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By Anthony Salemme, contributing chef
Grilled Rack of Lamb Chops with Driveway Herbs, Carrot pot de crème, Asparagus with Walnut Vinaigrette
Truly a decadent meal, but not very difficult to make.
1 rack of lamb about 2 ½ pounds, sliced into chops
2 Tablespoons driveway herbs, chopped fine (equal parts fresh basil, oregano, mint, dill)
2 Tablespoons brown sugar
2 Tablespoons olive oil
1 teaspoon smoked paprika
Heat your BBQ grill to about 450 F. Grill 4 minutes on each side.
Carrot Pot de crème
1 ½ pounds carrots, peeled and sliced
1 Tablespoon olive oil
4 egg yolks
1 ½ cups heavy cream
2 Teaspoons fresh dill, chopped fine
salt and pepper
Pre heat oven to 425F. Toss the sliced carrots with olive oil salt and pepper and arrange in a single layer on a baking sheet. Bake for 10 -15 minutes until soft but not browned. Let cool for 15 minutes before blending.
Next in a bowl of a food processor add the cooled carrots, cream, egg yolks. Blend until smooth, then stir in the dill. Spray 4 clear ramekins or mason jars with cooking spray and divide carrot mixture evenly. Place the ramekins in a shallow baking pan and add warm water about a third way up. (A water bath) Bake for 20 min until the carrots spring back when you touch the middle.
Asparagus with Walnut Vinaigrette
1 pound asparagus, steamed for 5-7 minutes depending on the thickness
1 shallot, peeled and chopped fine
1 clove garlic, minced very fine
1 teaspoon dry mustard
1/3 cup apple cider vinegar
1/3 cup walnut oil
1/3 cup olive oil
2 tablespoons honey
Place all ingredients into a Mason jar. Cover the jar and shake for 45 seconds.
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com