Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Rack Of Lamb With Carrot-Saffron Coulis
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- #57202
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 racks of lamb
salt and pepper
olive oil
1 pound carrots
water
1 tablespoon honey
2 pinches saffron
salt and pepper
1 tablespoon butter
directions
Preheat oven to 450 degrees F.
Season lamb on all sides. In a large saute pan, preheat 4 Tbs. oil over medium high heat. Brown meat on all sides. Transfer meat in pan to oven, flesh side down.
Meanwhile, peel carrots and cut into one inch pieces. Add in single layer to saucepan. Cover with water just to top of carrots. Add salt, pepper, saffron, and butter.
Cover with lid and bring to a boil. Reduce to a simmer and cook until carrots are completely tender.
Add to blender. Puree until smooth, adjust seasoning if necessary and return to heat to reduce down to desired thickness.
Cook meat for 10-15 minutes until thermometer measures 135 degrees F. Remove from oven and cover with foil tent and let sit for 10 minutes.
Carve meat and serve with saffron carrot sauce.
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nutrition data
Nutritional data has not been calculated yet.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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