Dear Joyce: Our family has always served roast lamb at Easter, and this recipe for rack of lamb is our favorite.
Rack of lamb
3 (1-oz.) slices day-old white bread
1/2 cup finely chopped pistachios
1-1/4 tsp. grated lemon rind
2-1/2 tbsp. chopped fresh parsley
1/4 cup lemon juice
3/4 tsp. salt, divided
1/4 cup finely chopped fresh chives
1/4 cup finely chopped fresh mint
2-1/2 tbsps. Dijon mustard
2 garlic cloves, minced
2 (1-1/2 lb.) French-cut racks of lamb, 8 ribs each, trimmed
Preheat oven to 425 degrees.
Place bread in food processor. Pulse 10 times or until coarse crumbs form to measure about 1-1/4 cups
Combine bread crumbs, nuts, rind, parsley, juice and 1/2 tsp. salt in small bowl (you can make this ahead, minus the lemon juice).
Combine chives, mint, mustard and garlic in small bowl. Sprinkle lamb with 1/4 tsp. salt.
Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add lamb; cook 2 minutes on each side or until browned. Spread half of mustard mixture over meaty portion of each lamb rack.
Carefully pat half of bread crumb mixture into mustard mixture on each lamb rack.
Place lamb on broiler pan coated with cooking spray. Bake at 425 degrees for 35 minutes or until meat thermometer registers 140 degrees (medium rare) to 155 degrees (medium).
Place lamb on platter; cover with foil. Let stand 10 minutes before serving. (Temperature of lamb will increase 5 degrees while standing). Slice each rack into 4 pieces (2 ribs per piece). Yield 8 servings.
This entree, based on a 2-rib serving, is only 208 calories.
If you would like to try a lamb dish this year, this recipe should give you good results. — A Billings reader.
Dear reader: It does sound good and not too dificult to make. Thank you for sharing. Like the idea of pistachio nuts as part of the crunch in the topping.
Dear readers: The amount of brown sugar was omitted from the Caramel Chocolate Cake made in a slow cooker. Here is the recipe corrected.
Caramel chocolate cake
1 (3-oz.) pkg. cream cheese, cubed
1/2 cup milk
1 cup sour cream
1/4 cup cocoa
2 (8.2-oz.) pkgs. chocolate chip muffin mix or can substitute 1 (18-oz.) Krusteaz brand chocolate chip muffin mix
2 tbsp. butter
1/2 cup brown sugar
1/2 cup caramel ice cream topping
1/2 cup water
In large microwave safe bowl, combine cream cheese and milk. Microwave on 50 percent power for 1 minute; remove and stir.
Continue microwaving for 30-second intervals until cream cheese melts; stir with wire whisk to blend.
Stir into milk mixture, sour cream, cocoa and egg. Mix well. Add muiffin mixes. Mix and stir just until combined.
Spray a 3-1/2-quart slow cooker with nonstick baking spray, containing flour. Spread batter evenly in slow cooker.
In small saucepan, combine butter, brown sugar, ice cream topping and water. Heat to boiling, stirring until blended. Carefully pour over batter in slow cooker.
Cook on high for 2-1/2 to 3 hours or until cake springs back when lightly touched. Uncover, turn off slow cooker, top loosely with foil and let stand for 30 minutes.
Gently run a sharp knife around the edges of the cake, cover crockpot with a plate and carefully invert until cake drops out. If any sauce remains in slow cooker, spoon over cake.
Cool for 30-45 minutes before serving. Serve with vanilla ice cream. Serves 10.
Please send recipes and requests to Just ask Joyce; c/o The Billings Gazette; P.O. Box 36300; Billings, MT 59107 or email to firstname.lastname@example.org.