My husband Christopher and I have celebrated more than 16 Valentine’s Day together, but who’s counting right? I love you honey! In the very beginning, we would do the fancy-overpriced-crowded & loud restaurant thing. While we did have some good meals, then experience was not the romance we had in mind. It felt (to me) like getting into all the trappings and social pressure that this day entails. We still like to celebrate Valentine’s Day, but more as a celebration of love and abundance than in the consomption pattern that I feel is pushed upon us.
Also, as time went by, we added 2 little munchkins to our little clan, so it made a lot more sense to celebrate Valentine’s Day in the comfort of our home and within the true meaning of family love. I decided that cooking a fantastic feast, lighting a few candles and putting our favorite jazzy music on was the best way to go about it!
In my opinion, lamb is best-served medium rare. All you need to do is to sear it on each side on a very hot frying pan. Once you’ve got that beautiful golden brown crust, slather it with dijon mustard and the Panko mixture, then finish cooking in the oven for an additional 13-15 minutes. Pretty easy right?
- - 1 tsp Olive oil
- - 3/4 cup Panko breadcrumbs
- - 1 tbsp Rosemary (fresh or dried)
- - Zest of 1/2 a lemon
- - 1 clove garlic, minced
- - 1 Rack of Lamb (8 ribs) (Approx. 600 grams or 1 1/3 lbs)
- - 3 tbsp Dijon Mustard
- - Salt and Pepper to taste
- Preheat your oven at 400 degrees F.
- In a bowl, mix the first 5 ingredients together and set aside.
- In a a very hot skillet, seize rack of lamb on all sides about 2-3 minutes or until a golden crust forms. Let the rack of lamb cool on a plate for 5 minutes.
- Coat the rack of lamb with the Dijon Mustard.
- Press the Panko mixture on the rack of lamb so that all sides are covered.
- Bake for about 15 minutes or until a thermometer inserted into the centre of the meat reads 58 °C (136 °F) for medium rare.
- Set aside on a cutting board and cover with foil. Let stand for 5 minutes.
- Slice into chops and place on Mashed Cauliflower.
- * Serve with Maple balsamic roasted Brussels sprouts with bacon.