SpringLamb RoastedRacks

1 8-rib rack of lamb usually serves 2 people. Trim excess fat. Season each rack with salt, pepper, garlic powder, dried rosemary. Rub into the meat. Drizzle olive oil over them. Put racks in a baking dish and broil 4-5 minutes on both sides until crispy. Then, put the oven to 400 degrees and roast. For medium rare, to 125-130 degrees, at thickest part.

Pop a cookie sheet of “Alison’s Awesome Asparagus” into the 400 degree oven with the lamb. See Via Veggie page.

Cut lamb at ribs and put 4 on each plate served with horseradish mashed potatoes and roasted asparagus. I like to drizzle the excess lamb drippings over the potatoes. Happy EastOver!

LasagnaPasqua

Lasagna for Easter. Family tradition. But have veal scaloppine instead of ground meat. So thought I’d make a different twist on our Pasquan dish.

Sauté veal cutlets in a little olive oil, large skillet, until both sides are brown. Set aside on a plate and drizzle juice of 1 lemon on them. Into the skillet, add whole de-stemmed shiitake mushrooms and diced shallots and brown in a little butter. Deglaze pan with 1/2 cup dry white wine.

Crush San Marzano canned whole tomatoes into a strainer and drain. Reserve liquid for another day. Rough chop. Add to skillet and stir in. Season with pepper, red pepper flakes, oregano, garlic paste to taste. Turn off. Cut the veal cutlets into small pieces. Stir into skillet with lemon and all juices.

Make lasagna noodles as directed, drain and set aside. Mix 1 quart fresh Ricotta with 3 eggs. Whisk until fluffy.

In a 9″x13″ baking dish, drizzle olive oil on the bottom, then lasagna noodles, one layer, then veal/mushroom/tomato mix, dollops of Ricotta, fresh basil leaves, a few capers and shaved asiago. Repeat mixture, noodles, Ricotta, capers, basil leaves, shaved asiago and finish with noodles and mixture on top. Bake at 400 degrees until bubbly and firm. Buona Pasqua Piccata!

PorkTenderloin SlowCooked

Melt in your mouth, lean white meat. In a large stockpot, brown a 2 lb. pork tenderloin in olive oil until brown all around. De-glaze with a little chicken stock and set aside tenderloin with juices in a bowl. In the same pot, brown 1 small chopped onion and 1 small head of shredded red cabbage. De-glaze with a little more chicken broth and season with 2 tsp. ground ginger, 1 tsp. dried thyme, 2 tbs. wasabi mustard, ground black pepper and salt to taste. Stir.

Put the tenderloin and juices on top and add 2 tbs. lemongrass oil. Bring to a boil. Lower heat to low and simmer for about 3-4 hours. Serve over rice.