As the More is More Mom®, I’m all about…..more delicious Halloween Dinners! Forever and ever, we have had a gaggle of kids and their parents in our home for cocktails, appetizers and dinner. What better way to bring families and friends together? But, our kids are big now; Nick hasn’t dressed up in years, and Amanda and her pal, Rosebud, decided just last night, on the fly, what costumes to wear. Long ago are the days where we planned and plotted their costumes for weeks on end, visiting fabric and party stores, my mom and I turning our basement into a sweatshop with dueling sewing machines. No, this year was quiet, so I decided to cook a special dinner: Rack of Lamb.
Lamb is such a treat and is really very easy to prepare. The Cabernet Sauce is perfect for a cool and spooky night. I think you’re going to love it all autumn and winter long!
Roasted Rosemary Encrusted Rack of Lamb, with a Shallot and Cabernet Sauce:
There will be approximately 24 ribs, 3-4 ribs per serving, 6-8 servings
Pre-heat the oven to 400°
Spray a roasting pan with non-stick spray
Place 3 racks of lamb in pan (I always have good luck at Costco for my meat, and the lamb is no different)
Salt and pepper both sides
In a medium size bowl, mix:
1-½ cups of fresh, white bread crumbs (about 6 slices chopped in the food processor)
3 Tbsp chopped rosemary
8 cloves if garlic minced
1 stick of butter, softened (not melted, for a nice, spreadable consistency)
Coat the tops and sides of the racks with the bread mixture
Roast for 25-30 minutes or until a meat thermometer registers 125-130°
Remove from the oven and place on a cutting board
Reserve the pan juices for the sauce
Shallot and Cabernet Sauce:
I found that the pan didn’t have that many juices, because of the bread crumb mixture, there were more brown bits. I placed my roasting pan directly on a burner over medium-high heat.
Add;
½ stick of butter
Once melted, add;
¾ cups finely chopped shallots
Cook until tender, 2-3 minutes
Add;
1 ½ cups of Cabernet
For about 2 minutes, and reduce
Stir in;
12 oz beef broth
1 Tbsp Dijon mustard
2 Tbsp unsalted butter
Cook on medium-low heat until heated through and liquid starts to reduce
Through a mesh colander, filter sauce into a sauce pan
Bring liquid in the saucepan to a boil, to continue the reduction process
To thicken;
Add 1-2 more Tbsp of softened butter
Turn off heat
If the sauce needs to be thickened further add a few Tbsp of flour and stir
Slice racks into ribs
Serve with sauce
Such rich, amazing, flavorful goodness!
What better to accompany the beautiful rack of lamb than mashed potatoes and roasted green beans?
Everybody knows how to make mashed potatoes. If you don’t, please email me at moreismoremom@gmail.com
Roasted Tomatoes and Green Beans
Pre-heat oven to 400°
Line a large rimmed baking sheet with aluminum foil
Prepare;
3 lbs greens beans, ends trimmed (or purchase them that way at the grocery store)
2 pints of grape tomatoes, rinsed
In a bowl combine;
2 Tbsp olive oil
2 Tbsp balsamic vinegar
1 ½ tsp salt
In a large bowl, toss;
Green beans
Grape tomatoes
Vinaigrette
Place coated veggies on baking sheet
Sprinkle;
2 Tbsp mustard seeds
Roast 20 minutes, until veggies are tender
Plate and serve…
More family meals, more trick-or-treating, mote elegant Halloween suppers…
More is More Mom 