main dish

“good luck and true love” — st. patrick’s day dinner

I’ve come a long way from building complex Leprechaun traps (side note: how creepy is the concept of Leprechauns?!) and drinking green-dyed kid, and then adult, beverages. I can claim no Irish heritage, knowledge, or travel history to the country…But, it’s an understatement to say that we can use all the luck we can get for the rest of 2015. Also, who can possibly resist a holiday marked by gold accents?!

So, we rallied last minute to have an intimate St. Patrick’s Day dinner complete with corned beef, tokens of luck, and other kinds of greens. Here’s a look at the night!

decor

 

We opted for understated green and gold accents, including:

  • Gold tinted burlap runner
  • Arrangements of greenery and baby’s breath in gold vases
  • Gold glitter votives, like always
  • Tokens of good luck with face-up pennies hiding under napkins and face-up horseshoes at every other setting
  • Neutral accents — white plate with no placemats, gray napkins, and white candles
  • Shamrock inspired place cards that were trimmed from the greenery arrangements

st. patrick's day décor

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my handwriting isn't nearly as lovely as Taylor's but the occasion seemed to call for cursive. thank you, third grade

my handwriting isn’t nearly as lovely as Taylor’s but the occasion seemed to call for cursive. thank you, third grade. Each guest was greeted by a hidden penny when they picked up their place setting.

St. Patrick's Day decor

St. Patrick's Day decor

St. Patrick's Day decor

I found the horseshoes, which even said "good luck" on them at Huck and Paddle on Sun Valley Road

I found the horseshoes, which even said “good luck” on them at Huck and Paddle on Sun Valley Road

st patrick's day place setting

menu

 

We enjoyed classic St. Patrick’s Day fare with some corned beef and potatoes, but we spiced it up with some sides, and, of course, greens:

  • Corned beef, cooked two ways according to the same recipes we used at last year’s celebration. I think we’ve finally mastered them, and the baked version seemed to be the favorite. I recommend using Sun Valley Mustard!
  • “Gold coin” potatoes as I will call them from now on. Check out the recipe here. They’re like a cross between french fries and baked potatoes. Yum!
  • A beautiful all-green salad including kale, brussels sprouts, avocado, green apple matchsticks, sunflower seeds and parmesan
  • Sautéed greens including asparagus, zucchini, onion and garlic
  • Adorable and delicious “rainbow” baked chocolate donuts
very green salad — delicious mix of ingredients!

very green salad — delicious mix of ingredients

IMG_0475

sautéed greens by anna

"gold coin" potatoes — definitely serve with sour cream and chives!

“gold coin” potatoes — definitely serve with sour cream and chives

had to boil some cabbage, carrots, and more potatoes with the traditionally prepared corned beef!

had to boil some cabbage, carrots, and more potatoes with the traditionally prepared corned beef

baked corned beef with brown sugar, cloves, and sun valley mustard

the full plate

the full plate

Taylor's vegetarian plate — I love having her over for dinner because I feel like I eat healthier!

Taylor’s vegetarian plate — I love having her over for dinner because I feel like I eat healthier!

delicious rainbow donuts by Taylor

delicious rainbow donuts by Taylor

the company

 

It was a family affair with cousins, moms, caregivers and friends — who may as well be family at this point. Lots of love and good luck to all of you!

st. patrick's day dinner

casey photobombing in a big way

casey photobombing in a big way

In case you didn’t understand the title, check out Reckless Kelly’s  “Good Luck and True Love” — Reckless Kelly is one of our all-time favorite bands!

Here’s to good luck and true love for all of our supporters!

krista and taylor

 

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easiest app ever — parmesan “pull aparts”

With the holidays just around the corner, this super easy, crowd-pleasing appetizer is sure to come in handy. My mom has been making this for years, and it’s a family favorite.

servings

 

10 people as an appetizer

prep:cook time

 

30 minutes

ingredients

 

instructions

 

taken from a cookbook from my mom — I use a little extra parmesan (shocking) and serve it with red sauce

taken from a cookbook made by my mom and family friends — that’s brother Drew in the photo

A few extra tips:

  • I use extra parmesan (almost twice the amount) and dust the top of the finished product with some more.
  • Fully coat each piece in the mixture — push the mixture to the opposite side of the pan as you arrange them. I usually arrange them in a spiral, starting from the outside in.
  • I recommend serving the pull aparts with red sauce (a specialty freshly made tomato sauce = extra points) and starting the “pulling” process yourself — each biscuit will easily separate from the others, and it’s perfect finger food.
  • For a healthier version, use half the amount of butter and supplement with olive oil.
  • For a simple presentation and plate transfer, place your serving dish face down on the baking pan with the pull aparts in it, then flip it over. The pull aparts will transfer easily.
the ingredients!

the ingredients!

I recommend cutting the biscuits into small pieces

I recommend cutting the biscuits into small pieces

biscuit bites ready to go

biscuit bites ready to go

the dry ingredients ready to be mixed into the pan

the dry ingredients ready to be mixed into the pan

mixed up and ready for the biscuits!

mixed up and ready for the biscuits!

fully coat each piece

fully coat each piece

arrange the biscuits in a circle, starting from the outside moving in

arrange the biscuits in a circle, starting from the outside moving in

ready for baking

ready for baking

golden brown — they cook quickly!

golden brown — they cook quickly!

appetizer

post plate transer

post plate tranfser

a dusting of more parmesan for presentation

a dusting of more parmesan for presentation

serve with marinara or another sauce of choice for some extra flavor

serve with marinara or another sauce of choice for some extra flavor

easy to serve and pull apart!

easy to serve and pull apart!

cheers krista

 

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de-constructed chicken pot pie — “chicken biscuit”

chicken biscuit

This deconstructed chicken pot pie is the epitome of comfort food. It was also just about the only way for my mom to get my brother and I to eat peas and carrots in one dish.

As soon as it started freezing at night again, I knew it was time for a recipe like this. This is one of those dishes that I don’t use exact measurements for — it’s all up to personal taste and tasting as you go. Here are some estimates of the process. It’s worth some experimentation

servings

 

8

prep:cook time

 

1.5 hours

ingredients

 

  • 3-4 large carrots of any color
  • 1 c. peas, preferably fresh
  • 1 large russet potato
  • 1 yellow onion
  • 4 cloves of garlic
  • 3 chicken breasts
  • 3 large containers of chicken broth
  • herbs of your choice — I added fresh rosemary and thyme
  • milk or cream
  • sharp cheddar cheese
  • either butter and flour or cornstarch and water for thickening
  • a biscuit of your choice – my mom always made Bisquick biscuits and floated them on top of the soup to bake for about 20 minutes before the dish was done. This time, I used a gluten-free pie crust and crumbled that on top afterwards.

instructions

 

  1. Rinse, peel, and coarsely chop the carrots, potato, and onion.. Shuck the peas if necessary and set the peas aside. Chop the herbs as necessary
  2. Brown the chicken breast and cook through until barely pink. At the same time, sauté the potato, carrot, and onion with minced garlic, salt and pepper until al-dente.
  3. Cut the chicken breast into small, bite-size pieces. Add the chicken, veggies, peas, and herbs to a large pyrex or other baking dish.
  4. Mix in the chicken broth until the chicken and veggies are well covered. Add about a cup of shredded cheddar cheese and a dash of milk or cream. If you are using flour, make a rue with the butter and flour, and add it to the mixture.
  5.  Bake at 350 for about 25 minutes. If you are adding the bisquick biscuits (made according to packing and cut into shape of your choice), do so after the 25 minutes and bake for another 20 minutes, or according to packing. If you are adding biscuits afterwards, keep baking the chicken soup while you bake the biscuits separately.
  6. Thicken the soup as necessary. Serve with (optional) bacon bits, more cheddar cheese, and even grilled cheeses.
fresh veggies

fresh veggies

rainbow carrots

rainbow carrots

fresh peas

fresh peas

fresh herbs

fresh herbs

sautéing the veggies

sautéing the veggies

browned chicken breast

browned chicken breast

the pre-baked mixture

the pre-baked mixture

IMG_6176

perfectly browned pie crust Idahoes

perfectly browned pie crust Idahos

yum!

yum!

serving option — bacon bits and grilled cheeses

serving option — bacon bits and grilled cheeses

cheers krista

 

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the haven’s fantastic falafel

IMG_5865

I was first introduced to ‘the haven’ one late night outside of a local bar. Krista got the mac-n-cheese and I got the veggie burrito. Everything was incredible, but there was food envy involved — Nothing tastes better than mac-n-cheese at 2 am.

Since then I have been ecstatic whenever I spot the lime green truck at an event or on the corner. I originally thought that the lime green food truck was simply named ‘the haven’ due to the connotations of the word. It is truly a refuge for those in search of ridiculously tasty and wholesome food. I can always count on a bountiful vegetarian option that isn’t a drowned pasta. But here is the kicker, Havens happens to be the founder’s/owner’s/brains behind the operation’s last name. Coincidence? I think not.

FOCUS, a local media/news/publishing print recently “focused” on ‘the haven.’ When I turned the page to see the lime green food truck that I love so much, my heart skipped a few beats. Not only did Havens share a few recipes that happen to be veggie friendly but there was also there was a whole feature on beans. Beans, specifically garbanzo beans (commonly known as chickpeas) happen to be my favorite food. Another coincidence?!

Here is a look below on my attempt at the haven‘s falafel. My falafel flipping clearly needs some work, but regardless, they were quite delicious. Probably not as delicious as Kellee’s, but I was sans a lime green food truck.

focus magazine

focus magazine

the page of my dreams

the page of my dreams

all about beans - i bought three bags of beans to soak this week!

all about beans — i bought three bags of beans to soak this week!

fantastic falafel recipe

fantastic falafel recipe (note: make sure your beans are dry. i was too anxious and didn’t dry my beans enough, leading to ” too wet” falafel)

dried garbanzo beans

dried garbanzo beans

falafel ready

falafel ready

pesto + lemon + garbanzos

wholesome pesto + lemon + garbanzos

i subbed grape seed oil for olive oil

i subbed grape seed oil for olive oil

falafel with a hint of pesto

falafel with a hint of pesto

the haven's fantastic falafel

the haven’s fantastic falafel

taylor brass

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football friendly appetizer — chicken wing dip

spicy chicken wing dip!

spicy chicken wing dip!

While nothing beats a game at Autzen, we certainly do our best. Each Duck game, we bring Eugene to Idaho with an Oregon flag, Oregon apparel, green and yellow bandanas for the dogs, some Budweiser, and of course, some delicious food.

I’ll start with one of our all-time favorites, spicy chicken wing dip. I prefer this dip to actual chicken wings because nothing’s fried, you can control how spicy it is, and the meat is all white and clean.

The original recipe is compliments of my friend Christian’s sister. I’ve tweaked it slightly, and here’s how it goes:

prep:cook time

 

45 minutes

servings

 

8

ingredients

 

  • two chicken breasts
  • Franks’ red hot wings sauce
  • blue cheese dressing
  • cream cheese
  • ranch dressing
  • sliced baguette
  • tortilla chips (optional)
  • celery sticks (optional)

instructions

 

  1. Brown the chicken breasts and cook thoroughly — cut into small pieces
  2. Preheat the oven to 350
  3. spread a thin layer of softened cream cheese into the bottom of a small pyrex dish or similar non-stick, deep baking pan
  4. stir about 2/3 of the bottle of hot sauce, 1/2 cup ranch, and 1/2 cup blue cheese dressing in the pan until they are mixed thoroughly
  5. stir in the chicken breast until it’s evenly coated with the sauce
  6. cover with tin foil, and bake for about 25 minutes until the edges begin to brown and the dip is bubbling
  7. allow to cool slightly, then serve with slices of baguette, tortilla chips and celery sticks
browned chicken breast

browned chicken breast

cut the chicken into small pieces

cut the chicken into small pieces

thin layer of cream cheese in the bottom

thin layer of cream cheese in the bottom

pre-baking — yes, it looks a little radioactive :)

pre-baking — yes, it looks a little radioactive 🙂

stir it again after baking and serve with a spoon to make everything "smoother"

stir it again after baking and serve with a spoon to make everything “smoother”

the perfect bite!

the perfect bite!

cheers krista

 

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avocado toast

my favorite breakfast food

a great way to start the day!

I know, I know, easiest recipe ever….But, I may have some additional ideas for you.

Avocado toast is one of my favorite breakfast foods, and I’m not a breakfast person. It’s crunchy, savory, goes great with a smoothie, and avocados are just so….green and lovely. I love that color.

Here’s my avocado toast approach:

servings

 

1

prep:cook time

 

10 minutes

ingredients

 

  • bread of choice — I go for a gluten free herb focaccia
  • 1/2 an avocado
  • sea salt
  • black pepper
  • red chili flakes
  • lemon wedge

instructions

 

  1. If you are slicing your bread, cut it into thin slices and toast until golden brown
  2. Cut an avocado in half, rotating around the pit. Use the side that doesn’t contain the pit and keep the other half fresh in the fridge. Slice and scoop slivers of avocado one at a time and arrange on the toast. You can also remove the skin from the avocado and place the lighter side down, then slice evenly.
  3. Gently mash the avocado into the bread so the slices don’t fall off while eating using a butter knife.
  4. Top with red chili flakes, sea salt, black pepper and a squeeze of lemon juice.
  5. Enjoy!
toasty toast

toasty toast

possibly my favorite fruit!

possibly my favorite fruit!

silvered slices

silvered slices

ready for "mashing" and toppings

ready for “mashing” and toppings

cheers krista

 

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meal for one — Brussels sprouts bowl

Brussels sprouts, shallots, pancetta, polenta, and chicken breast

Brussels sprouts, shallots, pancetta, polenta, and chicken breast

While Chase was busy chasing brown drakes (and trout), I was busy eating things I don’t get to usually, due to his aversion to most healthy foods like green beans, kale, quinoa and of course Brussels sprouts.

I knew I wanted Brussels sprouts and polenta, inspired by one of my favorite dishes at local restaurant Cornerstone Bar and Grill. However, I prefer my polenta in crispy chips, and I knew I wanted the Brussels sprouts shredded like in another favorite dish at local restaurant Enoteca.

This dish is savory, filling and what I consider to be quite balanced. It goes especially well with most of a bottle of wine and a good chick flick.

servings

 

1

prep:cook time

 

45 minutes

ingredients

  • 10 medium sized Brussels sprouts
  • one chicken breast
  • polenta “tube” (see photo)
  • 2 T cup cubed pancetta
  • 1 shallot
  • goat cheese — I prefer the Laura Chenel Chevre brand because its soft, not too flaky, and easy to portion out small amounts
  • 3 cloves garlic
  • salt and pepper
  • olive oil

instructions

  1. Prep everything: (1) Wash and shred the Brussels sprouts by cutting the end off, then cutting them in half, and then slicing them as thinly as possible. (2) Cut the shallot into very thin pieces. (3) Mince the garlic. (4) Rinse and pat dry the chicken, and sprinkle both sides with salt and pepper. (5) Slice six ¼ inch pieces of polenta. You can cook everything pretty much at once with three frying pans, or you can cook one thing at a time and put it aside until all components are finished.
  2. Crisp the Polenta: Heat ½ T olive oil on medium in a medium-sized frying pan. Arrange the slices of polenta so that they all fit easily in the bottom of the pan. Keep an eye on these through the process — flip them with a spatula when one side begins to brown, about 10 minutes.
  3. Brown the chicken breast: Heat another ½ T olive oil over medium-high heat on a small frying pan. Brown one side of the chicken, then the other. Cover and reduce heat to medium low for about 10 minutes. Slice into the chicken to check on it. Once it’s still slightly pink inside, shred or cut (taking care to not ruin your pan) the breast into smaller pieces until all sides of the pieces are lightly browned and thoroughly cooked.
  4. Crisp the pancetta: You don’t really need olive oil because of the fat in the pancetta, but I added a drizzle for good measure. Cook the pancetta over medium-high heat until the pancetta is crisp and darker. I also prefer my bacon essentially burnt, so cook it however you please.
  5. Cook the Brussels sprouts mixture: Wipe a majority of the grease produced by the pancetta out of the frying pan you just used. Remember to check on your chicken and polenta! Add the shredded Brussels sprouts, minced garlic, sliced shallots, and a dash of salt, pepper, and olive oil to the pan. Cook the Brussels sprouts and shallots until slightly transluscent, about 7 minutes tops.
  6. Put it all together! Transfer the Brussels sprouts mix into a shallow bowl. Top with chicken breast, pancetta and however much goat cheese you’d like. Garnish with polenta “crisps” on the side.
ingredients for my yummy solo meal

ingredients for my yummy solo meal

medium sized Brussels with a backdrop of red wine

medium sized Brussels with a backdrop of red wine

sliced, shredded, and minced ingredients ready to go

sliced, shredded and minced ingredients ready to go

browned polenta crisps

browned polenta crisps

crispy pancetta on its way to my preferred borderline burnt status

crispy pancetta on its way to my preferred borderline burnt status

Cooked veggie blend ready for the bowl

Cooked veggie blend ready for the bowl

the finished (delicious) product. Yum!

the finished (delicious) product. Yum!

cheers krista

 

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“lighter” beef stroganoff — the ultimate comfort food

beef stroganoff!

beef stroganoff!

I became a huge fan of beef stroganoff after my friend Molly and I (who’s actually a vegetarian) cooked it for our dear friend Matt Mendoza on his birthday three years ago. We followed his mother’s recipe, and it is absolutely delicious.

I couldn’t actually find the recipe — it’s buried in my Oregon email, which I can’t seem to access anymore — so I went off memory and switched a few ingredients around.

This is a perfect meal for a stormy Sunday night, and it’s a total crowd pleaser. The longer you cook the beef, the better, so save this recipe for a time when you’re at home anyway.

servings

 

6

prep:cook time

 

3 hours

ingredients

 

  • 2 lbs. top round or chuck roast beef
  • 32 oz. beef broth
  • beef bouillon (about 1 1/2 t)
  • 1 yellow onion
  • 3 garlic cloves
  • salt and pepper
  • butter
  • white mushrooms, sliced thin
  • 3 T cornstarch
  • 8 oz. container sour cream
  • wide egg noodles or gluten free noodles
  • green veggie like broccoli (optional)

instructions

 

  1. Cut the beef into bite size 1 inch strips, and trim away any fat.
  2. Melt 2 T butter in a large skillet. Add the beef and brown on all sides, about 10 minutes. Add salt and pepper as you cook.
  3. One the beef is browned, pour the entire container of beef broth so that the meat is completely covered. Bring the broth to a boil, then reduce to a simmer and cover. Cook the meat for about 2 hours — the more tender, the better. Make sure the broth continues to simmer the entire time. I’m cooking with a stove that I’m not quite used to, and it got too cold at one point, which set me back by about a half hour.
  4. When the beef has about twenty minutes left, cut the yellow onion into thin slices. Melt 1/2 T butter in a pan and add onion and minced garlic cloves. Sauté until slightly brown and set aside.
  5. Once the beef has been cooking for 2 hours, add small amounts of beef bouillon gradually until it gives the broth a rich texture. I used about 2 t this time, but that amount will vary. Boil water for pasta
  6. Mix in onions, then about 2/3 of the 8 oz. container of sour cream — you can adjust this as you prefer.
  7. At this point, if you like mushrooms, sauté them in a little olive oil. You can also steam a green veggie like broccoli to add some color to your plate. Cook pasta in boiling water until al dente. You can also serve it with rice.
  8. You want the stroganoff to be thick enough to cling to the noodles — mix a couple heaping spoonfuls of cornstarch with just enough cold water to dissolve it in a mug or cup. Pour the white liquid into the pan and stir it in. The cornstarch can be a bit deceiving…give it a couple minutes of stirring before adding additional cornstarch to thicken it.
  9. You’ll likely have leftovers, which are delicious and keep very well!
yummy ingredients!

yummy ingredients!

browned beef ready for broth

browned beef ready for broth

sautéed onions

sautéed onions

sautéed mushrooms — I hate mushrooms, so we cooked them separately. But, you can add them earlier in the process.

sautéed mushrooms — I hate mushrooms, so we cooked them separately. But, you can add them earlier in the process.

the color you want to aim for after adding the sour cream

the color you want to aim for after adding the sour cream

tender bite size pieces of beef

tender bite size pieces of beef

serve the stroganoff in a shallow bowl and consider adding a green veggie for some color, additional nutrients, and difference in texture.

serve the stroganoff in a shallow bowl and consider adding a green veggie for some color, additional nutrients, and difference in texture.

cheers krista

 

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roasted trout and veggies with horseradish vinaigrette

roasted trout and veggies with a horseradish vinaigrette

roasted trout and veggies with a horseradish vinaigrette

When the boy brought home some giant local, fresh-caught trout, I knew I had to find the perfect recipe.

I’m not a huge fan of fish, but when it’s fresh, I’m more likely to enjoy it. This recipe from Bon Appétit was delicious (though I deviated slightly per usual), and the trout essentially tasted like salmon.

It’s a perfect dish for summer! I hope you’re also enjoying some sunshine.

servings

2

prep:cook time

 

1 hour

ingredients

 

  • two small trout fillets
  • 3 small shallots
  • 1 zucchini
  • 6 garlic cloves
  • 2 multicolored carrots
  • a dozen small multicolored potatoes
  • olive oil
  • 2 tablespoons prepared horseradish
  • 2 tablespoons red wine vinegar
  • 1 tablespoon whole grain mustard
  • 1/4 cup coarsely chopped parsley
  • salt and pepper
  1. Place racks in upper and lower thirds of oven; preheat to 450°. Toss potatoes, carrots, garlic, zucchini and shallots with tablespoon olive oil and salt and pepper on a large rimmed baking sheet. Make sure the vegetables are arranged cut side down. Roast the veggies on the lower rack for a total of about 20 minutes. (Check on them half way through and toss them around a bit.)
  2. Meanwhile, place trout skin side down on a parchment paper-lined large rimmed baking sheet. Rub with 1 tablespoon oil and season with salt and pepper. I also think some lemon juice could never hurt at this point!
  3. When vegetables have roasted to a golden brown point on at least one side, place fish in oven on upper rack. Toss vegetables on a baking sheet and continue to roast along with fish until vegetables are tender and fish is just opaque in the center (use a fork to check it out), 8-10 minutes longer.
  4. Whisk horseradish, vinegar, and mustard in a medium bowl. Gradually whisk in remaining 4 tablespoons oil and season vinaigrette with salt and pepper.
  5. Drizzle a small amount of vinaigrette over vegetables, and toss to combine so that’s it’s barely coated. The vinaigrette is pretty strong, so start with a small amount, and see how you like it.
  6. Serve trout with vegetables, and drizzle some additional vinaigrette on the side as you’d like. Sprinkle the parsley directly on the fish.
fresh caught Idaho trout!

fresh caught Idaho trout!

food is best when colorful! The original recipe didn't call for so much color :)

food is best when colorful! The original recipe didn’t call for so much color 🙂

finished roasted veggies, lightly tossed in the vinaigrette

finished roasted veggies, lightly tossed in the vinaigrette

a full, beautiful, colorful , fresh, and summery meal

a full, beautiful, colorful , fresh, and summery meal

cheers krista

 

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herb lamb lollipops

simply, delicious, healthy, clean lamb!

simple, delicious, healthy and clean lamb!

I never thought I was a huge fan of lamb, especially since when I’ve had it in the past it’s been very tough. This recipe rocked my world during the holiday season, thanks to my dear friend Jenna Millemann. It is so simple, so delicious, and great for a special occasion.

Lamb isn’t cheap, so I usually reserve this recipe for holidays, anniversaries, or dinner with my mom.

I follow this recipe from Simply Recipes, which is a very appropriately titled source. The main change is the cook time — I’ll get to that.

servings

 

2 people

prep:cook time

 

2 hours minimum, depending on how long you want to marinate the lamb

ingredients

 

  • one frenched rack of lamb
  • olive oil
  • salt
  • pepper
  • 3-4 garlic cloves
  • 1 T roughly chopped fresh rosemary
  • 1 T roughly chopped fresh thyme

instructions

 

  1. Combine rosemary, thyme, minced/crushed garlic, and a healthy dash of salt and pepper in a small bowl. Mix together until in a paste.
  2. Remove lamb from packaging, rinse and pat dry. Use a spoon and fingers to rub the herb and garlic mixture all over the lamb — on the top, bottom, and sides.
  3. Put the herb-crusted rack into a gallon Ziplock bag, and pour olive oil until evenly coated.
  4. Allow the lamb to marinate in the fridge for a minimum of 1 hour, and even overnight. Remove the lamb from the fridge at least 20 minutes before baking to bring it to room temperature.
  5. Preheat the oven to 400 degrees. Score the fat by making sharp shallow cuts through the fat. Place the lamb rack bone side down (fat side up) on the a glass cooking dish. Wrap the exposed ribs in a little foil so that they don’t burn.
  6. Here’s where I switch up the recipe more significantly. The original instructions are “roast at 400°F for 7 minutes, then lower the heat to 300°F. Cook for 7-15 minutes longer (depending on the size of the lamb rack, or one of the lamb racks if you are cooking more than one), until a meat thermometer inserted into the thickest part of the meat 125°F on a for rare or 135°F for medium rare. Remove from oven, cover with foil and let rest for 5-10 minutes.” **I’ve made this several times, and each time I cook it for about twice as long. Remove the lamb from the oven after the standard total 22 minutes, and assess how cooked the meat is. We’ve honestly cooked this for about 40 minutes total before, and it was still pink, tender, and delicious.**
  7. Serve with a veggie and rice or potatoes. I’ve also served this with homemade gnocchi, and it was super yummy!
chopped rosemary and thyme, garlic, salt, and pepper

rosemary, thyme, garlic, salt and pepper

herb paste

herb paste

rub the paste onto all sides of the lamb

rub the paste onto all sides of the lamb

IMG_5303

coat the rack in olive oil and allow to marinate for anywhere between 1 and 24 hours

coat the rack in olive oil and allow to marinate for anywhere between 1 and 24 hours

full meal

full meal

lamb lollipops! you can eat them directly off the bone — they're so tender!

lamb lollipops! you can eat them directly off the bone — they’re so tender!

cheers krista

 

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