Brought to you by Chef Vanessa Banfield of Mother’s Helping Hand
Aah, spring is near and Daffodils are blooming. They are always the first sign to me that spring is coming. As a young girl, I would watch my grandmother planting daffodil bulbs in the garden. Daffodils always remind me of my “Gran”. Another memory of home (New Zealand) would be spring lamb. Below please find a traditional Kiwi favorite – roast lamb. Enjoy the spring!
For the recipe:
Roasted rack of lamb
1 rack of lamb
Salt and pepper
1 tablespoon dijon mustard
1 tablespoon chopped parsley
2 tablespoons bread crumbs
1 tablespoon chopped mint
Carefully trim most of the fat off the rack of lamb and season rack with salt and pepper.
Sear in hot pan on all sides.
Place in 350 degree oven for 8 minutes.
Remove from oven and rest for 2 minutes. Brush with dijon mustard on all sides.
In small food processor place the parsley, breadcrumbs and mint together and pulse until you get a fine blend.
Coat the rack of lamb on all sides with the herb mixture and then place in oven again for another 3 minutes to slightly brown the breadcrum mix. Lamb will be “medium”.
To serve, slice down between each bone and serve with mashed potatoes and your favorite vegetable.
Serves 2. Enjoy!
About Breezy Contributor Vanessa: After 12 years in the media industry, Vanessa’s passion for food and all things culinary finally won her over. Following her passion, she started Mother’s Helping Hand and has been bringing families together at the dinner table by providing delicious meals.