Print Rosemary Dijon Rack of Lamb This simple oven roasted rosemary rack of lamb recipe is flavorful, delicious, and easy to cook. Use extra sharp / strong German mustard if you like a marinade spicier or with more tang. “Frenching” means to cut the meat away from the rib or chop and expose the bone. Buy the lamb rack already frenched from the grocery store and take that work out of the equation. You don’t need to sear the lamb before. It will be too wet with the marinade. The broiler will make for a crispy top crust. Serve with: Roasted Asparagus w/ Feta and Fresh Quinoa Tabbouleh. Author: beckie Prep Time: 10 Minutes Cook Time: 25 Minutes Total Time:...
After developing my Easy Teriyaki Salmon recipe using my favorite flavor booster, All-Purpose-Stir-Fry Sauce, I started brainstorming different ways to turn it into a complete sheet pan dinner. I love the idea of sheet pan suppers, but it’s not always easy to pair a protein with vegetables that’ll cook at the same time AND taste good together. Luckily, this combo hits the mark! Key cooking tips Make sure you use thin French green beans (a.k.a. haricots verts) as opposed to regular old fat green beans. The skinnier green beans will be cooked through with a little crunch when the salmon is ready. If you can find only regular green beans, blanch them in boiling salted water first to par-cook them....
