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1
Preheat the oven to 400 degrees F.
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2
Rub the rack of lamb with mustard and coat with bread crumbs.
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3
In a medium saute pan, heat 1/2 cup of olive oil on medium high heat.
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4
Sear the lamb on both sides until golden brown.
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5
Place in the oven for about 8 to10 minutes.
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6
When the lamb is cooked to desired doneness, let rest for 10 minutes.
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7
Slice the lamb into 1-bone chops.
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8
Lay them against the potato salad with the bones up.
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9
Spoon the coulis around the plate and add the sliced scallions for garnish.
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10
1 cup quartered Yukon creamer potatoes
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11
1/4 cup olive oil
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12
1 teaspoon salt
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13
1 teaspoon pepper
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14
1 teaspoon fresh thyme leaves
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15
1/4 cup Artichoke Pesto (find at specialty shop)
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16
2 scallions, 1 chopped, 1 sliced thinly, for garnish
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17
Preheat oven to 400 degrees F.
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18
Toss the potatoes in the olive oil, season with the salt, freshly ground black pepper and the thyme.
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19
Place on a baking sheet and bake for 20 to 25 minutes.
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20
Pull the potatoes from the oven when they are golden brown, and let cool.
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21
In a small bowl, toss the potatoes with the pesto and chopped scallions.
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22
Season with salt and freshly ground black pepper to taste.
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23
Spoon onto a warm serving plate.
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24
1 red pepper
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25
1 tablespoon olive oil, plus 3 tablespoons
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26
1 tablespoon water
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27
Salt
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28
Pepper
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29
Preheat the oven to 400 degrees F.
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30
Rub the pepper with 1 tablespoon of the olive oil.
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31
Place on a baking sheet or in an ovenproof skillet and place in the oven.
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32
Roast until the skin is evenly charred, about 20 to 30 minutes, turning every 10 minutes.
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33
Remove from the oven and place in a bowl.
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34
Cover the bowl with plastic wrap and let the pepper sit until cool enough to handle, 15 minutes.
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35
When pepper is cooled, peel and remove the stem and seeds.
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36
Place the pepper flesh in a blender.
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37
Add the remaining olive oil and water and puree until smooth.
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38
Season, to taste, with salt and pepper.
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39
Add more water or olive oil if the coulis is not the right consistency.
