Since we moved our little family back home this past summer, we’ve been able to spend so much more holidays with family and it’s been wonderful. Even more wonderful it has been to see my daughter have more interaction with her grandparents, aunts, and uncles. Most of the time my parents are the one that hosts, but for this Easter I decided to take on the challenge, and at 8 months pregnant, there were moments yesterday where I began to question my ability to make good judgements. But overall, aside from serving food 1 hour later than planned, everything turned out as well as I could have hoped.
On the menu, I wanted the main dish to be something I’ve made before, Herb Crusted Rack of Lamb. I served it was creamy mashed potatoes and a green bean and radish salad to lighten up the meal. I tried a new recipe, for the salad and although my sister really liked it and said I should save this recipe, the recipe didn’t wow me. For the amount of ingredients and work it required, I don’t think I’ll be making it again.
The rack of lamb, on the other hand, is a recipe I’ve made fairly often. I first had herb crusted rack of lamb when my husband used to be a server at a steak restaurant. It was done perfectly, seasoned well and had an amazing unforgettable flavor that made a pretty good lasting first impression of lamb for me. When he stopped working there, I wanted to recreate this dish and found this recipe from Fine Cooking that satisfied both of our cravings for the rack of lamb dish from the steak restaurant. I don’t change anything from this recipe so if you’re interested in making this dish, please just click on the link for the recipe.
One thing that I would suggest getting that has helped me tremendously with this dish is getting a meat thermometer that you can insert and leave in while the meat is cooking. I took out my lamb at 140 degree farenheight and it was the perfect amount of doneness for us. I cooked 3 racks and after letting the meat rest, some pieces were medium rare and some were medium (perfect for everyone’s preference at the table). Also, every time I’ve made this recipe, the searing step has initiated my smoke detectors to sound off, EVERY TIME. So just be prepared for that.
One last suggestion, get finishing salt! It elevates your finished meat dished to the “wow” that any home cook loves to hear. At the end of my post, I put a link on image for the salt I like to use for finishing meats. It’s not too expensive and a little goes a long way. I only use when I grill or roast meats and want to let the flavor of the meat shine through. This container will last me more than a year. If you do click and make a purchase, I get a little percentage, but I would never recommend a product I wouldn’t use myself! If you happen to use the salt through my recommendation let me know if you enjoyed it!