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    Dijon- Balsamic Rack of Lamb

    Ina Garten got it right with this blend of ingredients. It's absolutely perfect with rack of lamb.

    Prep Time

        •    Prep time: 15 minutes + standing time
        •    Cook time: 25 minutes
        •    Yield: Serves 6


        •    1 1/2 tbsps kosher salt
        •    2 tbsps fresh rosemary, minced
        •    3 cloves garlic, minced
        •    1/2 cup Dijon mustard
        •    1 tbsp balsamic vinegar
        •    2 racks lamb, frenched


    1. In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, & garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute.
    2. Place the lamb in a roasting pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
    3. Preheat oven to 450°F.
    4. Roast lamb for exactly 20 minutes for rare (or 25 minutes for medium-rare.) Remove from oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.

    This great family recipe is thanks to Recipe Girl Recipes at https://www.recipegirl.com/dijon-balsamic-rack-of-lamb/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

    Sausage and Kraut

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •    1 1-pound bag sauerkraut, rinsed
        •    8 small fingerling or red-skinned potatoes, halved if large
        •    1 tbsp vegetable oil
        •    12 ounces turkey kielbasa or chicken sausage, cut into 2-inch pieces
        •    1 6-ounce boneless smoked pork chop, trimmed and sliced
        •    1 large onion, chopped
        •    2 cloves garlic, smashed
        •    1 tsp coriander seeds, crushed
        •    1 tsp juniper berries (available in the spice aisle), crushed
        •    Kosher salt and freshly ground pepper
        •    1 apple, grated
        •    1 cup dry white wine
        •    2 tbsps chopped fresh parsley
        •    Whole-grain mustard, for serving


    1. Soak the sauerkraut in a bowl of warm water. Cover the potatoes with water in a small saucepan and simmer over medium heat until tender, about 10 minutes. Drain and keep warm.
    2. Meanwhile, heat the vegetable oil in a large pot over medium-high heat. Prick the sausages with a fork and add to the pot along with the pork; cook until browned on one side, about 4 minutes. Turn the meats and add the onion, garlic, coriander, juniper berries, and salt and pepper to taste. Cook until the onion is golden brown, about 6 minutes. Add the apple and cook 2 more minutes.
    3. Drain the sauerkraut, then add to the pot along with the wine and 1 cup water. Cover and simmer 10 minutes, then uncover and cook until thickened, about 5 more minutes. Transfer the sauerkraut, meats and potatoes to a platter. Top with the parsley and serve with mustard.

    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.com/recipes/food-network-kitchen/sausage-and-kraut-recipe-1972973

    Oven-Baked Lamb Chops with Onion and Rosemary Sauce

    This is simplicity itself – just pop the chops into the oven to bake, and the sauce is easily made. I like to serve this at home with tiny steamed new potatoes tossed in a teaspoonful of lamb fat and some freshly snipped chives, with some young fresh shelled peas or broad beans.

    Prep Time

        •    Prep time: 30-45 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •    8 lamb loin chops
        •    1 small onion, peeled and chopped
        •    salt and freshly milled black pepper

    For the sauce:

        •    1 large onion, peeled and chopped small
        •    1 rounded tbsp rosemary leaves
        •    1 oz 25g butter
        •    1 oz 25g plain flour
        •    6 fl oz (175ml) milk
        •    6 fl oz (175ml) vegetable stock
        •    2 tbsps cream, whipped or double
        •    salt and freshly milled black pepper

    To garnish:

        •    sprigs of watercress


    1. First of all, place the lamb chops in a shallow roasting tin with the onion tucked around them.

    2. Season with salt and pepper then place them on the highest shelf of the oven to bake. How long you cook them for is up to you – I personally don't mind the centres being cooked since I like the skins crisp, but if you like your lamb pink give them 30 minutes, if not, 45 minutes.

    3. Meanwhile, in a small saucepan, melt the butter and sweat the onions over a very gentle heat for 5 minutes. While that's happening, bruise the rosemary leaves with a pestle and mortar to release their oil, then chop them very, very finely and add them to the onion. Then continue to cook gently, uncovered, for a further 15 minutes without letting the onions colour too much.

    4. Next, using a wooden spoon, stir in the flour till smooth, then gradually add the milk followed by the stock, bit by bit, stirring vigorously and finishing off with a balloon whisk.

    5. Season with salt and pepper and let the sauce barely simmer for 2 minutes, then remove it from the heat, liquidise half of it and then combine that with the rest, along with the cream. Taste to check the seasoning, then pour it into a warmed serving bowl or jug and cover the surface with clingfilm until the chops are ready.

    6. Serve the chops with a garnish of watercress and the sauce poured over.

    * ADDITIONAL: Pre-heat the oven to gas mark 6, 400°F (200°C).

    This great family recipe is thanks to Delia Online Recipes at https://www.deliaonline.com/recipes/international/european/british/oven-baked-lamb-chops-with-onion-and-rosemary-sauce

    Scallop Pasta with Catalan Romesco Sauce

    Coming from the Catalonia region of Spain, Romesco is a versatile sauce made from nuts and red peppers. It works great on roast chicken, grilled vegetables, or this Spanish-inspired pasta adorned with shaved Manchego cheese and slivered almonds.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 4


        •    1 small (5 oz.) tomato, chopped (1 1/4 cups)
        •    2 large roasted red bell peppers (from 1[12-oz.]jar), rinsed
        •    1/4 cup toasted hazelnuts
        •    2 tbsps chopped fresh flat-leaf parsley
        •    2 tbsps sherry vinegar
        •    1 1/2 tsps kosher salt
        •    1 tsp smoked paprika
        •    1/2 tsp cayenne pepper
        •    1/2 tsp black pepper
        •    2 garlic cloves
        •    3/4 cup toasted slivered almonds, divided
        •    3/4 cup extra-virgin olive oil
        •    12 ounces uncooked tagliatelle pasta
        •    2 tbsps salted butter
        •    1 tbsp finely chopped shallot (from 1 shallot)
        •    1 1/2 pounds bay scallops, drained, rinsed, and patted dry
        •    1 ounce Manchego cheese, shaved (about 1/2 cup)
        •    1 tbsp thinly sliced chives


    1. Place tomato, bell peppers, hazelnuts, parsley, vinegar, salt, paprika, cayenne, black pepper, garlic, and ½ cup of the almonds in a blender; pulse until finely chopped, 6 to 8 times. With processor running, slowly pour oil through opening in lid. Process until smooth, and set aside.
    2. Cook pasta according to package directions; drain. Combine pasta with tomato mixture in a large skillet; cook over medium-high, stirring often, until heated through, about 3 minutes. Cover; remove from heat.
    3. Melt butter in a separate large skillet over medium-high. Add shallot; cook, stirring often, until translucent, 1 to 2 minutes. Add scallops; cook, stirring occasionally, until slightly firm, about 2 minutes. Remove from heat.
    4. Divide pasta mixture among 4 bowls. Arrange scallops over pasta; top with cheese, chives, and remaining ¼ cup almonds. Serve immediately.

    This great family recipe is thanks to Coastal Living Recipes at https://www.coastalliving.com/recipe/scallop-pasta-catalan-romesco-sauce

    Scallops and Sauce, Garlic Cream

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •    Scallops

    Method - by using Stove-top:

    1. Remove frozen scallops from all packaging and place in a single layer in sauce pan.
    2. Place on medium-high heat and stir occasionally for 6-8 minutes, or until scallops are cooked.
      (Adjust sauce consistency by adding a splash of cream or milk while heating.)
    3. Let rest 1 minute before serving.

    Method - by using Microwave:

    1. Remove frozen scallops from all packaging. Place scallops in a two-cup microwave safe dish.
    2. Cover and cook for 2 minutes. Stir, cover and cook for another 2 minutes.
    3. Let rest 1 minute in the covered dish before serving.

    This great family recipe is thanks to Clearwater Recipes at https://www.clearwater.ca/en/clearwater-kitchen-industry/recipes/scallop-recipes/scallops-and-sauce-cooking-instructions-and-applic/scallops-and-sauce-garlic-cream-cooking-instructio/