Linda Flora brings you her guilt free, sweet chocolate chip banana bread recipe
Ingredients
- 4 medium size carrots
- 2 cups little red potatoes – quartered
- 2 cups brussel sprouts – quartered
- 2 medium size onions – quartered
- 2 cups butternut squash – quartered
- 1 rack of lamb
- lemon (optional)
MARINADE: (CHOP THE HERBS)
- rosemary
- thyme
- garlic
- 3 fresh mint leaves
- Extra Virgin Olive Oil
INSTRUCTIONS
Step 1
Mix the vegetables together in a medium-sized bowl.
Step 2
In a separate pan, roast vegetables, at 400 degrees, tossed w/ olive Oil and roast for 40 minutes.
Step 3
Rub Salt and Pepper into the Rack of Lamb, Fat Side. Rub the marinade all over the lamb and let sit for an hour at room temperature.
Step 4
Then sear the Rack of Lamb, fat side down in heavy skillet for 5-10 minutes. Or instead of searing the lamb, you can also roast the lamb for 15 minutes at 450 degrees Fahrenheit.
Step 5
After 40 minutes of roasting the vegetables, add the rack of lamb to the pan and cook until the meat reaches an internal degree of 130-140 degrees for medium rare, or 140-145 degrees for medium about 10-15 minutes. You may cut the rack into chops and serve with vegetables and a lemon wedge (optional).
