This Labor Day weekend we decided to get a rack of lamb for a special dinner. We were planning on salmon, but when we went shopping it all was farm-raised and looked a little ragged. I couldn’t remember the last time we did a rack of lamb (have we ever?!), but decided I was up for the challenge. This recipe was so fantastically simple, I hope you all give it a shot sometime soon. Tender, juicy, and flavorful––I will put this back on the menu sooner than later.
Dill Oregano Dry-Rubbed Rack of Lamb
- 1/8 tsp lemon zest
- 1/8 tsp sea salt
- 1/8 tsp black pepper
- 1/4 tsp garlic powder
- 1/2 tsp dill
- 1/2 tsp oregano
Let rack of lamb rest on counter to come to room temperature.
Combine all ingredients into your mortar and pestle and grind to a medium-fine consistency.
Rub this herb mix onto the entirety of the rack of lamb. Preheat oven to 450ºF while the rub rests on the lamb.
Once the oven is preheated, place lamb in the oven (fat side up) for 8 minutes. The top should be slightly browned at this point. Then, lower the oven temperature to 350ºF and cook for approximately 20 minutes. Keep an eye on the lamb’s internal temperature using a meat thermometer, and adjust the time to suit your preferences: an internal temperature of 120ºF will result in a rare cooking and 140ºF medium. We took the lamb out after 21 minutes with an internal temperature of 130ºF, which was medium rare.
After removing the lamb from the oven, allow the meat to rest on a plate or serving platter for approximately 5 minutes tented with tin foil. Serve with a side or two of veggies. We enjoyed steamed broccoli and cauliflower with it.
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This is inspired by a cucumber salad my mom makes, and I have to give kudos to her for inspiring me to always take her ideas and try to make my own, or more recently spin it to remove the SAD ingredients while still having a delicious dish.
Yesterday we hosted our first BBQ since moving into our new home. We love entertaining and it’s so great to have a huge backyard and a full-sized grill. Plus, our new house is plenty big and not all of our “living space” furniture is crammed into one room anymore! I think last night’s BBQ was a great success–everyone seemed to really enjoy the food, beverages and conversation. YAY!
We had burgers, brats, a veggie platter, a fruit platter, and our friends each brought a little something to share. There were crackers and olives stuffed with anchovies and wine and these OMG-to-die-for-sweet potato fries baked with pumpkin pie spices (Thanks, Nicole and Brian–you two are brilliant!). Are you drooling yet? Well, if not, I think you will be soon because I’m finally going to get the point of this post…
Coconut-Dill Veggie Dip
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon yellow mustard seed, ground
- 1/4 teaspoon dill (fresh is best, but dried dill weed will work just fine)
- top half of a 15 ounce can of coconut cream (make sure you don’t shake it up before opening; you want to use the top half of the can b/c that’s where the most fat/cream/pulp has settled–if you use too much of the liquid below it, the dip will be too runny to dip veggies into)
- Combine spices in a mini bowl.
- Scoop out of the can into a small bowl the top half of the coconut cream.
- Blend the spices into the coconut cream.
- Chill for about 5 minutes in the refrigerator.
- Serve and enjoy!
As you can see from the picture, I served my dip with baby carrots, broccoli, celery sticks and radishes. The dip was sweet and creamy up front, savory in the middle, and finished with a tiny bite in the back. It went well with all of the veggies!
Honestly, this was completely a last-minute experiment. (By last-minute, I mean it–I started putting this together at 4 p.m., exactly when the party was supposed to start, haha. Lucky for me, the first fashionably-late friend didn’t arrive until 4:45 p.m.) My goal was to make a Paleo-friendly ranch dip for our veggies; I had even purchased a ranch flavor packet earlier that day just in case my efforts failed. But I really didn’t want to use that packet because it was littered with preservatives and such.
I was nervous. I tried to look up recipes for making ranch dip from scratch. All of them were different and called for things like mayo and sour cream. But I got a vague idea of what spices to use. I threw caution to the wind and mixed a few spices together. That’s when I started to get excited. After I tasted the final product, I was thrilled!
I think if I had had the time to add some paleo-mayo (freshly made with egg, lemon juice, mustard seed and coconut oil), it might have had that tangy, ranch taste. However, I love this recipe just as it is. I love the sweet coconut, the savory dill with onion and garlic, and the little kick at the end from the yellow mustard seed and black pepper.
And the best part: Everyone loved it.
I hope you will, too. 🙂