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
- Pre-heat oven 375˚F.
- In a large skillet heat oil over medium-high heat.
- In a medium bowl mix freshly chopped herbs and breadcrumbs. Set to the side.
- 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!”
- In a small bowl combine garlic and brown mustard. Using a pastry brush, brush all over both racks of lamb.
- Once coated with the mustard sprinkle the breadcrumb-herb mixture over the entire rack of lamb. Repeat for second rack of lamb.
- Cover the ribs of the lamb with aluminum foil to help prevent burning.
- 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.
- 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.
- 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.
I love my grill! Some might say I have an unhealthy fascination with it. Once the weather warms up, the stove and oven are off, and that grill is lit.
Nothing says warm weather more then the smell of good food on the grill. It can be anything: burgers, chicken, hot dogs, sausage, and steak. They all smell so good, and they look great with the grill marks when they come off the grill. I love my grill. Even grilled vegetables are great on the grill. I like putting vegetables in a little foil packet with a pat of butter then throwing them on the grill to cook. Oh, the flavors are just amazing. Simple to do yet you get such great aromas and flavors.
Tonight was no different. Grilled Honey-Mustard Chicken with Brussels Sprouts. Now since I make my own mustard it will have a different flavor than store bought, but it tastes great with either one. This is one of my to go to meals during the hot months, and let’s face it, in the South, that’s about eight months out of the year.
Honey-Mustard Chicken with Brussels Sprouts
Grill Honey-Mustard Chicken
- 2 whole chicken breast, cut in half
- 1.5 TBS deli mustard
- 3 TBS honey
- In a small bowl mix together the mustard and honey. Set to the side for later.
- Start the grill. Give the grill a few minutes to warm up. Place chicken skin side down on the grill. Cook for about 25 minutes.
- Using either a spoon or a grill brush spread a small amount of the honey-mustard on the chicken. For for about 5 minutes then turn over and spread another small amount of honey-mustard on the turned side.
- Keep turning the chicken and spreading the honey-mustard over the chicken until it has been used up. You want to coat the chicken slowly so not to burn the chicken.
Enjoy with vegetables of your choice.
Just because you on are a budget does not mean you have to eat cheap. Steak, I know can be expensive especially when you have a family five. I am a meat and potato kinda girl and I love steak. So I went out to find a way to get the great piece of meat but still stay on budget, and that is how I found flank steak.
For those of you who don’t know flank steak is a tougher piece of meat that needs some tender, love, and care to make it amazing. This looks hard but it is so easy to make. It only has four ingredients and you probably have every thing on hand to begin with. I like to use what I have so I don’t have to spend more money or buy in bulk so it can be used for more then one meal, always a plus. This is a great meal to do on the grill. Your mouth will start to water after just a few minutes after it hits the grill.
This is such a huge hit with my family my kids were crying when we ran out of asparagus
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Steak, Potatoes, & Bacon Wrapped Asparagus
Steak, Potatoes, & Bacon Wrapped Asparagus
- 1 lb flank steak
- 1-2 lbs baby red potatoes
- 2 lbs asparagus
- 4 Ts deli mustard, NOT YELLOW MUSTARD
- 1 ts basil
- 2 Ts lemon juice
- 1/2 lbs bacon
- olive oil
- Take the steak and trim off the white membrane as best as you can from both sides.
- In a small bowl mix together the mustard, basil, and lemon. Spread mixture on both sides of the steak and let sit for at least four hours in the refrigerator.
- Trim at least 1/2 inch off the bottom on the asparagus. Take 4 asparagus and wrap them in bacon. Place on cookie sheet. If making a head of time place in refrigerator until ready to cook. If ready to cooky place in oven at 350 degrees and cook until bacon is done and asparagus is tender, about 15-20 minutes.
- Take potatoes and trim off any parts that are eyes or brown. Cut in half and place in bowl. Drizzle a little olive oil and mix until everything is coated.
- Take potatoes and place on pre heated grill about 10 minutes before adding the steak.
- Once steak is done marinating place on grill. Cook until desired pink is achieved. I like doing it for a medium which takes about 20 minutes. One end of the steak might be thinner then the rest so be careful not to over cook.
- Once potatoes and steak are done remove from grill. Let steak rest for about 5 minutes before cutting. This will help keep the juices in the steak and not run all over your plate. When cutting steak, cut with the grain not against.