We are going to have a special dinner for Easter mixing Brazilian food and American. We made and froze these codfish fritters, and we will make a codfish casserole that we will serve with rice and we will also make this lamb with lots of spring flavors. Lent comes along every year and this year Marilyn and I decided to give up alcohol for lent. I have never done anything like this for lent in my entire life, but it was very nice to experience going without something for a period of time. We wish that you have an amazing Easter!!!
1 lamb rack, cut in two, 4 rib portions
2 T. chopped rosemary
2 T. chopped thyme
2 T. dijon mustard
kosher salt and pepper
1 c. bread crumbs
1/2 c. corn kernels, cut off of the cob
1/2 c. spring baby zucchini, cut into 1/2 in. cubes
1/2 c. spring yellow baby squash, cut into 1/2 in. cubes
1/2 c. spring onions, sliced
1/2 c. baby carrots, cut into 1/2 in. dice
1/2 c. fava beans
2 T. minced garlic
1/2 c. white wine
1/2 c. vegetable stock
2 T. butter
2 T. fresh lemon juice
kosher salt and pepper
1 14.5 oz. can diced tomatoes
1 c. julienned basil
For the lamb
Preheat oven to 400F and heat a large saute’ pan over medium high heat. Season racks well with kosher salt and pepper. Combine rosemary, thyme and bread crumbs in a shallow pan. Season with kosher salt and pepper. Set aside. Place lamb onto hot sauté pan and sear on all sides until golden. Remove from pan and smear with dijon mustard on all sides. Then, coat with bread crumb/herb mixture until well coated. Place back into sauté pan and place in oven. Roast until medium rare, flipping lamb every few minutes until golden and 130F. Let rest before carving.
Preheat large skillet with 2 T. olive oil over medium high heat. Add vegetables and sauté for 2-3 minutes. Add minced garlic and sauté for 1 minute more. Add white wine and reduce, then add vegetable stock and reduce again for a total of 2 minutes. Finish with butter, lemon juice and salt and pepper to taste.
Tomato basil sauce
Place diced tomatoes and julienned basil into a food processor. Process until combined. Place into a saucepan and reduce on medium high heat for 5 minutes. Set aside.
Place tomato/basil sauce onto plate, succotash on top and lamb popsicles over. Enjoy!
Beijos e Tchau!
Ludmilla and Marilyn Chudda