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Walnut-Crusted Rack of Lamb with Garlic Vegetable Sauce
2 Racks of Lamb (2-3 pounds total)
1 egg, slightly beaten
2 Tablespoons milk
1 cup finely ground walnuts
1 cup Italian seasoned breadcrumbs
1 teaspoon salt
2 Tablespoons parsley, chopped
2 Tablespoons olive oil
GARLIC VEGETABLE SAUCE:
1 cup lamb scraps
2 Tablespoons olive oil
1 carrot, small diced
1
⁄
2
onion, small diced
6 whole cloves garlic, peeled
1 tomato, small diced
1
⁄
2
cup white wine
3 cups lamb stock
1 bay leaf
3 sprigs thyme
Salt and pepper, to taste
1 Tablespoon cornstarch, if needed
Adjust oven rack to positions 1,3, and 5. Select Pure Convection
™
mode from Quick Start menu. Allow oven to preheat. Clean the racks
of lamb. Reserve the scraps for the sauce. In a shallow bowl, whisk together egg and milk. In another shallow bowl combine walnuts,
breadcrumbs, and salt. Coat lamb with egg mixture. Dredge lamb in breadcrumb mixture. Pat mixture all over lamb to make a thick crust.
1. Place on cookie sheet with rim or flat rack. 2. Set aside until ready to bake.
A Cozy Family Dinner
Walnut-Crusted Rack of Lamb with Garlic Vegetable Sauce
Mom’s Potato Cheese Casserole
Roasted Baby Vegetables
Individual Chocolate Souffles
Serves 4
Mom’s Potato Cheese Casserole
2 large bags frozen hash brown potatoes (32 ounces)
1 chopped onion
1 cup butter
2 cans (15 ounce each) cream of chicken soup
Salt and pepper, to taste
TOPPING
2 cups corn flakes, crushed
1
⁄
2
cup butter
1 cup shredded cheddar cheese
In a large mixing bowl, combine potatoes, onion, 1 cup butter, and 2 cans of cream of chicken soup. Season with salt and pepper.
Pour into 9 x 13" casserole dish. In a small bowl, combine corn flakes,
1
⁄2 cup melted butter, and shredded cheddar cheese. Sprinkle
on top of potatoes in casserole dish. Set aside until ready to bake.