My husband and I have decided to try and branch out a bit. Haven’t you ever been stuck in a dinner rut, making the same boring food over and over? It doesn’t help that my husband is picky and doesn’t like to branch out. To appease him, but let me get out of my rut we decided that at least two times a month we would make something fancier. The game goes like this…. Pick any country and make a recipe from that country. This means he has to man up and try something new, and I get to have a ton of fun cooking.
This week my husband chose Australia. Yes, he played it safe and I forbade him to pick Canada. Perhaps we will go through the alphabet selecting countries or perhaps we will just take turns?
Minted Rack of Lamb
1 Rack of Lamb
2 Tablespoons Sea Salt
1 Tablespoon Whole Pepper
2 teaspoons Mint ( I used dried mint that I had dried from my garden last year)
Preheat oven to 425 F. Using a mortar and pedestal to combine seasonings. Trim fat from rack of lamb. Add oil to a oven safe skillet, just enough to lightly coat the bottom of it. Brown all sides of the lamb and place into preheated oven. Bake for about 20 minutes or until internal temperate reads 140 F. Remove from oven and let sit for 5 minutes before carving.
2 Medium Russet Potatoes
1 Tablespoon Butter, Melted
1 teaspoon Paprika
1 teaspoon Garlic, Minced
2 Tablespoons Bread Crumbs
2 Tablespoons Parmesan Cheese
Salt and Pepper, to taste
Preheat oven to 450. Wash potatoes. To prevent rolling cut a tiny bit off of one side, and set flat side down. Place a chopstick on either side of the potato, this will help you when slicing to make sure that you don’t cut through the potato. Beginning at one end cut slices about 1/8 of an inch apart until potato is sliced all the way down.
Rinse potatoes under cool water and gently fan out the slices. Place in a baking dish.
In a small bowl or cup mix paprika, garlic, salt and pepper in with the butter. Brush on potatoes making sure to get into the cracks of the potato. Sprinkle with parmesan and bread crumbs and cover with aluminum foil. Bake for 30 minutes. Remove foil and bake an additional 15 minutes, or until crispy on top.
Serve with fresh parsley.