Wednesday, December 29, 2010

Scrumptious Wednesday

So I’ve decided that weekly, I am going to include some of my favorites things to make, bake and entertain with. Most of the recipes are either “diet” or low-cal friendly and tasty nonetheless.

For this week, it is going to be lamb. For almost a year I gave up meat to cleanse my body and figure out which foods (types of meat) worked and which made my body react vulgarly. Thankfully, lamb worked.

Here is a no-nonsense recipe that works perfectly with a single pan and baking sheet. It takes no time (35 minutes from start to finish!)and will make your home smell like you’ve become your own personal Sous Chef. Of course you can vary the ingredients to taste, I remove the salt. No personal pictures for this, I made it on Sunday and immediately dived into it. The pictures were a complete afterthought.

Rack of Lamb with Honey Mascarpone
3 (1-1/2 lbs) racks of lamb, trimmed w/ ¼ inch of fat left on meat
1/4c EVOO
Kosher salt and freshly ground pepper
2 TBSP Herbs de Provence
1/2c Crème Fraiche
3 TBSP Honey
¾ TBSP Ground cumin
2 TBSP Chopped fresh mint leaves
½c Mascarpone cheese at room temp.

For the lamb:
Place an oven rack in center of the oven. Preheat to 425 degrees.
Drizzle olive oil on both sides of lamb. Season with salt, pepper and herbs de Provence. Over the stovetop brown for 5 minutes on each side with a skillet or large pan. Place the lamb in a shallow roasting pan or baking sheet and roast for 25 minutes for a medium rare cut. Allow the lamb to rest for 10 minutes before slicing.

For the sauce:
In a small bowl combine: crème fraiche, honey, cumin and the mint. Add the mascarpone cheese and stir until just combined. Season with salt and pepper to taste.

Cut the lamb between the bones into individual chops and serve with the sauce on the side.

Courtesy of The Food Network



  1. I know right. It's delectable and a big sinner for your tastebuds. Love it!

    How's your pooch feeling? Poor guy.