A while back I was featured in Fairfield Magazine’s article on hosting a cozy get together in the colder months. My job was to create the perfect meal for this event, and I think I succeeded.
What makes a great meal? Some people believe that the definition of a great meal begins and ends with overeating. The more stuffed you feel at the end, the more of a success the meal was.
The first thing I do when creating an outstanding meal is to think of balance, particularly on my plate. At the very least this means a good protein source, a lot of veggies, possible a whole grain. And then the fun stuff – flavor!
The star of this menu was the Herb Crusted Rack of Lamb. Lamb can get pricey and it reminds me of old school restaurants where a big piece of red meat was the star. So it feels fancy. In this menu however, the lamb is one of many stars. If you can, buy local grass fed lamb. There are some winter farmer’s markets that sell local vegetables but mostly strive for organic if possible. The menu is not complicated, exactly the way I like it. You can prep the vegetables the day before to save time. Below is the full menu, click on the links to grab the recipes and enjoy!Print
This Herb Crusted Rack of Lamb makes an impressive yet simple dish. Perfect for a holiday or special dinner.
1/4 cup extra virgin olive oil
3 cloves garlic, minced
2 tablespoons parsley, chopped
1 tablespoon fresh thyme leaves
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh oregano, chopped
2 racks of lamb, trimmed
salt and ground pepper
1/2 cup panko bread crumbs
1. Preheat the oven to 450 degrees F.
2. In a food processor, blend together the olive oil and the herbs. Place lamb on a rimmed baking sheet, fat side up, and sprinkle generously on both sides with salt and pepper.
3. Brush or spoon the herb mixture onto the lamb then coat with the bread crumbs.
4. Place the lamb in the oven and cook for 20 minutes. Remove the pan from the oven, cover loosely with foil and let the lamb rest for 15 minutes. Slice the lamb down the side of the ribs, into chops, and serve with Zesty Citrus Gremolata, if desired.
Keywords: gluten free, dinner, lamb, dollops and drizzles
For this meal I focused on seasonal, organic and simple. Here’s the menu:Curried Butternut Sqush and Apple Soup
Herb Crusted Rack of Lamb
Wild Rice Pilaf with Fresh Herb and Winter Greens
Roasted Winter Vegetables