The last Sunday Supper of 2013
by Bill Grant
January 01, 2014 08:44 PM | 838 views | 0 0 comments | 24 24 recommendations | email to a friend | print
Roasted Georgia Rack of Lamb Persillade. <br> Special to the Tribune
Roasted Georgia Rack of Lamb Persillade.
Special to the Tribune
slideshow
Brussel Sprouts with Local Smoke Bacon
Brussel Sprouts with Local Smoke Bacon
slideshow
This week’s Sunday Supper was the last of 2013 and included some special people as well.

After a year of discussion, we finally had our friends Mark and Peggy Moore over for dinner. We were also honored to have their out-of-town visitors join us from San Antonio, Texas: Allen Fuller, Gary Robison and Sissie and Mickey Hengos.

The company was divine, and the supper delivered as well. I decided to cook a rack of lamb, duchess potatoes and Peggy’s favorite, brussel sprouts. I also made some garlic and rosemary cream biscuits on the side.

For dessert, I baked individual orange and olive oil cakes with orange-scented whipped cream. Mark supplied some delicious local wine from Frogtown Cellars, and a good time was had by all.

In addition to New Year’s day, this week holds a lot of adventure as well. Today, I will be sworn in as the newest Canton City Councilman for Ward 2.

While 2013 was filled with many surprises, I have no doubt 2014 will be a banner year. I look forward to every experience, and I feel truly blessed by the special moments and memorable meals over the past year.

Wishing you all a recipe for success in the new year.

Cheers!



The Menu:

Roasted Georgia Rack of Lamb Persillade

Duchess Potatoes

Brussel Sprouts with Local Smoke Bacon

Rosemary and Garlic Cream Biscuits

Orange and Olive Oil Cake with Orange Scented Whipped Cream

Rack of Lamb Persillade:

3 small racks of lamb, french style

Good olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 cups loosely packed fresh parsley leaves

1 tablespoon chopped garlic cloves (3 cloves)

1 cup fresh white bread crumbs

2 teaspoons grated lemon zest (2 lemons)

4 tablespoons (1/2 stick) unsalted butter, melted



DIRECTIONS:

Preheat the oven to 450 degrees F.

Place the racks in a roasting pan, fat side up. Rub the tops with olive oil and sprinkle with the salt and pepper. Roast the lamb for 10 minutes.

Meanwhile, place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they’re both finely minced. Add the bread crumbs and lemon zest and process for a second until combined.

Take the lamb out of the oven and quickly press the parsley mixture on top of the meat. Drizzle with the melted butter and return immediately to the oven and roast for another 15 minutes.

Take the lamb out of the oven and cover with aluminum foil. Allow it to rest for 15 minutes, cut in double chops, and serve.



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