“If life gives you melons, you might be dyslexic”.
Yep, I just started this off with a bad Dad joke and I see a melon theme….
Father’s day is just a few days away, and if you are like me, you may be scratching your head as to what to get the father of your children or even your own Dad. Gone are the days in our house where the kids wake up in the morning, excited to give Dad breakfast in bed and the tie card they made at school. Breakfast in bed for Dad usually meant breakfast in bed for Dad and the kids and Mom (me) made and served breakfast…
Now the kids are sleeping until noon and sign the Father’s Day card that I buy for them. 😉 All kidding aside, I know the kids love their dad and appreciate all that he does for them. Although Father’s Day comes once a year, we celebrate him every day…
Not sure why but we always seem to associate Father’s Day with a BBQ. I guess when we think of dads, we think of grilling meats..Steak and potatoes..Where’s the Beef??!! Who knows. But this year I am going to switch it up a bit with a non BBQ meal. One of the things we like on special occasions is lamb.
Now lamb may not be for everyone, but if you do like it, this recipe is non fail.
Add a salad, roasted potatoes or some roasted vegetables mixed with goat cheese and some bread and now you have a meal.
Don’t forget the mint sauce. This just brings an extra layer of flavour to the lamb.
Why mint with lamb – In old England mutton was served as opposed to the lamb we are now served today and the mint was served along side of it to hide the strong taste of the mutton.
Oh and don’t forget the beer!!!
Happy Father’s Day to all the Amazing Dads out there. Your children are so lucky to have you in their lives..
1 (7 bone) rack of lamb, trimmed and frenched
1/2 cup bread crumbs
2 TBSP minced garlic
2 TBSP chopped fresh rosemary
1 tsp sea salt
1/4 tsp black pepper
2 TBSP olive oil
1 tsp black pepper
2 TBSP olive oil
1 TBSP dijon mustard
Preheat oven to 450 degrees F. Oven rack should be in the center position.
In a large bowl combine the bread crumbs, garlic, rosemary, 1 tsp salt, 1/4 tsp pepper. Add 2 TBSP of olive oil to moisten and set aside.
Season the rack of lamb with salt and pepper. Heat 2 TBSP olive oil in a oven proof (cast iron) skillet over high heat. Sear the lamb for 1-2 minutes on all sides. Set aside for a few minutes. Brush the lamb with the dijon mustard and then roll on the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent burning.
Arrange the rack bone side down in the skillet and roast the lamb in the oven for 12-18 minutes depending on the degree of doneness you like. Once the meat has reached the desired doneness ( check with a meat thermometer), remove from the oven and let rest for 5-7 minutes before you carve.
Bunch of Mint
4 TBSP boiling water
4 TBSP white wine vinegar
1 TBSP white sugar
Strip off the mint leaves and finely chop. Place the mint into a bowl, add the sugar and then add the boiling water. Stir and cool. Stir in the vinegar and taste. you may need to add more water or vinegar to suit your taste.