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Greek Rack of Lamb
Greek Rack of Lamb
I’m a huge fan of lamb; especially of lamb from New Zealand and Iceland. Unlike the numerous amounts of customers I help on a daily basis that buy single-bone lamb rib chops like they’re going out of style, I prefer to cook my lamb on the rack, whole (I know sure-than-shit that these customers are cooking those rib chops well done). By cooking a rack in one piece, you can achieve a nicer outer crust while still maintaining that medium rare center. The rack of lamb I prepared for this recipe has a simple Greek marinade consisting of olive oil, lemon juice and zest, garlic, oregano, thyme, and black pepper. This marinade works great on chicken, beef, pork, and just about all seafood.
Equipment
- chimney starter
- charcoal
- charcoal grill
Ingredients
- 1 rack of lamb
- 2 tbsp olive oil
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 3 garlic cloves minced
- 1/2 tsp oregano
- 1/4 tsp thyme
- 1/4 tsp cracked black pepper
- salt to taste
Instructions
- Mix the marinade ingredients together.
- Marinate the rack of lamb for at least 4 hours.
- Let your charcoal turn gray in your chimney starter. Pour the charcoal into the grill in a single layer. Place the grill grate on the grill. Take the rack of lamb and place meat side down directly over the charcoal. Place the cover with the vent open on the grill and grill the rack for 5-6 minutes.
- Flip the rack over and grill for another 5-6 minutes, covered.
- Stand the rack up vertically. Grill for 5 more minutes covered.
- Let the rack rest for 5 minutes.
- Cut each bone off the rack.
Classic French Omelette
Classic French Omelette
While the classic French omelette has been around since the dawn of time, the techniques were brought into the public light by the French chef, Jacques Pepin. The characteristics of a French omelette contains a creamy, smooth texture and a barely set, moist interior, achieved through a specific technique of vigorous whisking and pan shaking.
Equipment
- 8” nonstick skillet
- rubber spatula
Ingredients
- 3 large eggs
- 3 tbsp chives finely chopped
- 1/8 tsp salt
- 1/8 tsp cracked black pepper
- 1 tbsp butter
Instructions
- Thoroughly beat the eggs with the chives, salt, and pepper until the egg whites are incorporated.
- Melt the butter in the nonstick skillet over medium low heat until bubbly.
- Pour in the egg mixture.
- Using a rubber spatula, bring the edges of the eggs toward the center.
- Lightly scramble the eggs in the center of the omelette. Keep the eggs moving to prevent browning. Shake the pan back and forth to redistribute the egg mixture.
- Bring the omelette to the bottom of the skillet.
- Fold the top of the omelette almost in half; making a half moon shape. The center will still be slightly moist.
- Fold the omelette over onto your plate.
3 Cheese Manicotti
3 Cheese Manicotti
While it’s true origins are unknown, manicotti is considered Italian-American. Large tube shaped pasta shells are stuffed with a ricotta cheese filling, topped with marinara and more cheese, and baked in the oven; much in the same vain as lasagna and cannelloni. More traditional recipes use an Italian-style crepe instead of pasta called a crespelle. Either way you go, manicotti is the ultimate Italian comfort food.
Equipment
- piping bag
- 9×13 glass baking dish
Ingredients
- 1 package manicotti shells prepared according to instructions
- 2 cups ricotta cheese
- 3 cups shredded mozzarella divided
- 1/4 cup shredded parmesan cheese
- 1 large egg beaten
Marinara Sauce
- 2 tbsp olive oil
- 1 medium yellow onion finely chopped
- 6 garlic cloves minced
- 1/4 cup tomato paste
- 28 oz canned fire roasted tomatoes
- 1 cup red wine
- 1/4 cup basil chopped
- 2 tbsp dried oregano
- 2 tsp crushed red pepper
Instructions
- Bring a large pot of salted water to a boil. Add in the manicotti noodles and prepare according to package instructions. Drain, rinse, and set aside.
- Heat up olive oil in a pot over medium heat. Add in the onions and sauté for 6 minutes. Toss in the garlic and cook for 2 more minutes.
- Add in the tomato paste and cook for 2 minutes.
- Pour in the canned fire roasted tomatoes and red wine. Simmer for 10 minutes over low heat.
- Add in the basil, oregano, and crushed red pepper. Simmer for 5 more minutes. Turn off the heat.
- Mix together the ricotta, 1 cup of mozzarella, parmesan, and the beaten egg.
- Fill a piping bag with the cheese mixture.
- Fill each end of the manicotti shells with the cheese mixture.
- Ladle 1 scoop of the marinara sauce into a 9×13 baking dish. Arrange the filled manicotti on the sauce.
- Pour the rest of the marinara over the manicotti. Top with the rest of the mozzarella.
- Place in a preheated 400 degree oven for 30 minutes until the cheese is melted and bubbly.
