Saturday, April 11, 2015

What's Cooking?

I picked up rack of lamb about a week ago to try a lamb recipe with mint pesto. It was easy. Season the racks with salt and pepper, brown the lamb and then roast at 400 degrees for 20 minutes, cut the lamb into chops, and spread the pesto on them. So much better than that artificial mint jelly.

I served the lamb with baked sweet potatoes and a kale/romaine salad with carrots and red peppers. We also enjoyed a pinotage called Six Hats.

Everything was delicious.

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