By Amy Deline, The Gourmand Mom
White Bean and Kalamata Olive Purée
1 can cannellini beans, drained
1/2 cup kalamata olives, pitted
4-5 cloves roasted garlic*
Salt and pepper
2 slices sourdough bread, brushed with olive oil and toasted in the oven
2 tablespoons sun-dried tomatoes, chopped
Fresh parsley, chopped
Purée the beans, olives, and garlic using a blender, food processor, or immersion blender until smooth. Season with salt and pepper, as desired. Refrigerate until ready to use. To serve, spread each slice of sourdough with a generous amount of the bean purée and top with a few pieces of sun-dried tomatoes and a touch of fresh parsley.
Leftover purée makes a delicious dip or spread on veggies or bread!
Roasted Rack of Lamb with a Roasted Garlic, Sun-Dried Tomato and Parmesan Crust
Serves 2
1/4 cup seasoned bread crumbs
1/8 cup Parmesan cheese
4-5 cloves roasted garlic*
1/8 cup sun-dried tomatoes, finely diced
1 teaspoon rosemary
2 tablespoons olive oil
Salt and pepper
1 pound rack of lamb, trimmed and frenched
Olive Oil, for browning lamb
1-2 tablespoons Dijon mustard
Preheat oven to 450 degrees F.
Combine the bread crumbs, Parmesan cheese, sun-dried tomatoes, roasted garlic, and rosemary. Drizzle with olive oil and stir until moist. The mixture will still be slightly crumbly. Season with salt and pepper, as desired. Set aside.
Trim the lamb of any excess exterior fat or silver skin. Season with salt and pepper. Heat olive oil over medium heat in an oven safe pan. Place the lamb in the pan. Cook the lamb for a minute or two on each side, until lightly browned. Rub the top side with the Dijon mustard, then press the bread crumb mixture into the mustard. Place the pan in the oven. Cook for about 10 minutes. Reduce the heat to 375 degrees F. and cook for another 8-10 minutes for medium-rare/medium doneness. Rest for 10 minutes before slicing into chops.
Roasted Asparagus
1 large bunch of asparagus
Olive Oil
Salt and pepper
Preheat oven to 375 degrees F.
Rinse the asparagus and trim off the tough end. (A little trick for determining how much to cut is to hold one asparagus spear by the ends and bend. The point where the asparagus snaps is generally a good place to trim off.) Toss the asparagus in a bit of olive oil and season with salt and pepper. Arrange the spears in a single layer on a baking sheet. Bake for 10-12 minutes.
Meal Timing Tips:
Prepare the white bean purée and crust mixture for the lamb ahead of time. Refrigerate until ready to use.
Brush the sourdough slices with a bit of olive oil and place directly on an oven rack while the lamb is cooking. Once they’re toasted, you can prepare the bread with the white bean puree and sun-dried tomatoes while the lamb finishes.
Place the asparagus into the oven during the last 5 minutes of the lamb’s cooking time. They will finish cooking as the lamb rests.
