Roasted rack of lamb with roasted asparagus
A complete Easter dinner with roasted lamb, asparagus, and slices of sourdough topped with a bean and olive purée.
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The Gourmand Mom
Amy Deline is a stay at home mom to three little boys. She’s a former early childhood educator with a lifelong passion for home-cooking. Amy is the author and photographer behind The Gourmand Mom, a blog which celebrates food through simple and perfectly seasonal recipes, fit for a gourmet feast among friends or a relaxed family dinner.
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Preheat oven to 450 degrees F.
Combine the bread crumbs, Parmesan cheese, sun-dried tomatoes, roasted garlic, and rosemary. Drizzle with olive oil and stir until moist. The mixture will still be slightly crumbly. Season with salt and pepper, as desired. Set aside.
Trim the lamb of any excess exterior fat or silver skin. Season with salt and pepper. Heat olive oil over medium heat in an oven safe pan. Place the lamb in the pan. Cook the lamb for a minute or two on each side, until lightly browned. Rub the top side with the Dijon mustard, then press the bread crumb mixture into the mustard. Place the pan in the oven. Cook for about 10 minutes. Reduce the heat to 375 degrees F. and cook for another 8-10 minutes for medium-rare/medium doneness. Rest for 10 minutes before slicing into chops.
1 large bunch of asparagus
Salt and pepper
Preheat oven to 375 degrees F.
Rinse the asparagus and trim off the tough end. (A little trick for determining how much to cut is to hold one asparagus spear by the ends and bend. The point where the asparagus snaps is generally a good place to trim off.) Toss the asparagus in a bit of olive oil and season with salt and pepper. Arrange the spears in a single layer on a baking sheet. Bake for 10-12 minutes.
Meal Timing Tips:
Prepare the white bean purée and crust mixture for the lamb ahead of time. Refrigerate until ready to use.
Brush the sourdough slices with a bit of olive oil and place directly on an oven rack while the lamb is cooking. Once they’re toasted, you can prepare the bread with the white bean puree and sun-dried tomatoes while the lamb finishes.
Place the asparagus into the oven during the last 5 minutes of the lamb’s cooking time. They will finish cooking as the lamb rests.
Amy Deline blogs at The Gourmand Mom.
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