- Fresh New Zealand Spring Lamb Frenched Lamb Rack
- 4 – 5 cloves of garlic, minced finely
- 2 tbsp chopped rosemary
- 2 tbsp avocado oil
- 1 tbsp flaky sea salt
- 1 tbsp freshly cracked black pepper
- Let New Zealand Frenched Lamb Rack sit at room temperature for at least one hour before prep.
- Preheat oven to 450°F.
- Pat dry the New Zealand Frenched Lamb Rack.
- Using a sharp knife, score the fat in between each bone.
- Massage the meat thoroughly with garlic, rosemary, avocado oil, sea salt, and black pepper.
- Place meat in a roasting pan or baking sheet.
- Bake at 450°F degrees for 20 minutes and then cut the temperature down to 350°F. Allow to bake for another 10 minutes.
- Use a meat thermometer to check the internal temperature. For medium-rare, pull the meat out once it reaches 135°F to 140°F.
- Once the meat reaches the desired temperature, remove the lamb from the oven and transfer to a cutting board to rest for at least 10 minutes.
- Using a sharp knife, cut the lamb into individual ribs and serve.
Brussels Sprout Salad (makes four servings)
- 2 cups Brussels sprouts, thinly sliced
- 1 cup asparagus, cut into 1 inch pieces
- 1 cup snow peas
- 1 tsp fresh dill
- 2 tbsp olive oil
- 2 tbsp tahini
- 2 tbsp lemon juice
- Salt and pepper to taste
- Place Brussels sprouts, asparagus, and snow peas into boiling water for 2 minutes to blanch. Remove immediately and rinse in cold water.
- Place blanched veggies into a large mixing bowl and add in dill, olive oil, tahini, and lemon juice. Toss well.
- Add salt and pepper to taste.
- Allow to rest in the fridge for at least 10 minutes so that the veggies marinade in the dressing. Enjoy!
Recipe Credits: @paige_appetit