Mustard-Crusted Lamb
Ingredients:
U.S. Metric Conversion chart
1 (1-pound) New Zealand lamb rib roast (rack of lamb), 8 ribs, flap trimmed
Salt and pepper
3 tablespoon(s) Dijon mustard with seeds
2 tablespoon(s) chopped fresh mint or basil leaves
4 tablespoon(s) chopped shallots
1/4 cup(s) panko (Japanese bread crumbs)
3 small (3 ounces each) red potatoes, each cut into 4 wedges
2 tablespoon(s) water
1/2 bunch(es) (16-ounce) broccoli rabe, tough stem ends trimmed
1 teaspoon(s) olive oil
3 tablespoon(s) reduced-fat sour cream
Directions:
1. Preheat oven to 425 degrees. Place lamb, meat side up, in small roasting pan. Sprinkle lamb with 1/4 teaspoon each salt and freshly ground black pepper. In small bowl, stir together mustard, mint, and 2 tablespoons shallots. Reserve 2 tablespoons mustard mixture for sauce;spread remainder on lamb. Pat on panko to coat.
2. Roast lamb in oven 25 to 30 minutes for medium-rare (140 degrees on meat thermometer) or until desired doneness.
3. Meanwhile, heat 4-quart saucepan of water to boiling on high. In microwave-safe medium bowl, combine potatoes and 2 tablespoons cold water. Cover with vented plastic wrap, and microwave on High 4 minutes or until fork-tender. Drain; toss with 1/8 teaspoon each salt and freshly ground black pepper. Keep warm.
4. Add broccoli rabe to boiling water in saucepan, and cook 3 minutes. Drain well; wipe pan dry. In same saucepan, heat oil and remaining 2 tablespoons shallots on medium-high; add broccoli rabe and cook 2 minutes, stirring frequently. Toss with 1/8 teaspoon each salt and freshly ground black pepper. Keep warm.
5. Stir sour cream into reserved mustard mixture. Cut lamb into 2-rib portions, and place on 2 dinner plates with potatoes and broccoli rabe. Serve lamb with sour cream sauce.
Steamed Lobster
Yields: Makes 2 main-course servings
Total Time: 25 min
Prep Time: 5 min
Cook Time: 20 min
Ingredients:
2 (1 1/4 to 1 1/2 pounds each) live lobsters
4 tablespoon(s) butter or margarine
2 teaspoon(s) fresh lemon juice
2. Combine melted butter and lemon juice; transfer to small cups for dipping lobster.
3. To eat lobster, twist off claws and legs. With lobster cracker, nut cracker, or hammer, crack large claws; remove meat. Separate legs at joints; push out meat. Twist to separate tail from body. Reserve any red roe (coral) and greenish liver (tomalley) separately, if desired. With kitchen shears, cut down along center of underside of tail; gently remove meat. Lift bony portion behind small legs from shell; with lobster pick or fork, remove small nuggets of meat. Dip lobster into lemon butter. Makes 2 main-dish servings.
Serves: 2
Yields: 2 main-dish servings
Total Time: 45 min
Prep Time: 10 min
Cook Time: 35 min
Ingredients:
1 (15-ounce) fresh or frozen (thawed) boneless duck-breast half with skin
Salt
Pepper
1/2 cup(s) long-grain white rice
1 tablespoon(s) chopped fresh parsley leaves
1 teaspoon(s) snipped fresh chives
1/4 cup(s) balsamic vinegar
2 tablespoon(s) water
1 teaspoon(s) sugar
1/2 teaspoon(s) freshly grated orange peel
1 Bosc or D’Anjou pear, cored and cut into 8 wedges
1 large shallot, finely chopped
1 bag(s) (9-ounce) microwave-in-bag baby spinach
1/4 cup(s) slivered almonds, toasted
Directions:
1. Pat duck breast dry with paper towels. With knife, cut four 1/4-inch-deep diagonal slashes in skin and fat. On waxed paper, evenly sprinkle duck breast with 1/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper to season both sides.
2. In 10-inch nonstick skillet, cook duck, skin side down, on medium 16 to 18 minutes or until skin is browned and crispy. As duck cooks, spoon off excess fat in skillet. Turn duck over; cook 10 minutes for medium-rare or until desired doneness.
3. While duck cooks, in 2-quart saucepan, prepare rice as label directs; when done, stir in parsley, chives, and 1/4 teaspoon salt. In cup, mix vinegar, water, sugar, and peel.
4. Transfer duck to cutting board; cover with foil to keep warm. Discard all but 2 teaspoons fat from skillet. Stir in pear and cook 5 minutes or until it begins to brown; transfer to plate. Add shallot to skillet and cook 1 minute. Stir in vinegar mixture; cook 2 to 4 minutes, until sauce begins to thicken.
5. Meanwhile, prepare bagged spinach in microwave as label directs.
To serve, divide spinach and rice between 2 dinner plates; sprinkle rice with almonds. Thinly slice duck breast, and serve with pears and balsamic sauce.
Tips & Techniques
If you can only find duck breasts that weigh in at 6 ounces apiece (size depends on the type of duck), buy 2 and cook skin sides down on medium 15 minutes; turn over and cook 4 minutes longer. Serve as in step 6.
