Roast lamb and green beans…you may as well start playing the wedding bells now. The main and its side go together like peanut butter and jelly; if they were celebrities they’d be coined something like “labeans” a la Brangelina or Bennifer. It’s Sunday, so we wanted to give you the perfect dinner go to, stay tuned for another perfect pair next week who met by swiping right on Hinge…
Rosemary and Parmesan Crusted Rack of Lamb
1 Rack of Lamb, frenched, about 1 1/2 pounds
Salt, to taste
Pepper, to taste
2 tablespoons Olive Oil
1/4 cup Dijon Mustard
1 tablespoon Rosemary, minced
1/3 cup Parmesan, finely grated
1/3 cup Italian-style bread crumbs
Preheat oven to 400 degrees Fahrenheit.
Season the lamb with salt and pepper according to preference. Heat the olive oil in a cast iron skillet over medium-high heat. Sear the lamb on all sides for 2-3 minutes per side in order to brown the meat. Let cool.
In a shallow dish, stir together the rosemary, parmesan, and bread crumbs. When the rack of lamb has cooled, coat the meat with the Dijon mustard and then dredge in the parmesan mixture. Press the mixture into the lamb to ensure there is a generous coating of breadcrumbs, rosemary, and parmesan.
Roast in the oven for 15-20 minutes or until the a meat thermometer registers 120-125 degrees Fahrenheit. Remove from the oven and cover loosely with foil. Let rest for 10 minutes before serving.
Blistered Garlic Green Beans
1 pound Green Beans, washed and trimmed
1 tablespoon Olive Oil
4 cloves Garlic, minced
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/3 cup Slivered Almonds, toasted
Bring a pot of salted water to a boil. Add green beans and cook for 2 minutes once the boiling resumes. The green beans should be bright green but still have a crunch when bitten. Drain and place the green beans in an ice bath to stop the cooking.
Heat the olive oil in a cast iron skillet over medium-high heat. When oil is shimmering, add the garlic and cook for 30 seconds. Add the green beans to the hot pan, season with salt and pepper. Sauté the beans with the garlic for 4-5 minutes. Stir occasionally to evenly cook the beans. Transfer to a serving dish and toss with the toasted almonds.
Photographed by Alli Shepherd.