Rack of Lamb and Pumpkin salad

Today I was at the market buying all the necessary ingredients that I needed for dinner tonight, and I bumped into a friend of mine who told me she is following my blog. Had not seen her in forever so I had no idea that she would be reading my blog. I would actually like to dedicate my blog to her, Joanne  Tak! I told you I’d be blogging tonight so hopefully she actually reads this 🙂

For starters the pumpkin salad! When reading the ingredients I figured that the pumpkin would somehow be cooked, but as I continued actually making the recipe I realised its raw pumpkin. It was actually surprisingly good and I cant wait to share the recipe:

Ingredients:
– 1 small squash
– scallions
– 2 tablespoons pumpkin seeds
– 1 tablespoon flaxseeds (lijnzaad)
– 1 tablespoon pinenuts
– 1 tablespoon olive oil
– 1 tablespoon maw-seeds (maanzaad)

For the dressing:
– 3 tablespoons olive oil
– 3 tablespoons pumpkinseed oil
– 2 tablespoons balsamic vinegar
– Juice of half an orange
– salt and pepper to taste

Method:
1. Peel the pumpkin, throw away the seeds and cut the pumpkin into very thin slices. (As thin as you can)
2. Wash the scallions and cut them up into big pieces
3. Roast the pumpkin seeds, flax seeds and the pine nuts with some olive oil in a pan.
4. Mix the dressing by combining the different olives, vinegar orange juice salt and pepper.
5. Mix the pumpkin slices with the different seeds, the maw-seeds and the scallions.
6. Drizzle the dressing o top of the salad.
7. Enjoy!!!

Now for the lamb!!!

Ingredients:
– 1 1/2 cups lightly packed fresh mint leaves
– 3/4 cup lightly packed fresh basil leaves
– 1/2 cup walnuts, toasted
– 2 tablespoons freshly grates Parmesan
– 2 tablespoons fresh lemon juice
– 2 garlic cloves
– 3/4 teaspoon salt, plus more for seasoning
– 1/2 teaspoon freshly ground black pepper
– 1/3 cup plus 2 tablespoons extra-virgin olive oil
– 3 racks of lamb, trimmed

Directions:
Blend the mint, basil, nuts, cheese, lemon juice, garlic, 3/4 teaspoon of salt and 1/2 teaspoon of pepper in a food processor until the herbs are finely chopped. With the machine running, gradually blend in 1/3 cup of oil until the mixture is smooth and creamy.

Preheat the oven to 200 degrees C.

Sprinkle the lamb racks with salt and pepper. Heat the 2 tablespoons oil in a grill pan of heavy skillet over high heat. Place 1 lamb rack in the skillet and cook just until brown, about 3 minutes per side. Transfer the lamb rack meat side up on a heavy large baking sheet. Repeat with the remaining 2 lamb racks.

Roast the lamb in the oven until cooked to desired doneness, about 20 minutes for medium-rare. Transfer the lamb racks to a work surface. Set aside for 10 minutes. Cut the lamb between bones into single chops. Spread the pest over 1 cut side of each chop. Arrange the chops, pesto side up, on plates or a platter and serve.

Hope you guys enjoy this as much as I did. I had this with some rosemary roasted potatoes! Super delicious.

I hope you all enjoy the dish! I’d love to hear what you all think of it!!!
This with some nice Merlot from Argentina ❤

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