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Easter is a time when people celebrate the resurrection. But it’s a time to enjoy sunshine, family, and good friends as well. Also, a lot of children color eggs. And then parents hide the eggs for an egg hunt. Though, if you have the kinds of chickens we have, they might colorand hide the eggs from you.
Furthermore, it’s a great time to break bread and have a meal together.But don’t forget to grab some dessert. While some people like to stick to what’s healthy, others go for more decadent desserts.
However, don’t worry if you’re different from your neighbors. Just smile and be your beautiful self. We sincerely hope you have a great weekend, no matter your background. We wish you a happy easter from our flock.
When I was younger and we had lamb, it was usually prepared with plenty of garlic, mint, and olive oil. But it wasn’t until a few years ago that I realized lamb could taste amazing; just like most other meat. If you know what combinations to use and a marinade or sauce, you can create a masterpiece. Please enjoy the following recipe for marinated rack of lamb.
Marinade Ingredients
2 tbsp olive oil
2 tbsp lemon juice
1/2 tsp thyme
1/4 tsp each cracked black pepper and sea salt
1 tbsp minced fresh garlic
Lamb Ingredients
1 tbsp plus 2 tsp olive oil
one 2 1/2 lbs frenched rack of lamb
salt and pepper
2 green onions, sliced thinly
1/4 c each white wine and chicken broth
1 tbsp yellow mustard
2 tbsp Dijon mustard
2 tbsp thyme
Instructions for Marinade
First, combine olive oil, lemon juice, thyme, pepper, sea salt, and garlic in small bowl; and mix.
Next, arrange frenched rack of lamb on platter. Then pour marinade over rack of lamb. Make sure rack of lamb is covered with marinade on all sides.
And let the rack of lamb sit at room temperature in marinade for 30 minutes.
Putting the Marinated Rack of Lamb Together
First, preheat oven to 400°.
Second, in a medium oven-proof skillet, heat 1 tbsp of olive oil till hot. Then add the rack of lamb to skillet fat side down. And cook over med-hi heat till brown, ~ 3 mins.
Next, turn lamb fat side up, and cook 2 mins more. At that point, transfer the skillet to the oven, and roast rack of lamb ~ 20 minutes until thermometer inserted in the center of meat reads 125° for medium rare.
After that, transfer lamb to a carving board and let it rest for 10 minutes.
Further, discard the fat in the skillet. And add 2 tsps of olive oil, green onions, and cook till softened, ~ 2 minutes.
Then add wine and simmer till reduced by half, ~ 2 minutes. Combine broth, bringing to a simmer.
Remove skillet from heat. Additionally, stir in mustards and thyme. Moreover, season with salt and pepper.
Carve the lamb into chops and arrange onto plates. Finally, spoon the sauce over the lamb and serve with your favorite sides.
So, this recipe is actually a fusion of 2 separate lamb recipes. I took the marinade from this one and some ingredients from this other, and combined them. But just click on those links, if you want to try them in their unadulterated versions.
And thank you again for reading this post. I hope you enjoyed it. Please post a comment, share, and please don’t forget to follow.
Chicken Girl 