By By Victoria Hart Glavin of Tiny New York Kitchen
Lamb dishes have long been associated with the excitement and joy of special occasions, family celebrations and holiday traditions. Skip the crowded Valentine’s evening restaurants and make your sweetheart a delicious Valentine dinner. Give this rack of lamb recipe a try. It’s easy to make which will give you plenty of time to write that love poem that you’ve been meaning to write.
INGREDIENTS
- 2 Racks of Lamb (8 Chops to Each Rack)
- 1 Tablespoon Olive Oil
- 1 Tablespoon Kosher Salt
- 1 Tablespoon Freshly Ground Pepper
- 1 Cup Chopped Fresh Parsley Leaves
- 2 Crushed Garlic Cloves
- Zest of 1 Orange
- 3/4 Cup Toasted & Finely Chopped Pecans
- 2 Tablespoons Dijon Mustard
Preheat your oven to 400 degrees. Rub lamb with olive oil. Season with kosher salt and pepper. Position racks of lamb in a roasting pan, meaty side up and place in the oven for 10 minutes. While the lamb is cooking, combine the parsley, garlic, orange zest, and pecans in a medium-size bowl. Remove lamb from the oven and spread the Dijon mustard on the meaty side of each rack. Divide the herb and nut mix equally between the racks and coat, gently pressing into the mustard. Return to the oven and continue to cook for an additional 10 minutes or to desired doneness. Remove from oven and transfer racks of lamb to a warm serving plate. Let rest 10 minutes before serving. Serve with roasted potatoes. Serves 8
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Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of the Association for the Study of Food and Society.
