Monday, October 18, 2010

Rosemary Roasted Rack of Lamb and Baked Butternut Slices


2 (1½-pound) racks of lamb

1 tablespoon olive oil

1 teaspoon dried rosemary

2 teaspoons chopped fresh parsley

1/2 teaspoon paprika

1 teaspoon salt


Preheat the oven to 325°F. Brush both racks of lamb evenly with the oil. In a small bowl, combine the rosemary, parsley, paprika, and salt; sprinkle the seasoning mixture evenly over the lamb.

Place the lamb in a roasting pan that has been coated with nonstick cooking spray. Bake for 50 to 55 minutes for medium-rare, or to desired doneness beyond that.

Slice the racks into individual chops and serve immediately.

Preheat Oven to 375 degrees

1 large butternut squash, peeled and scraped of seeds and strings

2-3 tablespoons of butter, melted

salt and pepper to taste

Slice the butternut into 1/2" pieces. Brush the bottom of a large baking dish with butter and toss a little salt and pepper on top of the butter. Place the butternut slices in a single layer across the bottom of teh baking dish. Lightly brush the top of the slices with butter and sprinkle with salt and pepper. Bake for 35 minutes or until the slices are tender. Broil on high for 3-5 minutes to crisp.

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