New Year’s Eve Rack Of Lamb

rack-of-lamb-400x400

I always cook for my neighbors on New Year’s Eve, and this is what we’re having this year. I’ll post recipes for the rest of the meal later today!

Yield Serves 4

Ingredients

2 full racks of lamb (about 2 1/2 pounds), frenched

4 teaspoons olive oil

Coarse salt and freshly ground pepper

1 cup fine fresh breadcrumbs

3 teaspoons finely chopped fresh rosemary

3 teaspoons finely chopped garlic

2 tablespoons coarsely chopped flat-leaf parsley

4 tablespoons Dijon mustard

1 tablespoon honey

Directions

Preheat oven to 450 degrees with oven rack in center. Heat a large cast-iron skillet over medium-high heat until very hot. Rub lamb with oil, and season with salt and pepper. Place in skillet, and sear until golden brown all over (including ends), about 3 minutes per side. Place on a baking sheet. Let stand until cool, about 30 minutes.

In a small bowl, combine breadcrumbs, rosemary, garlic, parsley, 1/4 teaspoon salt, and 1/2 teaspoon pepper.

In another bowl, combine honey and Dijon Mustard.  Brush lamb with honey/mustard mixture, making sure the entire surface is covered.

Pat seasoned breadcrumbs over racks (reserve any remaining breadcrumbs for another use), covering Dijon in an even layer. Return to baking sheet, and roast until a thermometer inserted in the thickest part of the meat registers 130 degrees, 20 to 25 minutes. Let stand 5 minutes before carving into individual chops.

Holidays With Honey – Potato Zucchini Croquettes With Honey Mustard Dipping Sauce

potato zucchini croquettes

Few things are more satisfying than fried potato and zucchini.  An awesome holiday appetizer!

Yield:  20 to 24 pieces

Ingredients

2 russet potatoes (about 1 pound)

1 1/2 cups grated Cheddar

1 medium zucchini

1/4 bunch chives

Salt

Fresh ground pepper

1 egg

Vegetable oil for shallow frying

2 cups fresh or dry bread crumbs

Honey Mustard Dipping Sauce:

1 cup whole grain-style Dijon mustard

1/4 cup honey

Directions

Place potatoes, in their skins, in cool water. Bring to a boil, then simmer until they can be pierced with a skewer, offer no resistance, and slides off easily. Remove from the water and cool completely.

With a table knife, remove the skin from the potatoes and grate on the large holes of a box grater, into a bowl. Also, through the small holes, grate the zucchini. Chop or slice the chives finely and add to the bowl. Add the salt and pepper, to taste, along with the egg. Combine mixture well and form into patties or a log shape.  If making a log, cut into 2-inch oval pieces. Dredge in the bread crumbs. Place on a plate until ready to cook.

In a saute pan, heat 1/4 to 1/2-inch of vegetable oil, add the croquettes, a few at a time. Don’t crowd them. Fry until the bread crumb crust begins to brown. Remove to a paper towel lined plate when cooked, to drain. Repeat process with the remaining croquettes. Serve warm.

Combine the mustard and honey and serve as a dipping sauce for the croquettes.