roasted lamb and vegetables dinner recipe

Rack of Lamb with Kale Sautéed in Bacon

TNP Originals

For Rack of Lamb:

– 1 Rack of Lamb, frenched

– 1/4 cup fresh mint

– 4 cloves garlic, peeled

– 1 slice Canyon Gluten-Free Bread

– 1 TBSP olive oil

– Salt

– Pepper

Preheat oven to 375 F.

In a food processor, pulse mint, garlic, olive oil and slice of bread until evenly combined.

Season lamb with salt and pepper. Coat lamb with mint, garlic, and breadcrumb mixture. Place on a pan fitted with a rack. Cover bones with aluminum foil to prevent burning. Roast in oven for about 45 minutes or until lamb has reached an internal temperature of 145 degrees.

For Kale:

– 1 package of pre-rinsed kale, or 2 bunches fresh kale, trimmed and torn into pieces

– 4 oz bacon, cut into pieces

Heat a sauté pan over medium heat. Add bacon and cook until browned. Remove bacon and place on paper towel to drain excess fat. Add kale to pan and sauté in rendered bacon fat until tender and slightly wilted. Season with salt and pepper. Return bacon for just a minute to re-heat. Remove from heat and serve. Serve on a platter underneath rack of lamb.

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