ROASTED RACK OF LAMB WITH SPICY POMEGRANATE SAUCE SERVES 8 TO 10 When purchasing the lamb, ask the butcher to â€œfrenchâ€? the bones (removing excess meat and fat), which makes the chops neat to eat. 2 eight-bone racks of lamb, frenched 4 tablespoons extra virgin olive oil 2 tablespoons fresh rosemary, chopped 2 tablespoons fresh thyme, chopped 2 teaspoons salt 1 teaspoon ground pepper 1 tablespoon minced garlic 2 tablespoons spicy brown mustard
Gluten-Free Mac and Cheese SERVES 12 TO 15 2-1/2 pounds gluten-free fettuccine pasta (break into 1-1/2 to 2-inch pieces) 16 ounces ricotta cheese 2 cups shredded Gruyere cheese 4 cups cheddar/mozzarella blend 2 cups parmesan, for topping 2 quarts vanilla unsweetened almond milk 1 cup melted butter 2 teaspoons nutmeg 2 teaspoons ground white pepper 3 tablespoons spicy brown mustard 2 tablespoons kosher salt Preheat oven to 350 degrees F. Cook pasta until al dente, following package instructions. Drain, rinse with cool water, and return to pot. Meanwhile, heat butter in a large saucepan over mediumhigh heat. Once melted, add milk, seasonings, and spices, and bring to a boil on low. Slowly combine all cheeses, except for parmesan, and whisk until smooth. Pour over pasta; toss to coat. Divide and pour into two casserole dishes. Bake for 25 minutes. Sprinkle with parmesan. Bake for 5 to 7 minutes more. Let cool 5 minutes before serving.
ADDITIONAL RECIPES AVAILABLE ONLINE AT THELAKELANDER.COM
Preheat oven to 450 degrees F. Cover bones with foil to prevent from burning. Combine herbs and spices with mustard; set aside. Rub the lamb with salt and pepper. Heat oil in a large skillet. Sear lamb in hot oil (fat side down) 4 to 5 minutes. Allow to cool for 5 to 7 minutes. Rub lamb with mustard and herb mixture. Place on lined or greased baking sheet. Put the pan in the oven, and roast for 15 to 18 minutes, or until desired doneness. Keep covered for 7 to 10 minutes before slicing to allow juices to redistribute. Remove foil from bones, and serve.
Spicy Pomegranate Sauce 2 cups pomegranate 2 cups of Rioja red wine 1 teaspoon black peppercorn 1 teaspoon allspice berry 1 sprig thyme 1 small sprig rosemary 1 tablespoon honey 2 tablespoons Dijon mustard 2 tablespoons spicy brown mustard 2 tablespoons red wine vinegar
Combine all ingredients in saucepan. Cook over medium heat until reduced to sauce consistency. Drizzle lamb with sauce, and serve.
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