roasted rack of lamb

 what we made for Easter dinner this year. 

roasted rack of lamb
makes 4 servings

1/2 cup panko or bread crumbs
2 tbsp minced garlic
2 tbsp chopped fresh rosemary
1 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
1 (7 bone) rack of lamb, trimmed and frenched
1 tsp salt
1 tsp black pepper
2 tbsp olive oil
1 tbsp dijon mustard

Preheat oven to 450 degrees. Move oven rack to the center position. 

In a large bowl, combine bread crumbs, garlic, rosemary, 1 tsp salt and 1/4 tsp pepper. Toss in 2 tbsp olive oil to moisten mixture. Set aside. 

Season the rack all over with salt and pepper. Heat 2 tbsp olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1-2 mins on all sides. Set aside for a few mins. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring (I skipped this step). 

Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 20-40 mins, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat and remove the meat when cooked through to your taste. (130 degrees for medium). Let it rest for 5-7 mins, before carving the ribs. 

Braised Oxtails

Braised Oxtails

Ingredients

3 lbs meaty oxtails
1 tbsp oil
2 half-inch thick slices of fresh ginger
6 cloves garlic
3-4 pieces star anise
3 bay leaves
1/2 cup Shaoxing wine
2 tbsp dark soy sauce
3 tbsp regular soy sauce
1 tbsp sugar
1 1/2 cup water
Salt (to taste)
scallions, sliced

Instructions: 

Clean the oxtails and pat them dry. Heat oil in a large skillet over medium high heat and brown them on all sides.

Remove the oxtails and set aside on a plate. To the pot, add the ginger, garlic, star anise, cloves, and bay leaves. Cook for about 2 minutes.

Now it’s time to add cooking wine, dark soy sauce, light soy sauce, rock sugar, water, and salt (careful with the salt, as the soy sauce is already quite salty).

Add the oxtails back to the pot, and bring to a boil. Once boiling, cover and reduce the heat to low. Simmer for 2 to 3 hours, depending on how tender you like your oxtails. Check halfway through and add more water if needed. (I used our slow cooker and set it to high to get it to a nice boil, then reduced the setting to low for another 3.5-4 hours). 

Uncover, and continue simmering for another 30 minutes until the meat is tender and most of the liquid has evaporated. Stir occasionally, and add additional water if necessary to avoid sticking. 

Serve over some short grain rice, sprinkled with scallions. Enjoy!