As the More is More Mom ®, I’m all about……..more Easter celebrations! What better way to welcome Peter Cottontail, hopping down the bunny trail, than with a delicious luncheon? One of my family’s favorite Easter traditions is enjoying a beautiful rack of lamb. Who knew that my people, who can be super picky and particular, would grow to appreciate such a fine culinary experience?
A fabulous meal deserves an over the top tablescape, and the centerpiece should absolutely set the tone. As a collector of all things interesting and beautiful, I decided that my bunny rabbit weathervane (vintage Target garden department) should take center stage. What I love about it is that it has height, character and dimension. To ground the weathervane, I found squares of artificial grass and I placed six of them together to create a bed. I have an affinity for rabbits, so to fill in some of the vertical space I dug out three moss covered bunnies from my collection of props. Because more of everything is always better, I scattered large colorful eggs amongst the bunnies and grass to create a beautiful and lively centerpiece.
Ingredients
4 racks This recipe is good for 4 of lamb, or 32 ribs. I think it’s safe to estimate per
For the lamb:
1/4 cup fresh mint chopped
1/4 cup fresh basil chopped
1/4 cup green onions chopped
2 tablespoons fresh oregano chopped
2 tablespoons balsamic vinegar
3 tablespoons olive oil
4 racks of lamb
I make the vinaigrette the night before, only I hold off on adding the tomatoes
1 cup olive oil
3/4 cup fresh chopped mint
3/4 cup fresh chopped basil
10 tablespoons red wine vinegar
2 tablespoons fresh chopped oregano
4 tablespoons Dijon mustard
2 teaspoons sugar
1 teaspoon salt
1 cup chopped tomatoes (I wrap in a paper-towel and store overnight in a small Zip-loc baggie)
Preparation
2. In a small bowl, combine;
9. Line a baking dish with aluminum foil
10. Generously rub mixture all over the lamb
11. Cover and chill overnight
12. Pre-heat oven to 375 °
13. In a large skillet, heat 2 Tbsp olive oil
14. In batches, sear lamb and place back in the baking dish
15. Cook for approximately 15-20 minutes, or until an instant read thermometer reaches 145 °
16. Remove from the oven and place on a cutting board
18. Slice and serve with vinaigrette
20. In a small bowl, combine all ingredients, cover and store in the refrigerator overnight.
21. Bring to room temperature before serving
