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Roasted Rack of Lamb

December 20, 2013 · by · 6 Comments
Roasted rack of lamb
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Roasted rack of lamb

Roasted rack of lamb is a festive dish at holidays like Christmas, New Years and Easter.The meat is tender and juicy with a little herby crust.

Ingredients for 2 racks-

8 garlic cloves

1 tablespoons fresh thyme leaves

4 sprigs fresh rosemary leaves

1/4 cup olive oil

1/4 cup red wine

1 tablespoon dijon mustard

salt and fresh ground better ( I used about 1 tablespoon)

Direction:

Using a blender,combine all the ingredients.

Rub the marinade all over lamb racks.

Marinade for at least 8-12 hours in the fridge.Bring meat to room temperature before roasting.(about 1 1/2-2 hours)

Heat oven to 500 degrees on broil.

Line a baking sheet with foil.

Place racks on baking sheet and roast for  about 15 minutes.

Reduce heat 450 degrees on bake for another 15-20 minutes*

Remove from oven, let rest covered with foil for at least 5 minutes.

Carve and serve right away.

* If you prefer your meat more rare,roasting time will be less.

 

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Roasted Rack of Lamb

Ingredients

  • 10 garlic cloves
  • 2 tablespoons fresh thyme leaves
  • 5 sprigs fresh rosemary leaves
  • 1/4 cup olive oil
  • 1/4 cup red wine
  • 1 tablespoon dijon mustard
  • salt and fresh ground better ( I used about 1 tablespoon)

Instructions

  1. Using a blender,combine all the ingredients.
  2. Rub the marinade all over lamb racks.
  3. Marinade for at least 8-12 hours in the fridge.Bring meat to room temperature before roasting.(about 1 1/2-2 hours)
  4. Heat oven to 500 degrees on broil.
  5. Line a baking sheet with foil.
  6. Place racks on baking sheet and roast for about 15 minutes.
  7. Reduce heat 450 degrees on bake for another 15-20 minutes*
  8. Remove from oven, let rest covered with foil for at least 5 minutes.
  9. Carve and serve right away.
  10. * If you prefer your meat more rare,roasting time will be less.
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Filed Under: Dinner, Main course · Tagged: , , , , , , , ,

Roasted Garlic Chicken Breasts

April 13, 2013 · by · 2 Comments
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This elegant chicken recipe is very flavorful,moist,light and simple to make.It has a burst of roasted garlic flavor in combination of fresh herbs like thyme,oregano and rosemary.Adding Water or stock to the bottom of the pan makes chicken breasts moist and not dry.
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                        In a blender,pulse 4 garlic cloves and shallot.Add lemon juice,salt,pepper,parsley,thyme,mayo,and olive oil.Mix mixture with chicken.

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Place chicken in a baking pan.Add garlic cloves and herbs.

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Add water or stock around the chicken.Drizzle some olive oil.Bake for 50-60 min. in 425 degree oven.

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Discard herbs.Take out garlic cloves from baking pan, and smash them in a small bowl.

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Spread garlic on top of chicken.Slice the chicken in the baking pan.Pour more liquid on top. Transfer to a serving plate and serve.

 

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Roasted Garlic Chicken Breasts

Ingredients

  • 6-8 Chicken breasts
  • 2 heads garlic peeled
  • 1 shallot chopped
  • 1 teaspoon dry parsley
  • 1 teaspoon onion powder
  • 1 tablespoon mayonnaise
  • 1 lemon squeezed
  • 8 -10 sprigs fresh thyme
  • 2-3 sprigs rosemary (optional)
  • 6 sprigs fresh oregano
  • 1/2 cup olive oil plus more to drizzle
  • Salt and black pepper(I used 1 tablespoon him.pink salt)

Instructions

  1. Heat oven to 425 degrees.
  2. Place garlic and shallot in a blender, and pulse few times.
  3. Add 4 garlic cloves,lemon juice,mayonnaise,onion powder,parsley,4 sprigs thyme(stem removed),salt,pepper,and olive oil.Pulse a few times until well combined.
  4. Spread the mixture on both sides of chicken.
  5. Place chicken in a casserole dish or baking pan.
  6. Add garlic cloves and herbs.
  7. Pour water around the chicken so it covers the chicken half way.(you can also use vegetable stock or chicken stock instead of water)
  8. Drizzle some olive oil over the chicken.
  9. Bake uncovered for 25 min.then take it out and using a spoon, pour water that's on the bottom of the pan over the chicken.Repeat one more time in 20 min.
  10. Continue roasting for another 10-15 minutes. Total time 50-60min.
  11. When chicken is done,discard herbs.
  12. Take out garlic cloves and mash them with fork.
  13. Spread mashed garlic on top of chicken.
  14. Slice chicken in the pan and pour the liquid over chicken.
  15. Serve with your favorite side dish. (I served with sauteed spinach and onion)
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Filed Under: Dinner, easy recipes, healthy, lunch, Main course, simple recipes · Tagged: , , , , , ,

Eggs with Vegetables and Herbs

June 26, 2011 · by · 2 Comments
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This breakfast dish can be made with your choice of fresh herbs like cilantro,parsley,sage,oregano,thyme,rosemary,basil or chives. I used basil and sage for a little Italian twist. You can use cilantro and chives with salsa on top for Mexican twist, and how about Greek with parsley,chives and little bit of feta cheese on top? Or  just have fun and create your own little twist.
4 yellow young potatoes thinly sliced
¼ red onion finely chopped
¼ red bell pepper
¼ green bell pepper
1/3 eggplant(if thin and long) diced
½ tomato diced
salt & pepper
 4 tbsp. Olive oil
4 eggs
fresh herbs finely chopped
Season potatoes with salt and pepper. fry the potatoes on hot skillet with olive oil until its nice and crispy . Using heavy skillet  saute onion in olive oil approx.2 min. Add peppers and eggplant cook for another 3 minutes. Add tomatoes. Cook  stirring occasionally  for 4-5 minutes.season with salt and pepper and add herbs. Fry  or poach eggs.
Transfer potatoes on the serving plate, place about 2 tablespoon of vegetables on top of potatoes, and place one egg on top of vegetables. Sprinkle with herbs if you like.
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Eggs with Vegetables and Herbs

Ingredients

  • 4 yellow young potatoes thinly sliced
  • ¼ red onion finely chopped
  • ¼ red bell pepper
  • ¼ green bell pepper
  • 1/3 eggplant(if thin and long) diced
  • ½ tomato diced
  • salt & pepper
  • 4 tbsp. Olive oil
  • 4 eggs
  • fresh herbs finely chopped

Instructions

  1. Season potatoes with salt and pepper. fry the potatoes on hot skillet with olive oil until its nice and crispy . Using heavy skillet saute onion in olive oil approx.2 min. Add peppers and eggplant cook for another 3 minutes. Add tomatoes. Cook stirring occasionally for 4-5 minutes.season with salt and pepper and add herbs. Fry or poach eggs.
  2. Transfer potatoes on the serving plate, place about 2 tablespoon of vegetables on top of potatoes, and place one egg on top of vegetables. Sprinkle with herbs if you like.
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Filed Under: Breakfast · Tagged: , , ,