Rack of Lamb with Pesto
Ingredients
Frenched rack of lamb (butcher can prepare) 2-4 ribs/person
Olive oil

Preparation
  • Salt and pepper the lamb
  • Sear the lamb, fat side down in hot skillet with olive oil, 2-3 minutes
  • Flip and brown the second side 2-3 minutes
  • Cover the bones with foil
  • Bake in 425° oven for 15 minutes
  • Remove from oven and coat with pesto, cook another 10-15 minutes
  • Remove from oven, cover with foil and let rest at least 5 minutes

Pesto
1 cup fresh Basil leaves packed
½ cup fresh Baby Spinach packed
¼ cup Parmigiano Reggiano
2 tbls of toasted Pine Nuts
1 tsp. minced Garlic
½ cup Olive Oil
Salt & Pepper to taste

Preparation
  • In a food processor, combine the basil, spinach, salt & pepper and process for a few seconds until chopped.
  • Add the cheese, pine nuts, and garlic. While still running, add the olive oil in a steady stream until smooth.
  • Always cover unused pesto with a thin layer of olive oil to prevent the pesto from getting dark and it also helps prevent the growth of mold.

Serving Suggestions
Slice the ribs and serve over mashed sweet potatoes. Garnish with wild mushrooms. Cut and serve fritata with breadsticks, crackers or good bread.

Episode 8: An Elegant Dinner
Onion Fritata
Rack of Lamb with Pesto
Garlic Mashed Sweet Potatoes
Wild Mushroom Sauce

Onion Fritata
Ingredients
1 small onion sliced thin
6 eggs
¼ cup grated parmesan
Salt and pepper to taste

Preparation
  • Sauté the onions in an 8" skillet with a little olive oil until translucent.
  • In a bowl whisk together the eggs, parmesan, salt and pepper.
  • Add the onions to the mixture and stir then pour into the same skillet.
  • When mixture looks a bit thick take a flat plate and flip (this is recommended over the sink)
  • Then place mixture back in the pan and finish cooking.
  • An alternative method is to place the pan in a 350 degree pre-heated oven to finish cooking. (Make sure the pan is oven safe)
Garlic Mashed Sweet Potatoes
Ingredients
½ cup Milk
2 tablespoons Butter
2 large Sweet Potatoes
Garlic Salt
Pepper

Preparation
  • Peel potatoes, dice and boil until tender
  • Warm milk and add to potatoes
  • Mash and add garlic salt and pepper to taste
Wild Mushroom Sauce
Ingredients
1 lb Shiitake mushrooms
1 lb Baby bella mushrooms
3 cloves Garlic
2 Shallots
Olive oil
Salt and pepper to taste
¼ Chicken stock
Dash White wine
1 teaspoon butter

Preparation
  • Clean and dice mushrooms (use dry brush, do not use water)
  • Dice garlic and shallots
  • In same pan used to sear the lamb, sauté the garlic and shallots in olive oil until translucent
  • Add mushrooms sauté for 5 minutes
  • Salt and pepper to taste
  • Add chicken stock and white wine, let simmer to reduce and cook off wine
  • When ready to serve, add butter