Herbed Rack of Lamb

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I love fresh herbs on rack of lamb. I add a little butter an slice of bread to bind the herbs, press onto the rack and bake – what could be easier or tastier.

Ingredients:
1/4 c packed mint leave
1/4 c packed basil
3 heads of green garlic
1 slice of white bread
3 TBSP butter
Salt & pepper
1 rack of lamb

Preheat oven to 375.

Combine all ingredients except lamb in a food processor. Press onto the fat side of the lamb. Place in roasting pan. Bake for 20 – 30 min (135 is medium rare). Let rest for 10 minutes tented with foil. Enjoy!

Asparagus Gratin

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This came from Fine Cooking, with a few minor tweaks. I love the addition of the marscapone cheese – it adds a richness to the recipe.

Ingredients:
2 bunches of asparagus, chopped 1/4 in lengths
1 onion diced
1/2 TBSP olive oil
Salt & pepper
3/4 c panko
1/4 c parmigiano reggiano
1/2 TBSP olive oil
4 oz marscapone

Preheat oven to 450.

Combine parm, panko & olive oil.

Combine asparagus, onion, olive oil and salt & pepper in a casserole dish. Bake for 6 – 10 minutes until crisp tender and bright green. Remove from oven, top with panko mixture and dollops of marscapone cheese.

Serves 6.

Un-Usual Suspect

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I love chow.com! This was based on a drink I found on their site. I used Campari and orange bitters in place of similar ingredients and left out the honey syrup (i don’t like my cocktails too sweet) and it turned just perfect!

INGREDIENTS
Ice
1 1/2 oz gin
3/4 oz fresh grapefruit juice
1/2 oz Drambuie
1/4 oz fresh lemon juice
1/8 oz Campari
Dash of Angostura bitters
1 grapefruit twist

Shake all ingredients in a cocktail shaker, strain, enjoy!