Lamb

My family loves lamb. I think it goes way back to when they were babies, and that they inherited Greek Genes from my husband! I used to gag feeding them the Gerber lamb, but it became clear to me that my kids were lamb lovers!  My mother didn't make lamb all that often. She would make an occasional lamb chop but I don't recall ever having a leg of lamb or a rack of lamb.

It wasn't until I got married that I started making lamb because it was something that my husband really loves. The first time I made a leg of lamb I cooked it like it hadn't been dead already...OMG! It was horrible. Now, lamb is served at a temp of medium rare, and there is absolutely no mint jelly on our table!

Pictured above are racks of lamb.  I prepared them by making a herbed breadcrumb and just pressed the breadcrumbs onto the lamb. I then baked them in a hot oven, 450 degrees for 10 minutes then turned the heat down to 375 and finished them off for another 15 minutes. Let them rest for a few minutes before cutting into them  They were the perfect .... Medium Rare!

I served the lamb with some asparagus parmigiano

and a fresh mixed green salad with some delicious ripe strawberries, with a balsamic dressing.

 Breadcrumb Crust
seasoned bread crumbs ( I like 4C)
3 - 4 cloves chopped garlic
1/2 cup chopped fresh parsely
a few pinches of rosemary
a bunch of fresh chopped mint
juice from 2 lemons
salt and pepper to taste
a drizzling of olive oil just to make the mixture a little damp
Mix all the ingredients together. Press the mixture onto your meat and cook as desired!
Enjoy! :)

Buon Appetito!
xoxoxo
Lorraine