adding candied pecans…) Along with the sprouts we had whole grain garlic bread. For this I slice La Brea whole grain loaf into pieces, drizzle with olive oil and sprinkle with garlic salt. Bake at 450 for 12-15 minutes.
For dessert we had our first pumpkin pie of the season. I used Peter Reinhart’s gluten free, sugar free recipe from this book and topped it with sugar free whipped cream (1 cup heavy cream, 1 teaspoon of vanilla and 1 Tablespoon of sugar free vanilla syrup) . It was delish!! Next time I might pre-bake the crust for 10 minutes. I used the leftover pumpkin purée to make an ice cream base which I will process tomorrow. It’s beginning to feel a lot like fall!????????