Lamb is such a great protein and an excellent source of essential amino acids, zinc, vitamins B12 and B3, and is relatively low in fat once it’s trimmed. Can’t beat that! As a huge fan of lamb, I’m always looking for new recipes to try out. I’ve recently adapted a quick and easy mustard crusted rack of lamb recipe from Emeril Lagasse and made a few small changes to make it my own. Since I’ve prepared it a number of times now, I can vouch that it is absolutely delectable.

Quick tip: Rack of lamb can be expensive to purchase however, if you have a Trader Joe’s nearby, go there first for their excellent New Zealand rack of lamb.  I always prefer organic, grass-fed, and local but, if it comes down to buying a $15 rack of good quality lamb versus a $40+ rack of organic local lamb, you can guess where I’ll be spending my money.

(click on pics for a larger view)

Ingredients:

• 1 rack of lamb, trimmed (about 1.5 lbs) – if you have to trim the fat yourself, make sure to use kitchen scissors
• 3/4 teaspoon of salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon of olive oil
• 2 tablespoons of Dijon mustard (I prefer whole grain Dijon for better texture and flavor)
• 2 teaspoons of minced garlic
• 1/4 cup of seasoned bread crumbs (I prefer organic panko )
• 1 tablespoon grated Parmesan (Do not use the stuff in a green canister! Grate fresh Parmesan yourself)

Directions:

Pre-heat oven to 450 degrees F.

Season rack of lamb well on both sides with salt and pepper. Heat a skillet over high heat and add the oil when hot. When the oil is almost smoking, add the rack of lamb and brown on both sides, about 6 minutes. Transfer the lamb to a plate and set aside to let cool.

Combine the mustard and garlic and then spread evenly over all sides of the lamb.

In a mixing bowl, combine the panko and grated cheese. Spread the breadcrumb mixture evenly over all sides of the lamb, pressing firmly to make sure it adheres to the meat.

Place the rack of lamb on a baking sheet lined with foil and bake at 450 for about 20-25 minutes, depending on your oven. Once you remove the lamb, let it sit for about 5-10minutes before carving into chops.

I love to serve my rack of lamb with couscous and my fabulous no-fail Brussels sprouts recipe. You will love this recipe and so will your family. Trust.

Bon Appetit!

Yay!!!

Uh…hello? Anyone else with me???

Hey, I was like any other kid growing up – I would push those Brussels sprouts away. I personally believe that boiled and steamed Brussels sprouts are terrible, yet they remain the most popular cooking method.

WHY?!?

The main problem with boiling and steaming Brussels sprouts is that they can easily overcook, which releases a horrible sulfur smell. Not appetizing. So, let me tell you the way that I love to cook those beautiful little cabbages – roast, roast, roast. And for extra flavor and a sure-bet method to get the kids to eat them, add bacon or toasted almonds. I make roasted Brussels sprouts at least once a week. I’m telling you, if you try this recipe out on your family, they will be begging for more.

I love buying the Brussels sprouts still intact on their stem (like this). I occasionally see them at places like Trader Joe’s, but your local farmers market might be your best bet. It’s really fun for kids to pick them off the stem. Actually, I really enjoy it, too. It’s almost as fun as popping bubble wrap. If you don’t find Brussels sprouts on the stem, just pick them out yourself. Look for bright green sprouts with no blemishes and squeeze them to make sure they are firm and compact.

Once you cleaned your Brussels sprouts, halve them with a sharp knife. Watch your fingers!

I know you know what cubed bacon looks like, but I just need to point out one thing: I use my vegetable cutting board for bacon because bacon is considered a vegetable in my home.

Can’t you just smell that bacon?

That’s about 4 strips of bacon for a 1/2 pound of Brussels sprouts.

Once I cooked the bacon enough to release some bacon fat, I add my halved Brussels sprouts to the pan and mix together. I also add a few pinches of kosher sea salt and fresh ground pepper. I then throw the mix onto a baking sheet and roast at 400 degrees for 20-30 minutes, depending on your oven and how many Brussels sprouts.  For half a baking sheet worth of sprouts, it’s about 20 minutes or until the tops are browned.

Perfection!

Alternative roasting method: If you must skip the bacon, just substitute olive oil for the bacon fat. Instead of bacon bits, use toasted almonds or roasted garlic. As much as we love bacon in our house, I don’t always use it.  However, if you want to win over all those Brussels sprouts haters in your life, put a little pig-candy on it. After a few times, they won’t even notice if you “forgot” the bacon.

Bon Appétit!