Rack of Lamb


Like many families around the world, when it comes to holidays, we all have our traditions. Growing up for me, it was going out for Easter lunch with my mom’s side of the family and later that night dinner with my dad’s side. As we grew older it started to change to eating dinner at home with mom and dad then desert at my aunt’s house. Things change as the kids get older, but being with family is and always has been at the core of my family holidays.

Being far away from my family, the holidays can sometimes be a little sad, so my husband and children pretty much let me cook what ever I want. I stick with my tradition of honey ham for Christmas and Easter and my roasted turkey for Thanksgiving. Nothing crazy simple and elegant.

Well this year I decided to rock the boat. Crazy! Rack of Lamb! Yup, that’s right! I tried cooking rack of lamb for Easter lunch with no back-up plan, so if it sucked ,we were eating peanut butter and jelly.  I spent a week looking up recipes and watching videos to see how the pros do it. And let me tell you, that made it even worse. No two recipes were the same. Even the temperature and amount of time kept changing. How was I going to make this and have it come out perfect? Answer: do what I always do, combine recipes and hope for the best.

My son, who is usually done eating after round one, ate three lamb chops before finishing his mashed potatoes. And my girls who would normally trim every ounce of fat off their meat, ate everything without hesitation. I would say it was a hit. The lamb turned out medium-rare and tender. It just melted in our mouths, and the fresh herbs made a world a difference. We may have found our new Easter tradition.

Rack of Lamb


  • 2 racks of lamb (1 1/2 lbs each)
  • 2 Tbs fresh chopped thyme
  • 2 Tbs fresh chopped rosemary
  • 1 Tbs fresh chopped basil
  • 1 Tbs fresh chopped parsley
  • 1 cup unseasoned breadcrumbs, I used old french bread and pulsed it in a food processor
  • 1/2 cup brown mustard
  • 1/2 Tbs minced garlic
  • 2 Tbs olive oil
  • salt and pepper


  1. Pre-heat oven 375˚F.
  2. In a large skillet heat oil over medium-high heat.
  3. In a medium bowl mix freshly chopped herbs and breadcrumbs. Set to the side.
  4. Season each rack of lamb with salt and pepper on both sides. Then place lamb in skillet and brown on all sides. Remove from heat and place on cookie sheet. Repeat for this step for second rack of lamb. Remember in the words of Gordon Ramsey, “No color, no flavor!” 
  5. In a small bowl combine garlic and brown mustard. Using a pastry brush, brush all over both racks of lamb.
  6. Once coated with the mustard sprinkle the breadcrumb-herb mixture over the entire rack of lamb. Repeat for second rack of lamb.
  7. Cover the ribs of the lamb with aluminum foil to help prevent burning.
  8. Make sure to place your oven rack so your lamb sits directly in the middle of the oven. Bake for 30 minutes, flipping half way through. This will get you a medium-rare lamb. You can adjust the time to get the doneness you want, just be careful not to over cook the lamb.
  9. Remove from oven and wrap with a loose foil tent. Let rest for 15 minutes. This will help get the juices back into the meat.
  10. To serve the lamb chops, cut in between the bones.


This was the finished lamb before the kids started eating. Look at the gorgeous pink center.


Chocolate Overload- Is there a such thing?

My obsession with chocolate began a long time. I do remember getting a candy bar every Thursday evening when my mom would take my brother and I grocery shopping. I think I got my sweet tooth from my father, at least that’s who we will blame. 🙂

I love everything chocolate, unless it has nuts in it. I hate nuts! Candy, pudding, ice cream, hot fudge, cookies, you name it and I have probably had it at one point or another. A few years ago I tried mousse in a cup and hated it. It had this weird taste, like it was not real. I never had it since, well until I made it.

Once day I wanted chocolate pudding and instant just wouldn’t do. I wanted something smooth and very chocolate. Even though I had it before, I went for a mousse. Again you probably have all the ingredients in your house already. Sugar, heavy cream, eggs, and chocolate. The hardest part is waiting the hour to wait for the mousse to set up. I promise it is worth the wait.

Well this year I wanted to make my mousse for Easter for the family, but not in a huge pie. I made little tartlets. After the pie shells were cooled and ready I pipped in the mousse and topped it off with whip cream, homemade of course. Now everyone has their own little pies to enjoy and no sharing required. 🙂

Mini Chocolate Mousse Tarts

Mini Chocolate Mousse Tarts

Mini Chocolate Mousse Pies

  • 12-14 mini tart shells
  • 3 oz semi sweet chocolate
  • 2 1/2 oz dark chocolate, at least 60% cocoa
  • 14 oz heavy cream, cold
  • 3 egg whites


  1. Place a double boiler on medium heat and melt chocolate. Make sure to stir to even heating and not to burn the chocolate.
  2. Using a standing beat eggs until stiff peaks form.
  3. Fill a medium size bowl with ice and place a large bowl on top. Pour in the heavy cream and beat with a hand held mixer until stiff peaks form. Be careful not to over mix, if you do you will end up with butter!
  4. With the standing mixer on low speed, slowly pour the chocolate into the eggs. Mix until everything is combined.
  5. Take the chocolate mixture and add it to the whipped cream. Gently fold the two together.
  6. Once it is completely mixed together spoon into mini tart shells. Place in refrigerator for at least one hour. Top with whip cream if desired.

Thanksgiving Day Made Easy