Lamb W Mint Basil Pesto Asparagus Flan Cauliflo Recipes

ROASTED RACK OF LAMB WITH MINT PESTO

Steps:

• Let the lamb come to room temperature for about 30 minutes before you are ready to roast. Season the lamb on all sides with salt and pepper, to taste.
• Preheat the oven to 350 degrees F.
• Heat the oil in a large, heavy-bottomed skillet with a heatproof handle over medium-high heat. Put the rack into the pan, fat side down, and sear it until it is browned, about 2 to 3 minutes. Turn the rack over and sear the other side for 2 minutes. Put the pan into the oven, and roast the lamb until it is medium-rare, or until the internal temperature reaches 125 to 130 degrees F on an instant-read thermometer, about 15 to 20 minutes. Remove the lamb from the oven, cover it with foil, and let it rest for about 10 minutes before slicing into chops. Serve with the Mint Pesto.
• Combine all of the ingredients in the bowl of a food processor. Process until the mixture is almost smooth. Taste and adjust the seasonings with salt and pepper, to taste. The pesto may be made 1 day ahead, covered and refrigerated. Bring the pesto to room temperature before serving.

RACK OF LAMB WITH MINT-BASIL PESTO

Steps:

• Blend the mint, basil, nuts, cheese, lemon juice, garlic, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a food processor until the herbs are finely chopped. With the machine running, gradually blend in 1/3 cup of oil until the mixture is smooth and creamy.
• Preheat the oven to 400 degrees F.
• Generously sprinkle the lamb racks with salt and pepper. Heat the remaining 2 tablespoons oil in a grill pan or heavy large skillet over high heat. Place 1 lamb rack in the skillet and cook just until brown, about 3 minutes per side. Transfer the lamb rack meat side up on a heavy large baking sheet. Repeat with the remaining 2 lamb racks.
• Roast the lamb in the oven until cooked to desired doneness, about 20 minutes for medium-rare. Transfer the lamb racks to a work surface. Set aside for 10 minutes. Cut the lamb between the bones into single chops. Spread the pesto over 1 cut side of each chop. Arrange the chops, pesto side up, on plates or a platter, and serve.
• Do-Ahead Tip: The pesto and lamb racks may be prepared up to this point 1 day ahead. Cover the pesto and lamb separately and refrigerate. Allow extra time for the chilled lamb to roast.
• Alternately, the racks of lamb can be sliced then broiled before serving. To broil the lamb: Use 18 to 24 meaty single lamb rib chops (about 2 1/2 ounces each, from 3 racks of lamb). Preheat the broiler. Arrange the lamb chops in a single layer over 2 heavy baking sheets. Lightly brush the lamb chops with oil and sprinkle with salt and pepper. Watching closely, broil the lamb chops 3 inches from the heat source until cooked to desired doneness, about 3 minutes per side for medium-rare. Spread the pesto over the chops. Arrange the chops pesto side up on plates or a platter, and serve.
• RECOMMENDED WINE #1: Boroli Barolo 1998
• REGION/ORIGIN: Barolo, Piedmont
• GRAPE/VARIETAL: Nebbiolo
• RECOMMENDED WINE #2: Avignonesi Vino Nobile d'Montepulciano 2001
• REGION/ORIGIN: Montepulciano, Tuscany
• GRAPE/VARIETAL: Sangiovese (Prugnolo Gentile - local clone of sangiovese)

RACK OF LAMB WITH HERB CRUST AND MINT-BASIL PESTO

Steps:

• Place a rack in the upper third of the oven and preheat the oven to 450 degrees F.
• For the lamb with herb crust: Place the parsley, olive oil, mustard, rosemary, garlic, lemon zest and juice and a generous amount of salt and pepper in the bowl of a food processor. Puree until the mixture becomes a paste. Spread the mixture all over the lamb (try to avoid the bones and get it all on the meat).
• Place the lamb on a rimmed baking sheet bone-side up, and roast until an internal thermometer reaches 130 degrees F for medium rare, 15 to 20 minutes. Transfer the lamb to a cutting board, cover loosely with aluminum foil and let rest for about 10 minutes.
• For the mint-basil pesto: While the meat is roasting and resting, place the mint, basil, parsley, lemon juice, honey, garlic and some salt and pepper in a clean food processor bowl. Puree to a paste; scrape down the sides of the food processor once and process again. Transfer to a serving bowl with a small spoon to serve.
• Slice the racks of lamb into either single or double chops. Serve with the pesto passed on the side.

RACK OF LAMB WITH PESTO CRUMBS

Steps:

• Preheat the oven to 375°F.
• Season lamb with salt and freshly ground black pepper. Spread the pesto over the surface of the meat. Coat the meat thoroughly with breadcrumbs, packing them down lightly with your hands. Cover the exposed bones with aluminum foil and place lamb, breadcrumb side up, on a baking sheet.
• Roast lamb for 15 minutes, then remove foil and bake 20 minutes longer. Remove lamb from oven, let it rest for 5 minutes, then dust lightly with salt. Slice into thick double chops or single chops. Serve immediately.

LAMB LOIN CHOPS WITH MINT PESTO

Steps:

• Preheat grill on high.
• Rub the lamb with the olive oil. In a small bowl, combine the oregano, thyme, rosemary, pepper and salt. Rub mixture all over the lamb. Let it rest for 10 minutes at room temperature.
• While chops are resting, prepare the Mint Pesto.
• Grill the lamb chops 2 to 3 minutes per side, for medium rare.
• Serve the lamb chops with the Mint Pesto.
• Add the garlic to a food processor and pulse until chopped. Add the pine nuts and pulse to chop. Add half of the herbs and chop for 30 seconds, then add the rest of the herbs and chop. Add in the Parmesan and salt and pepper, pulse briefly until combined. While machine is running, slowly add the oil in a steady stream and process to desired thickness.

ROAST RACKS OF LAMB WITH NEW POTATOES AND MINT PESTO

Steps:

• For lamb:
• Whisk 1/2 cup oil, garlic, and mustard in small bowl to blend. Transfer 1/3 cup mustard mixture to large bowl; add potatoes and toss to coat. Brush remaining mustard mixture over lamb. Transfer to large rimmed baking sheet.
• For pesto:
• Puree all ingredients except mint sprigs in processor.
• Preheat oven to 425°F. Heat 1 tablespoon oil in large skillet over medium-high heat. Add 1 lamb rack, rounded side down, and cook until brown, about 3 minutes. Return to baking sheet. Repeat with remaining lamb rack. Let stand until cool enough to handle, about 10 minutes. Arrange racks facing each other, bone ends up and brown side out, about 2 inches apart on same baking sheet; tip toward each other, intertwining bones loosely. Scatter potatoes around lamb.
• Roast lamb and potatoes until thermometer inserted into center of lamb registers 130°F for medium-rare, about 20 minutes. Transfer lamb to platter and tent with foil. Continue roasting potatoes until cooked through and crisp, stirring once, about 15 minutes longer. Surround lamb with potatoes, garnish with mint sprigs, and serve with pesto.

LEG OF LAMB WITH MINT PESTO, NEW POTATOES AND BABY CARROTS

Steps:

• Finely chop walnuts and garlic in processor. Add 2 cups mint leaves and basil and chop finely. Add oil and vinegar and blend until pesto is smooth. Cut excess fat from lamb, leaving thin layer. Set lamb in large roasting pan. Make several slits in lamb with tip of small sharp knife. Reserve 1/2 cup pesto for vegetables. Spoon some pesto into each slit; rub remainder into lamb. Sprinkle lamb generously with salt and pepper. Let stand 1 hour at room temperature or cover and chill overnight.
• Preheat oven to 350°F. Roast lamb 45 minutes. Add potatoes to pan and turn to coat in pan juices. Roast 30 minutes. Add carrots and reserved 1/2 cup pesto and turn to coat carrots and potatoes in pesto and pan juices. Sprinkle with salt and pepper. Continue roasting until thermometer inserted into thickest part of lamb registers 140°F. for medium-rare, about 45 minutes longer. Remove from oven and let stand 15 minutes.
• Carve lamb into thin slices. Arrange on plates with potatoes and carrots. Garnish with fresh mint leaves.

LAMB W/ MINT BASIL PESTO, ASPARAGUS FLAN, CAULIFLO

Steps:

• THE PESTO In a food processor add handful of basil and mint, 1/4 cup parm cheese, walnuts,squeeze 1/2 a lemon, 3 garlic cloves and pulse until it is finely chopped.
• While the processor is running add the olive oil about 1/4 cup through the top opening until it is well incorporated. Set a side some of the pesto to use over the lamb when you serve it.
• Smear the pesto over the lamb place it in a zip lock bag or put in a bowl and cover and let it sit in the fridge for several hours.
• Remove the lamb from the fridge and place it in a roasting pan and allow it to come to room temperature before you put it in the oven.
• Preheat oven to 400 degrees. When it comes to temperature place the lamb in the oven for 20 minutes. Remove from the oven and let it rest another 15 to 20 minutes. Slice place slices on a platter and add the pesto on top of on the side. Enjoy!
• FOR THE ASPARAGUS FLAN, This can be made while you are marinating the lamb.
• preheat oven to 325 degrees. Steam your asparagus for about 7 to 10 minutes and add it to the food processor and puree, you will get about two cups of puree.
• Whisk together the eggs, milk, cheese, salt and pepper and nutmeg in a bowl. Whisk in the asparagus puree.
• Place the cup cake liners in the muffin tins and place the tin on a cookie sheet. Fill the tin about 1/2 way. Place in the oven and bake until flan is set. The large cake pan would take 50 minutes to an hour the muffins cook faster so keep an eye on them about 30 minutes. Stick a toothpick in and comes out clean.
• let the flan cool for about 10 minutes
• FOR THE SAUCE, Make the sauce while the flan is cooking. Place all the ingredients for the sauce in a metal bowl and place over barely simmering water and heat, whisking until the cheese and butter melt about 5 to 8 minutes. Remove from heat and serve over the flan.
• Remove the flans from the muffin tins and remove the cup cake liners. Serve with the cheese sauce spooned over the top. YUM!
• FOR THE ROASTED CAULIFLOWER Place the cauliflower on a cookie sheet lined in tin foil and drizzle olive oil on top and salt and pepper and place it into a 400 degree oven until it starts to get golden. Remove and let cool a bit and break off the florets and serve.
• This meal is incredibly Delicious!