Rack Of Lamb - with olive oil, minced garlic, Rosemary, Mint and sweet Tarragon marinade.
Herbs, herbs, herbs! Herbs make everything better!
 Add: Fresh Rosemary...
 Fresh Tarragon....
 And fresh mint...
-Chop all the herbs, add olive oil, sea salt, cracked black pepper, and 2 cloves of garlic.
I melted two tablespoons of butter and mixed it with the olive oil, garlic, and herbs.  Drizzle it all over the lamb and then get ready to SEAR!!
Sear in cast iron on all sides.
 Finish cooking and bake in the oven at 350 degrees for 15 minutes.
 Your house will smell like a restaurant, heavenly!
 Brush a little left-over marinade over the top and you are ready to serve!
Serve with sweet tarragon smashed potatoes. 
Boil a bag of red potatoes - place potatoes in a large bowl, smash gently. Add a 1/2 stick of  melted butter, (eye ball it with the following) sour cream, cream cheese, garlic, tarragon, salt, and pepper.
Next up ~ roasted herb infused Brussel Sprouts!
Wash and 1/2 each brussel sprout. Mix olive oil, minced garlic, salt, pepper, and herbs de Provence. Toss brussel sprouts well and coat with the olive oil mixture. Place on a large cookie sheet and distribute brussel sprouts evenly onto the pan. Roast at 400 degrees for 35-45 minutes. OMG, can you say scrumptious?
 The end result is a crunchy outer skin and a soft and tender inner brussel sprout, DIVINE, I tell you!
Yum, yum, yum! Enjoy...;)


  1. Wow. this dinner looks pretty, Liz. I must admit that I am not a fan of brussel sprouts! I have tried them many different ways in hopes that I would love them.. or at least like them but I just can't!! ha ha I may have to try making those potatoes! ;) I like that you have a recipe link on your blog now. It's a nice feature.

  2. Wow! Great pictures I can almost smell it cooking Yum!


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