One of the most tender cuts of meat, rack of lamb makes an impressive entrée for Easter, and it’s perfect if you’re hosting a small gathering. (Two racks will provide ample chops for a group of four.) Drizzled with a fresh mint sauce, the lamb is exceptionally flavorful. Round out the meal with simple side dishes: slow-simmered white beans plus fresh young asparagus that’s roasted to preserve its delicate sweetness. Cream cheese pound cake enlivened with lime makes a festive finish.
Beet Salad with Chèvre and Walnuts
Chèvre, French for goat cheese, is available in most supermarkets in the United States today. Goat cheese comes in several different styles, from soft and creamy to dry and firm. For this recipe, use a semisoft goat cheese, which crumbles easily and has a mild, slightly tart flavor.
Ingredients:1 1/2 lb. golden or red beets or a combination (about 6 medium)
1 cup extra-virgin olive oil, plus more as needed
Salt and freshly ground pepper, to taste
1/4 cup red wine vinegar
1 baguette, cut into 1/4-inch-thick slices
12 oz. mixed baby greens
1 cup walnuts, lightly toasted
12 oz. goat cheese (chèvre)
Directions:Preheat an oven to 400°F. In a bowl, toss the beets with enough oil to coat evenly, and season with salt and pepper. Wrap the beets individually in aluminum foil and place on a baking sheet. Bake until the beets are tender when pierced with a knife, 1 1/2 to 2 hours. Remove from the oven. When the beets are cool enough to handle, peel and cut them crosswise into 1/4-inch slices. In a small bowl, whisk together the vinegar, salt and pepper until blended. Slowly whisk in the 1 cup olive oil. In a bowl, combine the beets with 1/4 cup of the vinaigrette, season with salt and pepper, and refrigerate until ready to use. Place the baguette slices in a single layer on 1 or 2 baking sheets. Brush the bread lightly with olive oil and season with salt and pepper. Bake until golden, 7 to 10 minutes. Transfer the baking sheets to a wire rack and let the crostini cool to room temperature. In a large bowl, toss the mixed baby greens with salt, pepper and enough of the vinaigrette to coat lightly. Divide the greens among 8 chilled salad plates. Sprinkle the walnuts and beets evenly over the salads, and drizzle with additional vinaigrette as desired. Crumble the goat cheese over the salads, divide the crostini among the plates and serve immediately. Serves 8.
Williams-Sonoma Kitchen.
Rack of Lamb with Mint Sauce
A tender herb, mint loses most of its vibrant flavor when dried; whenever possible, use it fresh. The herb labeled “mint” in the supermarket will be either peppermint or spearmint. Of the two, peppermint has the sharper flavor. To store fresh mint, trim off the bottoms of the stems and place the sprigs in a glass of water, just as you would fresh flowers. Cover the mint loosely with a plastic bag and store in the refrigerator for up to 1 week. (This storage method also works well for parsley and cilantro.)
Ingredients:For the spice rub:
2 Tbs. firmly packed dark brown sugar
1/2 tsp. freshly ground pepper
1 Tbs. ground cardamom
1/2 tsp. ground cinnamon
2 racks of lamb, each with 7 or 8 ribs, 1 1/2 to 1 3/4 lb. total
For the mint sauce:
1/2 cup packed fresh mint leaves
2 Tbs. confectioners’ sugar
1/3 cup cider vinegar or rice wine vinegar
Directions:To make the spice rub, in a small bowl, combine the brown sugar, pepper, cardamom and cinnamon and stir to blend.Rub the racks of lamb all over with the spice rub. Put the lamb on a plate, cover, and let stand at room temperature for at least 30 minutes or up to 2 hours. Preheat an oven to 475°F. Place the racks of lamb in an oiled roasting pan just large enough to hold them comfortably. Roast for 10 minutes. Reduce the oven temperature to 375°F and continue roasting the lamb until an instant-read thermometer inserted into the rack, away from the bone, registers 125°F for very rare to rare, 10 to 15 minutes. Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 5 minutes. Meanwhile, make the mint sauce: In a blender or mini food processor, combine the mint, confectioners’ sugar and vinegar and process until the mint is minced. Spoon into a small glass bowl. Set aside. Cut the lamb into individual rib chops and arrange on warmed plates. Serve hot, drizzled with the mint sauce. Serves 4.
Adapted from Williams-Sonoma Collection Series, Roasting, by Barbara Grunes (Simon & Schuster, 2002 ).
Jacques’s Ragout of White Beans
Ingredients:1 lb. Great Northern or other small white beans, sorted through and rinsed
1 1/2 tsp. salt, plus more, to taste
1 Tbs. olive oil
3 oz. lean pancetta, diced into 1/4-inch pieces
1 1/2 cups chopped onions
5 garlic cloves, peeled and thinly sliced
2 tsp. minced fresh thyme
1/4 tsp. freshly ground pepper, plus more, to taste
2 Tbs. chopped fresh flat-leaf parsley
Directions:In a large pot, combine the beans with 6 cups cold water and the 1 1/2 tsp. salt. Bring to a boil and simmer gently, partially covered. After 1 hour, taste several beans to check for doneness. They should be tender to the bite but not mushy. Simmer longer if necessary. While the beans are cooking, in a large fry pan over medium heat, warm the olive oil. Add the pancetta, toss to coat with the oil and cook for 2 minutes. Stir in the onions, garlic, thyme and the 1/4 tsp. pepper. Cook, stirring occasionally, until the onions and garlic are soft, about 10 minutes more. When the beans are nearly tender, stir in the pancetta-onion mixture and return to a simmer. Cook, partially covered, over low heat, stirring occasionally, until the beans are done, about 10 minutes more. Remove from the heat. Strain or ladle out any liquid covering the beans. For a thick, creamy texture, remove 1 cup of the beans and puree in a blender or food processor; stir the puree through the rest of the beans. Adjust the seasonings as needed with salt and pepper. Just before serving, sprinkle the chopped parsley over the beans. Serves 4 to 6.
Adapted from Julia and Jacques Cooking at Home, by Julia Child and Jacques Pépin (Knopf, 1999).
Roasted Asparagus with Lemon
A wonderful sign of spring, asparagus is at its best between March and May. Choose spears with bright green stalks and purple-tinted tips. If you do not plan to cook the asparagus immediately, stand the spears upright in a pan filled with 1 inch of water and refrigerate.
Ingredients:2 lb. asparagus
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
Zest of 1 lemon
Salt and freshly ground pepper, to taste
1 lemon, cut into 8 wedges
Directions:Position a rack in the upper third of an oven and preheat to 450°F. Snap off the tough stem ends from the asparagus spears and discard. Arrange the spears on a baking sheet. In a small bowl, whisk together the olive oil, garlic and lemon zest. Brush the asparagus evenly with the oil, turning the spears to coat well, and season generously with salt and pepper. Arrange the lemon wedges around the asparagus. Bake until the asparagus is tender and just turning golden, 6 to 8 minutes. Transfer the asparagus to a warmed serving platter and drizzle with the pan juices. Serves 8.
Williams-Sonoma Kitchen.
Cream Cheese Pound Cake with Lime Glaze
For best results, all the ingredients for this Bundt® cake should be at room temperature (about 70°F); none should feel cool to the touch. This can take about 2 hours for refrigerated ingredients. To hasten the process, soften the butter and cream cheese separately in the microwave at 10-second intervals, and place the eggs in a bowl of warm water.
Ingredients:For the cake:3 1/4 cups cake flour
1/4 tsp. baking soda
1/4 tsp. salt
18 Tbs. (2 1/4 sticks) unsalted butter
8 oz. cream cheese
3 cups granulated sugar
6 eggs
1 tsp. vanilla extract
3 Tbs. fresh lime juice
2 tsp. finely grated lime zest
For the glaze:1/4 cup fresh lime juice
3/4 cup granulated sugar
Confectioners' sugar for dusting
Directions:
Have all the ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 325°F. Grease and flour a rose cake pan or a 10-cup Bundt® pan; tap out excess flour. To make the cake, over a sheet of waxed paper, sift together the flour, baking soda and salt; set aside. In the bowl of an electric mixer fitted with the flat beater, beat the butter and cream cheese on medium speed until creamy and smooth, about 30 seconds. Gradually add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Increase the speed to medium-high and add the eggs one at a time, beating well after each addition, then beat in the vanilla and lime juice. Reduce the speed to low and add the flour mixture in three additions. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, fold in the lime zest. Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center. Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 1 1/2 hours. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes. Meanwhile, make the glaze: In a small bowl, whisk together the lime juice and granulated sugar until blended.Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Using a pastry brush, brush the warm cake with the glaze. Let the cake cool completely before serving. Dust with confectioners' sugar just before serving. Serves 16.
Flo Braker, Author, Sweet Miniatures (Chronicle Books, 2000).
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