Herbed Rack of Lamb with Honey Mustard Potatoes and Strawberry Spinach Salad
I get my New Zealand Rack of Lamb from the Fresh Market. First I peel away some of the fat off the top.
Pre-heat oven to 425. Marinade with the following: 2 tbsp balsalmic, juice of 1 lemon, 4 minced garlic cloves, a handful of fresh finely chopped mint and rosemary, lavender if you have it.
Dip in gluten free flour with a pinch or two of salt and pepper (I used Ian’s GF flour this time, I like Arrowhead too)
Arrange in pan, fat side up, interlacing bones in between one another. ( I had 2 racks)
Bake for 17 minutes rare, 20 minutes medium, 22-23 minutes well done. Wait 5-10 minutes or so before slicing, let’s the meat settle and drain. Serve with mint jelly or my favorite….tzatziki sauce. (a mixture of sour cream, plain yogurt, mint or dill, lemon juice, garlic and s/p. Easy!
Honey Mustard Fingerling Pototoes
1 bag fingerling potatoes, any color
Marinade with a couple of tbsp dried mustard, juice of 1 lemon, 2 cloves minced garlic, 2 tsp gallberry honey, 1 tbsp apple cider vinegar (or vinegar of choice) and S/P. I like sprinkling dried thyme as well. Mix up well and put in pan.
Roast at 425 for about 20 minutes, don’t stir as they cook, they will brown up just fine if you leave them alone and only stir towards the very end, after 15 minutes or so.
Strawberry Spinach Salad with Avocado
1 bag of organic spinach
Slice about 5-8 organic strawberries, set aside
Throw in a handful of chopped celery, toasted pine nuts, 1/2 a thinly sliced purple onion, and a 1/2 cup fresh dill. (sometimes I throw in raisins or other nuts or dried fruit)
Add and entire avocado, along with some champagne vinegar or red wine vinegar, a dash or two of honey or maple syrup, s/p. Mix together with hands, masticating the spinach every so slightly. Then add the strawberries, stir or mix gently with hands. This salad tastes best chilled.