Here are the details.
Rosemary & Garlic Rack of Lamb
2 racks of lamb, trimmed and cut into individual chops
5 gloves of garlic
2.5 tsp of chopped, fresh rosemary
3 TBS olive oil
2 tsp kosher salt
1 tsp fresh, ground black pepper
Combine all ingredients in a food processor, until garlic is finely chopped. Lay the chops in a single layer on a large, foil lined, rimmed, sheet pan Spread marinade over each side of the chops. Cover with plastic wrap and refrigerate for 1-5 hours.
Preheat broiler, broil chops 4-5 inches from heat source, until desired temperature. (anywhere form 3-4 minutes per side to 10 minutes per side, depending on how hot your broiler is and how cooked you want them. The first time you make this recipe, start checking after 3 minutes. The second side usually requires less cooking time. We like ours a bit charred and no longer pink. They are even better made on the grill! But this time of year the broiler does just fine!
*A word about this recipe...this is one of my children's favorite meals. It is almost always on someone's birthday dinner wish list. Before we had children, it was one of my go to dinner party recipes too because it is so easy and looks so pretty presented on a plate.
Right now Trader Joe's has racks of lamb from New Zealand (which is the very best, according to my Mum) at a decent price!!
(this is a very flexible recipe. I've never actually measured the ingredients, so add more or less of what you like and switch up the fresh herbs too, except parsley is a must. Taste the filling before you add it to the tomatoes to adjust the seasoning or herbs.)
4 tomatoes, with the core and seeds removed
3 cups of fresh breadcrumbs (I like to use a 2 day old, rustic Italian bread with the crusts removed. Just cube bread and pulse it in the food processor till you get coarse crumbs. If you are using fresh bread, it is best to toast the bread crumbs lightly in a dry pan. If bread is a day or two old, that is not necessary.)
1 bunch of fresh parsley, chopped
1 TBS chopped fresh Thyme
2 TBS chopped fresh basil
1/4 - 1/2 cup coarsely ground Parmesan cheese (also in food processor)
3 TBS olive oil
1 tsp kosher salt
1/2 tsp pepper
Preheat oven to 325.
Place tomatoes in a small baking dish. Combine bread crumbs, herbs, olive oil, cheese, salt and pepper in a medium bowl. Stuff filling in each tomato and drizzle the tops with additional olive oil. Bake at 325 for about 45-60 minutes, till tops are golden brown.
Flourless Chocolate Cake with Coffee Liqueur, link to recipe is here.
This was one of the first desserts I made over and over again in the early years of our marriage. We came to call it "Slice of Heaven Cake." It is especially amazing served with coffee ice cream and fresh whipped cream. And it can easily be made a day in advance.