This week, I bought a frenched rack of lamb from Costco and also wanted to use up the summer squash* from my CSA box.
*Note: I find that the earlier I use it the better. When squash sits too long, the skin gets bitter. I'm pretty sure that's why I hated squash when I was a kid. It's taken years for me to really enjoy it...for fear of bitter squash skin. Blech.
In a couple of minutes of scanning links, I found a 5-star rated recipe for the lamb, and a blog's recipe for summer squash gratin.
|Tossed with lemon juice, olive oil, salt & pepper, add feta cheese, and a mixture of egg and milk, then sprinkle with herbes de provence or thyme.|
|Baked in the oven at 350 degrees until eggs are set and it's golden brown on top|
|The lamb with olive oil, salt & pepper - ready to sear in an oven-safe pan|
|Chop up some fresh rosemary leaves for the crust|
|The recipe called for garlic, rosemary, salt, and bread crumbs. I didn't have bread crumbs, so I used parmesan cheese!|
|After you sear the rack of lamb, brush it with dijon mustard|
|Put the rosemary mixture onto the lamb, and cover the bones with foil to prevent burning|
|Put the lamb in the oven for 12-14 minutes, until the temperature reaches 145 degrees for medium rare. Let it sit for 15 minutes and then slice the chops between each bone.|