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| Rack of Lamb Dinner |
by Candy FulfordAh! 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. Recommended Reading 
Bon Appétit Bon Appétit is one of America's most popular food and entertaining magazines. Each month it celebrates the diversity of regional American cuisine, as well as readers' appetites for flavors from around the world. The magazine's attitude toward cooking is relaxed, casual, and fun.
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About the Author: This article was written by Candy Fulford of Be Remembered at http://www.beremembered.com |
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Create My Own Soup 
