Saturday, January 8, 2011

Rack of Lamb, Veggies and Salad: An Easy Dinner




I meant to post so many recipes since Christmas, but just haven't gotten to it.  So, for now, I will water the drought with an easy meal that makes for a great dinner on a busy night.





I like to make balanced meals; meat, vegetables and a starch.  Even though, the starch element of the meal is the one thing that you really don't need and are probably better off without.  What I mean is, the starches we chose (potatoes, white noodles, white rice) are empty of necessary nutrients.  Brown rice, barley, quinoa, etc. are better choices.  I like potatoes and noodles (only whole wheat) on occasion though, so in moderation, they are welcome.


The lamb: most people are not used to the flavor of lamb, and are much more used to eating beef or pork.  Well, I don't eat pork and with the mad cow scare that surged through the late 90's, beef has become a meat I no longer have an acquired tasted for (other than in burgers).  One good thing about lamb is that it's a fatty animal, so, unlike beef, it does not get stuffed with as many hormones.  A cow is not a naturally fat animal (in fact, it's a very scrawny and lanky one), so when you see them being stuffed with corn and fed hormones, that is why.  Makes no sense, I know.  So overall, no matter where you get your lamb from, whether it is organic/free range/etc. or not, you are generally going to be much better off than if you chose beef.  I don't know much about pigs and pork since it's not something I go for.




Cooking the rack of lamb is very easy.  Turn your oven to 325 degrees, this will ensure the meat stays soft while cooking for a longer time at a lower temperature.  Cover your meat with salt, pepper, crushed garlic, and oregano (generously).  You can also use rosemary or dried mint, which are perfect accents to the lamb flavor.  For this recipe, I used oregano.  Go ahead and stick it in the oven and allow it to cook for about 45 minutes, or 60 minutes if you prefer your meat more well done.  I go for the more well done, while my husband likes it more rare.  So I cook it for about 50 minutes.


While the meat is cooking, go ahead and cut up one potato, one zucchini and a quarter of a tomato into small cubes (this serves two people).  Sauté garlic in some olive oil on medium.  Throw your tomatoes in and let them simmer, lowering the temperature a little bit.  Once the tomatoes are softened, go ahead and toss in the potatoes.  




Cover your pan and let the potatoes cook for about five minutes, so they get a head start.  



Next, toss in the zucchini and allow it all to cook on low for about ten to fifteen minutes.  Once you see it's mostly done, you can lower the heat and mix in some salt and oregano.  




The salad is super duper easy.  Chop up half a tomato and some cucumber (I prefer using Persian cucumbers, from Trader Joe's, just because I grew up eating them and cannot stand the tastelessness of those large cucumbers everyone has here).  




Toss the tomatoes, cucumbers and lettuce with olive oil, apple cider vinegar and some salt and pepper, and there you have it!


Bon Appétit!


All Photos by Sarah Alisdairi (Lady Go Lightly)

No comments:

Post a Comment