Rosemary Rack of Lamb

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Fall is here.

With the changing leaves, and chilly temperature comes the desire for rich, flavorful dishes to usher out the light, refreshing ones of summer.

Rack of lamb has always intimidated me with its fancy presentation, and the ability to truly destroy it by over or undercooking it. However, I took up the challenge and the result was juicy, tender, and downright delectable.

Rosemary Rack of Lamb

Pleadings & Pasta 2013

1 Rack of Lamb

Olive oil

5-7 Sprigs of Rosemary

4-6 cloves of garlic

Salt and pepper to taste

1. Generously salt and pepper the rack of lamb. Crumble the rosemary sprigs and rub vigorously into the meat on both sides. Wrap the meat in plastic wrap and put in fridge for 2 hours.

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2. Remove lamb from fridge and let sit at room temperature for 30 minutes, still wrapped.

3. Heat up a skillet to medium to high heat. Remove lamb from wrap, and brown the lamb on both sides (about 3-4 minutes per side). Meanwhile heat up the oven to 400 degrees.

4. Transfer the rack to a pre-heated cookie sheet wrapped in foil and place in pre-heated oven.

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5. Cook for 12-15 minutes and then flip and repeat. Regularly check the lamb to determine how cooked the inside is. Some of my guests prefer their lamb more “well” whereas others like it more rare.

6. Remove and transfer to a cutting board. Slice according to the bone, and serve with mashed potatoes, asparagus, or your side of choosing!

 

 

Eat with all of your heart,

 

G

Baked Orange Chicken

 

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Keeping up with the trend of food I crave, and decided to learn how to make, here is a recipe for homemade baked orange chicken.

The kicker on this recipe, is that you actually forget halfway through eating it that it’s pretty good for you in comparison to its deep fried counterpart. I served this recipe on a bed of quinoa instead of rice to make it even healthier. The quinoa nicely soaked up the rich and tangy orange sauce and made for a delightful and light meal!

 

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Baked Orange Chicken

Pleadings & Pasta 2013

4 chicken breasts, cut into cubes

Panko bread crumbs

salt and pepper

One egg, beaten

Sauce:

1/4 cup orange juice

3 tablespoons of brown sugar

1 tablespoon of soy sauce

2 tablespoons Sriracha

1 teaspoon cornstarch (or 2 teaspoons flour) to thicken the sauce.

 

  1. Mix panko, salt, and pepper into a bowl.
  2. Take the cubed raw chicken and dunk it in the beaten egg mixture.
  3. Then take the chicken and dip it into the panko mixture and place on an oiled cookie sheet.
  4. Continue until all are done and put in the oven at 400 degrees. Cook approximately 15 minutes until the panko is niceand crispy and the chicken is cooked within. Place the stove on broil quickly if you need to give the panko an extra crisp.
  5. Remove from oven.
  6. Prepare the sauce by mixing all the ingredients except the corn starch into a pan to boil. Let it simmer for 2-3 minutes then add the corn starch and keep stirring until the sauce thickens. (Feel free to double this recipe if you want it really saucy!)
  7. Mix the baked chicken tenders into the sauce, and serve immediately over rice or quinoa.

 

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I loved the sauce so much, I decided to pour the rest on top!

 

Eat with all of your heart,

 

G