Lamb

This lamb is so easy to make.  The most important part of my lamb dish is getting good lamb.  Those who have enjoyed my lamb do not need mint jelly because it is that good.  It may take you a couple tries to dial it in perfectly, but I will try to guide you along the best I can.

Ingredients

2 racks of lamb
a few tbsp of olive oil
a few tbsp of mustard (I like a grainy dijon, but any kind will do)
salt and pepper
bread crumbs
parmesan cheese
fresh herbs (I like to use parsley, but i'm sure rosemary or thyme would be fantastic too!

Directions

1. Preheat oven to 425.  Rinse of the lamb and season with salt and pepper.  I like to place the lamb in a glass pyrex baking pan with the bones faces out.  Both racks are close to each other, but not touching.
2. Mix olive oil and mustard together.  Coat the lamb with this mixture.
3. Mix bread crumbs, parmesan cheese and fresh herbs.  Coat the lamb with this mixture.
4. Place in oven for 25-30 minutes.  I have discovered in my oven that 27 minutes makes it perfectly medium rare.  Every oven is a bit different.  I suggest taking a look at 25 minutes to see if its ready.  It is easy to stick it back in the oven for a few minutes or let is rest outside of the oven if it is nearly ready.

Need a more advanced version?
After step 1 sear the meat in a frying pan for a couple of minutes on each side.  This will keep the juices in. Then, follow the rest of the steps.   However, I have done it both ways and I never taste that much of a difference.

Can you tell I love lamb?

Carrot Yam Coconut Soup (aka The immunizer)

Feeling sick?  This is the ultimate way to boost your immune system!  This recipe is full of vitamin C, B-6, C, calcium, copper, folate, iron, magnesium, magnesium, niacin, pantothenic acid, phosphorus, riboflavin, selenium, thiamin and zinc.  This soup will have you out of bed in no time!

Ingredients

2 large white onions diced
8 garlic cloves (or as much as desired)
2 tbsp of butter or olive oil
1-2 tbsp ginger
4 cups of water
1 red pepper chopped
2 yams chopped
3-4 cups of carrots chopped
1 can of coconut milk
Salt and pepper
curry

Directions

1.  Saute onions, garlic, ginger and butter in a large pot on med-high heat.  Coat the onions in as much salt and pepper as you are comfortable with.  After the onions are golden, reduce the heat to medium.  Add the water, red pepper, yams, and carrots.  Bring this to a simmer and simmer until the vegetable are soft.  This should take about 45 minutes.

2.  Pour all contents into a blender and blend until it is smooth and creamy.  Pour back into the pot.  Stir in the coconut milk and curry.

The End.