I usually make something nice for Sunday dinner, but I never blog it. I leave Sunday off of my meal plans (which are what I reference to put together my Recipe Round-Ups) and I’m usually trying something new that I don’t really have a recipe ironed out for yet.
Anyway, I’m going to start blogging them, since they’re usually at least interesting.
Today was a pretty productive cooking day. This morning I stuck some beef bones in the oven to roast, then transferred them to a stock pot with some water. The bone broth has been simmering on the stove all day, so I’ll be able to use it in other dishes for the rest of the week. For breakfast, I made pumpkin pancakes with some pumpkin puree I found kickin’ around in my freezer (hooray for found food!) and bacon. I threw together some cauliflower fried rice as a snack for myself and Allan before I went out for pedis and lunch with Jill. When I got home, it was time to make dinner, and I had a rack of lamb in the fridge waiting to be eaten.
I’d never cooked a rack of lamb before, so I thought I’d use this recipe…roughly. Here’s how I did it.
Rack of Lamb with Mint Chutney
for the lamb:
1 rack of lamb (1 1/2 – 2 lbs)
1 Tbsp olive oil
1 Tbsp herbes de provence
Sea salt to taste
for the chutney:
1/2 cup fresh mint leaves
1/4 cup fresh cilantro
1 small yellow onion (or half of a larger one), roughly chopped
1 Tbsp lime juice
Take the rack of lamb out of the fridge, drizzle with oil, and sprinkle with herbes de provence and sea salt. Leave at room temperature for an hour while preheating the oven to 400F. Cover the bones with foil to prevent burning and place on a baking sheet. Bake at 400F for 7 minutes, then reduce to 300F for another 10 minutes. Allow to rest for 10 minutes while making the chutney.
For the chutney, just combine all ingredients in a blender and pulse until there are no more big chunks left. Slice the lamb rack between the bones and serve with chutney.
That white blur in the foreground is the tasty cauliflower I fried up with it. I bought 5 whole heads of cauliflower for this week, so it’s going to be the side for everything 🙂
What’d you guys have for Sunday night dinner? Anything exciting?