What's Cooking With Janine is delivered by Standard TV & Appliance, where I shop for and have purchased all of my KitchenAid appliances. They have a huge selection, great customer service, and knowledgeable sales staffs, providing a superior and more personal shopping experience than big box stores at all of their locations in Portland, Beaverton & Bend. Best Service. Best Selection. Best People. Serving Oregon over 73 years.
Every couple of weeks I'll share one of my favorite recipes here on my blog and you'll have the chance to enter to win an amazing appliance from Standard TV & Appliance.
Scroll down for the latest video and recipe, and make sure you register to win the fabulous new KitchenAid Stainless Steel Dishwasher from Standard TV & Appliance!
Click HERE for more about Standard TV & Appliance
Rack of Lamb with Wine Glaze
1 or more “Frenched” (cut so the lamb ribs are exposed) Rack of Lamb (7 to 8 ribs each), 1 ¼ to 2 pounds for each rack
For each rib rack:
Freshly ground black pepper
2 teaspoons chopped fresh rosemary (I use kitchen scissors to cut it in small pieces)
2 cloves pressed garlic
2 tablespoons extra virgin olive oil
Marinate the lamb:
-Rub rib rack(s) all over with mixture of olive oil, rosemary, and garlic. Sprinkle with freshly ground black pepper. Place rack(s) in a thick plastic sealed bag
-Place on a plate in case the bag leaks and marinate in the refrigerator overnight
-Bring lamb to room temp before by removing from refrigerator 1 ½ to 2 hours before cooking (if meat is not at room temperature it won’t cook evenly & may still be raw inside while the outside is cooked)
-Arrange the oven rack so that the lamb will be in the middle of the oven
-Preheat the oven to 450°
-Score the fat, sprinkle with salt and pepper (score the fat, by making sharp shallow cuts through the fat, spaced about an inch apart)
- Place the lamb rack bone side down (fat side up)
-Roast for 25 to 30 minutes until a meat thermometer inserted into the thickest part of the meat 125°F on a for rare or 135°F for medium rare (if using Wine Glaze, baste the fat side of the ribs with the glaze half-way through roasting time)
-Remove from oven, cover with foil, and let rest for 15 minutes
-Cut lamb chops away from the rack by slicing between the bones. Serve 2-3 chops per person.
Wine Glaze (optional)
2 tablespoons packed brown sugar
2 teaspoons cornstarch
½ teaspoon dried basil leave
¼ cup soy sauce
¼ cup dry white wine
Mix brown sugar, cornstarch, basil leaves in saucepan
Stir in soy sauce & white wine
Cook on medium heat, stirring constantly until mixture thicken and boils for 1 minute
Enter to win this beautiful KitchenAid Stainless Steel Dishwasher, model KDTM704KPS valued at $1,499 from Standard TV & Appliance.
-44dBA Dishwasher with FreeFlex Third Rack and LED Interior lighting.
-Largest third rack available with deep angled design that fits 6" glasses, mugs and bowls. Features rotating wash jets to clean items in the rack, a drying bar with tabs that help wick moisture off glasses and a removable utensil tray for cooking tools.
-Advanced Clean Water Wash System uses microfiltration to continuously remove food particles during the wash and rinse cycles so clean water recirculates to the dishes.
-LED interior lighting illuminates inside the dishwasher when the door is open, allowing clearer visibility for easy loading and unloading.
Click HERE to enter to win