Happy Spring!
This time of year provides a
perfect time to reflect upon the wonders and blessings of life.
For adults and teens,
there's the glory of spring, and for the little ones the wonders of butterflies
and flowers blooming. Check our website
for spring resources.
One part of Spring all families
share is a fine family meal. To help you
celebrate your brunch or dinner, I'm enclosing a gourmet recipe for
Mustard-Crusted Lamb. It makes the
perfect dinner for two, but you can always make it part of a larger table or
increase the ingredients proportionately for any size get-together.
Happy Spring,
Greg and Cheryl
Learning Harbor Resources
for Teachers
Mustard-Crusted Lamb
Ingredients:
1 (1 pound) lamb rib roast
(rack of lamb), 8 ribs, flap trimmed
Salt and pepper
3 tablespoon Dijon mustard
with seeds
2 tablespoon chopped fresh
mint or basil leaves
4 tablespoon chopped
shallots
1/4 cup panko (Japanese
bread crumbs)
3 small (3 ounces each) red
potatoes, each cut into 4 wedges
2 tablespoons water
1/2 bunch (16 ounces)
broccoli rabe, tough stem ends trimmed
1 teaspoon olive oil
3 tablespoons reduced-fat
sour cream
Preparation:
Preheat oven to 425°.
Place lamb, meat side up, in
small roasting pan.
Sprinkle lamb with 1/4
teaspoon each salt and freshly ground black pepper.
In small bowl, stir together
mustard, mint, and 2 tablespoons shallots.
Reserve 2 tablespoons
mustard mixture for sauce; spread remainder on lamb.
Pat on panko to coat.
Roast lamb in oven 25 to 30
minutes for medium-rare (140° on meat thermometer) or until desired doneness.
Meanwhile, heat 4-quart
saucepan of water to boiling on high.
In microwave-safe medium
bowl, combine potatoes and 2 tablespoons cold water.
Cover with vented plastic
wrap, and microwave on High 4 minutes or until fork-tender.
Drain; toss with 1/8
teaspoon each salt and freshly ground black pepper. Keep warm.
Add broccoli rabe to boiling
water in saucepan, and cook 3 minutes.
Drain well; wipe pan dry.
In same saucepan, heat oil
and remaining 2 tablespoons shallots on medium-high; add broccoli rabe and cook
2 minutes, stirring frequently. Toss
with 1/8 teaspoon each salt and freshly ground black pepper. Keep warm.
Stir sour cream into
reserved mustard mixture.
Cut lamb into 2-rib
portions, and place on 2 dinner plates with potatoes and broccoli rabe.
Serve lamb with sour cream
sauce.
