It seems this year everything is beginning a bit early, and I have found the following to be so true; “Time is a sort of river of passing events, and strong is its current; no sooner is a thing brought to sight than it is swept by and another takes its place, and this too will be swept away.” Marcus Aurelius
It seems that Christmas was yesterday and Thanksgiving the day before, and already we are prepping for Easter Dinner.
Brunch ideas, main dishes, side dishes and desserts are on the docket here at Your Home with Karie Engels for the next week, so stay tuned. If you would like to see something specific, have an idea or a request, please let us know and we will get to work on it!!
One of our favorite spring dishes is lamb and there are a variety of ways of cooking this delicious meat. I am including two recipes, follow the links to the original sites.
Roasted Rack of Lamb with Mint-Basil Pesto by Nestle Kitchens
This is a very simple recipe, the prep is easy, serves 6 with 2-3 chops per serving. The shopping list; 2 (1 ½ pounds each) frenched racks of lamb (about 8 ribs each) note; “frenched” means the rib bones are exposed, kosher salt, ground black pepper, vegetable oil, pesto with basil, fresh mint leaves and lemon juice. Follow the link to the recipe here.
This next recipe is from one of my favorite site. Spend some time poking around while you are there, I have included a link to a conversions guide, below.
Butterflied leg of spring lamb with mint pesto recipe by Delicious Magazine
Again, this method is a simple one, presentation is beautiful and it is full of flavor. As with the above recipe, this uses pesto, yes there is a recipe, spreading it inside the lamb before rolling up and securing. Oven should be set at 370, that is the only conversion you will need for this. Shopping list; butterflied leg of spring lamb, 6 anchovy fillets (anchovies are up to you, but do add fab flavor), olive oil. Pesto recipe following. For the full recipe….click here
When it comes to Pesto, you can customize your flavors as your menu changes. Jot down the basic recipe and add different herbs such as mint, coriander, parsley or instead of pine nuts use almonds, cashews or walnuts. Give it a tweak, a twist and make it all your own. Shopping list; garlic, sea salt, pine nuts, fresh basil, finely grated Parmesan, lemon juice and olive oil. full recipe here and conversion guide here.
A Tip from Ginger: “If enjoying lamb is on your agenda, consider complementary beer to pair with it. Since lamb is a full flavored protein, I’d suggest matching a deeper maltier beer like Boulevard’s Irish Ale orNinkasi’s Believer Double Red. They’d be great ones in which to beerinade meats as well.” g
Ginger Johnson of Women Enjoying Beer