Posts in : Ingredients Dijon mustard

• 

  Roasted Rack of Lamb

  
  
  • Posted by elimam
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  Roasted Rack of Lamb
  

  

  Course

  brunch

  Cuisine

  Moroccan

  Prep Time

  20 minutes

  Cook Time

  20 minutes

  Servings

  servings

  
  Ingredients

  • 1/2 cup fresh bread crumbs
  • 2 tablespoons minced garlic
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 rack of lamb trimmed and frenched
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Dijon mustard

  Course brunch Cuisine Moroccan Prep Time 20 minutes Cook Time 20 minutes Servings servings Ingredients 1/2 cup fresh bread crumbs 2 tablespoons minced garlic 2 tablespoons chopped fresh rosemary 1 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons Extra Virgin Olive Oil 1 rack of lamb trimmed and frenched 1 teaspoon salt 1 teaspoon black pepper 2 tablespoons Extra Virgin Olive Oil 1 tablespoon Dijon mustard

  
  Instructions

  1. Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.

  2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.

  3. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.

  4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

  
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• 

  Summer Salad with Grilled Shrimp and Pineapple in Champagne Vinaigrette

  
  
  • Posted by elimam
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  Summer Salad with Grilled Shrimp and Pineapple in Champagne Vinaigrette

  

  Course

  salad

  Cuisine

  French

  Prep Time

  20 minutes

  Cook Time

  10 minutes

  Servings

  servings

  Ingredients

  • 1/4 cup Extra Virgin Olive Oil
  • 2 tablespoons Champagne vinegar or sherry vinegar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon coarse sea salt or kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 2 clove garlic minced
  • 1 pound uncooked large shrimp peeled and deveined
  • 1/2 fresh pineapple peeled and cored, cut lengthwise into 4 slabs
  • 8 cups mixed field greens or baby greens
  • 3 tablespoons chopped fresh basil or tarragon leaves

  Course salad Cuisine French Prep Time 20 minutes Cook Time 10 minutes Servings servings Ingredients 1/4 cup Extra Virgin Olive Oil 2 tablespoons Champagne vinegar or sherry vinegar 2 teaspoons Dijon mustard 1/4 teaspoon coarse sea salt or kosher salt 1/8 teaspoon freshly ground black pepper 1/4 teaspoon crushed red pepper flakes 2 clove garlic minced 1 pound uncooked large shrimp peeled and deveined 1/2 fresh pineapple peeled and cored, cut lengthwise into 4 slabs 8 cups mixed field greens or baby greens 3 tablespoons chopped fresh basil or tarragon leaves

  Instructions

  1. Heat a grill to medium-high heat or have a ridged grill pan ready. For vinaigrette, whisk together oil, vinegar, mustard, salt and pepper in a small bowl. Transfer 3 tablespoons of the mixture to a pie plate or shallow plate. Stir pepper flakes and garlic into oil mixture on plate.
  2. (Sneak a quick dip of artisan bread into the mixture - so good!)
  3. Add shrimp to plate; toss with oil mixture. Thread shrimp onto metal skewers or soaked bamboo skewers. Brush oil mixture from plate over skewers. Transfer skewers to grill; discard marinade on plate. Add pineapple to grill. Grill shrimp and pineapple (or cook shrimp in a heated ridged grill pan over medium heat and grill pineapple in pan after shrimp is removed) 4 minutes. Turn skewers and pineapple over; continue grilling 4 to 5 minutes or until shrimp are opaque.
  4. Meanwhile, toss mixed greens with remaining vinaigrette; arrange on four large serving plates. Carve pineapple crosswise into 1/2 inch thick slices; arrange over salads. Remove shrimp from skewers; arrange over salads. Top with basil.

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