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Rack of Lamb Dinner
by Candy Fullford
Ah! The last hectic week before the
holidays! All the shopping done? The gifts all wrapped? Stockings hung? Good!
Now, settle back and take notes. Here's an elegant dinner for two for you
and someone special to you to create this week ...
RACK OF LAMB DINNER
Menu:
Wine-Marinated Rack of Lamb
Lemon-Vegetable Wreath
Gingered Acorn Squash
Dijon Potatoes and Chestnuts
rolls, butter, assorted relishes
WINE-MARINATED RACK OF LAMB
1 single rack of lamb (about 1 1/4 pounds) rib ends exposed, cut in half
1/2 cup rose` wine
1 clove of garlic, minced
1/2 teaspoon dried Rosemary leaves
Place rack of lamb into an oven roasting bag. Add the remaining ingredients.
Secure with nylon string or tie. Refrigerate overnight, turning bag several
times.
Next day before roasting, heat oven to 325 degrees. Remove rack of lamb from
the cooking bag and place into large roasting pan. Insert a meat thermometer.
Estimate total cooking time at 20 minutes per pound. Roast until internal
temperature registers desired doneness. (Rare 130 degrees, Medium 145 degrees,
or Well 160 degrees). Let lamb stand for 10 minutes before carving.
LEMON-VEGETABLE WREATH
2 envelopes unflavored gelatin
1/2 cup thinly sliced celery
1/2 cup cold water
1/2 cup chopped red pepper
2 1/2 cups hot water
1/2 cup fresh parsley sprigs
1/3 cup sugar
1 teaspoon grated lemon peel
1/4 cup lemon juice
Leaf lettuce
1 6 oz. package frozen pea pods
1 medium cucumber, quartered lengthwise and thinly sliced
Brush the inside of a 6 cup ring mold lightly with vegetable oil. Set aside.
In a medium mixing bowl, sprinkle gelatin over cold water to soften, set
aside. Place hot water in a 4 cup measure. Cover with microwave-safe wrap
and microwave on HIGH for 5 to 8 minutes. Add water to gelatin and stir until
gelatin is dissolved completely. Stir in sugar and lemon juice. Chill 90
minutes to 2 hours, or until very cold.
Place pea pods in a 1 quart casserole. Cover and microwave on HIGH for 2
minutes, or until just defrosted. Rinse with cold water. Drain. Stir pea
pods and remaining ingredients, except lettuce, into gelatin mixture. Pour
into prepared mold above. Chill until set, about 2 hours. Line serving platter
with lettuce.
Dip mold into warm water for 30 seconds. Loosen edges and unmold onto platter.
GINGERED ACORN SQUASH
1/4 cup roasted flaked coconut
2 acorn squash
1/4 cup butter or margarine, cut up
2 Tablespoons maple syrup
1 teaspoon finely chopped ginger root
Pierce each squash twice with a fork and place in microwave oven. Microwave
on HIGH for 3 to 4 minutes, or until warm. Cut in half lengthwise. Remove
the seeds from each half. Wrap each half in microwave safe plastic wrap and
arrange cut side up in microwave oven. Microwave on HIGH for 8 to 12 minutes,
or until tender, rotating and rearranging once. Let stand, covered for five
minutes.
Remove plastic wrap and cut in half lengthwise into quarters. Arrange quarters
cut side up on 12 inch platter or in 10 inch casserole. Set aside. Combine
remaining ingredients in 2 cup measure. Microwave on HIGH for 1 to 2 minutes,
or until butter melts. Stir to combine. Pour butter mixture over squash.
Microwave on HIGH for 4 to 6 minutes, or until hot. Sprinkle with toasted
coconut.
DIJON POTATOES AND CHESTNUTS
1 1/2 cups shelled, boiled, and sliced chestnuts
1/4 cup butter or margarine
2 Tablespoons Dijon mustard
1/2 teaspoon sugar
1/8 teaspoon dried dill weed
4 cups new potatoes, quartered
1/2 cup julienne red pepper
1/2 cup fresh snipped parsley
Place butter in 2 quart casserole. Microwave on HIGH for 1 to 2 minutes,
or until melted. Stir in mustard, sugar and dill weed. Add chestnuts, potatoes
and red pepper. Toss to coat. Cover microwave casserole. Microwave on HIGH
for 15 to 20 minutes or until potatoes are tender, stirring twice. Stir in
parsley and serve.
"Christmas is a time of the heart, not just a date. Its meaning transcends
time."
May your holidays hold many blessings and the promise of all good things
for the new year.
More You Might Like:
Jazzing Up Your Holiday Ham
Light and Festive Easter Dinner
Easter Dinner
About the Author:
Feel free to write to me at
candy@beremembered.com with your
own ideas and suggestions.
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