Savory Rack of Lamb with Dijon Crust & Cherry Relish (GF/DF)

When it comes to hosting a memorable meal, whether it’s a special occasion or just a cozy evening in, having a go-to recipe that effortlessly blends elegance and comfort is a true blessing. Today, I’m excited to share with you one of my absolute favorites in that category – the exquisite Rack of Lamb with Dijon Crust & Cherry Relish. This dish not only delights the palate but also creates a feast for the eyes with its stunning presentation. It’s a culinary masterpiece that’s sure to leave a lasting impression on your guests, or simply satisfy your cravings on a casual night at home.

One of the things that I absolutely love about this dish is how beautifully the flavors come together. With every bite, you’re treated to a harmonious dance of sweet and savory notes. The key players here are the cherries and the dijon crust. The sweetness of the cherries introduces a delightful contrast to the rich and savory nature of the lamb and the dijon crust. The natural sugars in the cherries bring a touch of brightness that perfectly balances the earthy tones of the meat and the tangy kick of the dijon mustard.

Whenever my mom comes to visit, I know exactly what’s on the menu – this Rack of Lamb with Dijon Crust and Cherry Relish. It’s become a tradition in our household, a dish that not only satisfies our appetites but also warms our hearts. There’s something about the combination of flavors and the effort put into crafting such a masterpiece that makes every bite feel like a memory in the making.

One of the secrets behind the success of this dish lies in the cooking technique. Cooking lamb can be intimidating, but fear not – I’ve found a foolproof way to ensure your rack of lamb turns out tender, juicy, and cooked to perfection every single time. The key is in meticulous timing and attention to detail. I recommend using a kitchen timer to keep track of the cooking process. This way, you’ll be able to achieve that ideal balance between a perfectly cooked interior and a beautifully caramelized crust.

While the star of the show is undoubtedly the Rack of Lamb with Dijon Crust & Cherry Relish, the cherry relish itself is a versatile condiment that can elevate a variety of dishes. Its sweet and tangy profile makes it an excellent pairing not only for lamb but also for other meats. Whether you’re grilling chicken, searing steak, or even experimenting with pork, this relish is a delightful companion that adds a burst of flavor and a touch of sophistication to your plate.

This Rack of Lamb with Dijon Crust & Cherry Relish is a culinary masterpiece that’s perfect for both special occasions and quiet evenings spent indulging in the pleasures of fine dining at home. The interplay of sweet and savory flavors, the tenderness of the lamb, and the visual appeal of the dish all contribute to a dining experience that’s truly exceptional. So, whether you’re aiming to impress your guests or simply treating yourself to a gourmet delight, give this recipe a try and let your taste buds embark on a journey they won’t soon forget.

Enjoy!

Rack of Lamb with Dijon Crust & Cherry Relish

Course: Main Course
Cuisine: American
Keyword: cherry, date night, dinner, elegant, entertaining, lamb, relish, romantic
Servings: 4
Calories: 932kcal
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Equipment

Ingredients

  • ¼ pound cherries, pitted
  • ½ red pepper
  • ¼ shallot
  • tablespoons olive oil, divided
  • ½ tablespoon lime juice
  • 2 tablespoons fresh parsley
  • 1 rack of lamb (8 ribs)
  • salt and pepper
  • 2 tablespoons whole-grain dijon mustard
  • 1 teaspoon dried thyme leaves
  • 1 tablespoon gluten-free breadcrumbs

Instructions

  • Heat the oven to 400˚F.
  • To make the relish, combine the cherries, red pepper, shallot, 1/2 tablespoon olive oil, lime juice and parsley in a food processor bowl fitted with the multi-use blade. Process to desire consistency. Remove the relish from the processor to a bowl and set aside.
  • Pat the lamb dry with paper towels and season with salt and pepper. Place a large grill pan or cast iron skillet over medium heat and add 1 tablespoon olive oil. When the oil shimmers, add the lamb, fat-side down and sear for 1-2 minutes. Flip and cook 1 minute longer to lightly sear the other side. Meanwhile, mix the mustard and thyme in a small bowl.
  • Remove from the heat and spread the mustard mixture over the fat-side of the rack. Sprinkle with the breadcrumbs and press lightly to adhere.
  • Place the pan in the oven and roast 20-25 minutes or until cooked to your preference.
  • Remove the lamb from the oven and allow to rest on a cutting board for 5 minutes. Carve the lamb into eight individual ribs and place 2 ribs on each plate. Garnish with the cherry relish and serve.

Notes

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If you make this recipe, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made absolutely makes my day!
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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!
Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Nutrition

Serving: 2 ribs | Calories: 932kcal | Carbohydrates: 10.7g | Protein: 104.3g | Fat: 48.9g | Saturated Fat: 16.3g | Cholesterol: 338mg | Sodium: 456mg | Potassium: 96mg | Fiber: 0.8g | Sugar: 0.9g | Calcium: 108mg | Iron: 9mg

Spicy White Bean & Wilted Greens Soup (GF/DF)

It was pretty chilly here last night and when I get cold and can’t shake it, I sometimes think I might be coming down with something. (Usually that’s not the case TBH). In deciding what to make, I knew this one would be perfect!

This spicy soup lets the white beans create its creaminess vs dairy! You can amp up or tone down the heat if you want using more or less red pepper flakes.

This soup is also packed with good nutrition… white beans are a good source of calcium, iron, and fiber. The mixed greens contain Vitamin A, Vitamin C, beta-carotene, calcium, folate, fiber, and phytonutrients. They are a good choice for a healthful diet because they do not contain cholesterol and are naturally low in calories and sodium. Garam masala is rich in anti inflammatory and anti-oxidative properties. This helps in restoring the health of the heart and reduces cholesterol. Turmeric gradually increases antioxidants in your body plus it’s an anti-inflammatory.

So in addition to be extremely flavorful and aromatic, you can feel good about eating this one! Get ready because your kitchen is about to smell amazing!

Spicy White Bean & Wilted Greens Soup (GF/DF)

Course: Main Course, Soup
Cuisine: American, Indian
Keyword: Dairy Free, Gluten Free, Soup
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4
Calories: 259kcal
This spicy aromatic soup will warm you up on the inside!
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Ingredients

  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, pressed
  • ½ tsp red pepper flakes
  • 1 tsp fresh ginger, grated
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 tbsp Garam Masala
  • 2 tsp ground turmeric
  • 2 15oz cans white beans, drained and rinsed
  • 4 cups vegetable stock
  • 1 lime, juiced
  • 4 cup mixed greens, coarsely chopped

Instructions

  • Heat the oil in a Dutch Oven set over medium-high heat.
  • Add the onion, garlic pressed with a garlic press, red pepper flakes, ginger, salt and pepper and cook, stirring occasionally, until the vegetables are soft and the onions start the brown, about 8-10 minutes.
  • Sprinkle in the garam masala and turmeric and continue to cook, stirring occasionally, until the mixture is coated and the spices start to darken in color, 1-2 minutes.
  • Add the beans and stock and stir, scraping up any browned bits. Bring to a simmer and cook 15-20 minutes.
  • Remove 1 cup of the beans and transfer to a bowl. Using an immersion blender, blend the beans until smooth, then return to the pot and stir.
  • Meanwhile, coarsely chop the greens.
  • Add the greens and lime juice to the soup and stir to wilt the greens. Taste and season with salt and pepper.
  • Divide the soup among bowls and serve.

Notes

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If you make this recipe, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made absolutely makes my day!
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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!
Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Nutrition

Serving: 4g | Calories: 259kcal | Carbohydrates: 42.2g | Protein: 9.1g | Fat: 7.5g | Saturated Fat: 1.1g | Sodium: 1035mg | Potassium: 424mg | Fiber: 13.2g | Sugar: 7.6g | Calcium: 108mg | Iron: 3mg

Citrus-Rosemary Roasted Chicken (GF/DF/NF/W30)

Before Thanksgiving last year I was reading tips on how to make the perfect turkey. I came across three tips that I tried that resulted in THE BEST Thanksgiving turkey we’ve ever had!

The first tip was to incorporate citrus into the coating recipe. I love all citrus so of course this one peaked my interest!

The second tip was to use mayonnaise instead of butter when coating the bird. Before you think I’m crazy, here’s why you should do it: when you cover your turkey with mayonnaise, it bastes it during the roasting process, keeping the meat moist and tender. And, no, it doesn’t taste like mayonnaise. Plus, doing this makes it dairy free (WIN!). This recipe is also Whole30 compliant. (For more info on Whole30, click HERE).

The last tip is to dry the skin of the bird before roasting. And I don’t mean to dry it using paper towels… I mean completely DRY. You can do this one of two ways: The first way is to leave the bird uncovered in the refrigerator overnight. The second is to use a hair dryer to dry out the skin. Simply blow cool air on the bird until the skin is dry. This is the method I use and it works like a charm!

Try it! I promise you’ll love it!

Citrus-Rosemary Roasted Chicken

Course: Main Course
Cuisine: American
Keyword: chicken, dinner, easy, roasted chicken
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 10
Calories: 388kcal
This gluten-free, dairy-free and nut-free roasted chicken will soon be your favorite as it's super easy and super fast!
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Ingredients

  • 1 4-5 lb chicken
  • 1 navel orange
  • 1 lemon
  • 1 lime
  • ½ tbsp dried rosemary
  • 1 tsp garlic powder
  • 1 tsp oregano
  • cup mayonnaise
  • ½ tsp sea salt
  • ½ tsp black pepper

Instructions

  • Heat the oven to 425˚F.
  • To spatchcock the chicken, position the chicken breast-side down and remove the backbone by cutting down either side of it. Once the backbone is removed, flip over the chicken and flatten it, then, using two hands, press directly down on the breast of the chicken to break the breastbone.
  • Using a hair dryer set on the coolest and lowest setting, gently dry the skin of the chicken. (Don't skip this step! It's the key to crispy skin!). Set on a baking rack set over a sheet pan and set aside.
  • Zest the orange, lemon and lime. In a small bowl, combine the zests, rosemary, garlic powder, oregano and mayonnaise, mixing well. Using your hands, slater the mixture over the skin of the chicken, coating completely. Evenly distribute the salt and pepper over the top.
  • Place the chicken in the oven and roast 45 minutes or until the skin is golden and the internal temperature registers 165˚F.
  • Remove from the oven and let rest 10 minutes before carving.

Notes

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If you make this recipe, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made absolutely makes my day!
 
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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!
 
Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Nutrition

Serving: 10g | Calories: 388kcal | Carbohydrates: 5.8g | Protein: 66.2g | Fat: 9.6g | Saturated Fat: 2.3g | Cholesterol: 177mg | Sodium: 315mg | Potassium: 482mg | Fiber: 1g | Sugar: 2.6g | Calcium: 49mg | Iron: 2mg

Bell Pepper, Bacon & Greens Egg Cups (GF/DF/NF/W30)

I love anything that I can prep ahead! Breakfast, lunch, dinner, snacks… you name it! In trying to have healthier mornings, I thought some breakfast cups would be great to have on hand so I have no excuses to either reach for the cereal or skip breakfast all together.

When I do eggs in the morning, I like to add some veggies or make a breakfast salad. I also know my body and I need some kind of carb as well so these egg cups start with a potato nest underneath. These use yellow potatoes which are an excellent source of potassium (more than a banana) and vitamin C. Yellows are also a good source of vitamin B6 and are fat, sodium and cholesterol free. The addition of orange bell pepper is a bonus because they’re packed with vitamins and low in calories! They are an excellent source of vitamin A, vitamin C, and potassium. Bell Peppers also contain a healthy dose of fiber, folate, and iron. The bacon is because bacon is perfection.

Plus these are gluten free, dairy free and nut free! This recipe is Whole30 compliant when you check the ingredients on the bacon.

Bell Pepper, Bacon & Greens Egg Cups

Course: Breakfast
Cuisine: American
Keyword: Breakfast, Eggs
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: 234kcal
This make-ahead breakfast (or lunch) egg cup will keep your tummy happy for hours!
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Ingredients

  • 1 tbsp olive oil
  • 4 small yellow potatoes
  • 6 eggs, divided
  • tsp salt
  • tsp pepper
  • 1 orange bell pepper, seeded
  • 3 slices bacon, cooked and chopped
  • 2 cups mixed greens, torn
  • ¼ cup water

Instructions

  • Heat the oven to 350˚F
  • Spirazlie the potatoes using the smallest blade available. Alternately, shred the potatoes using a box grater. Transfer the potatoes to a bowl, cover with water and let soak 5 minutes.
  • Meanwhile, beat one egg with the salt and pepper. Drain the potatoes and using a paper towel, press out an additional moisture. Return the potatoes to a clean dry bowl and add the egg, mixing well.
  • Oil the cups of a large muffin pan (6 wells) or regular muffin pan (12 wells) using a basting brush. Divide the potato mixture evenly in the wells and press up the sides a bit to create cups.
  • Bake 10 minutes, then remove from the oven.
  • In the meantime, chop the bell pepper and bacon and tear the greens into smaller pieces. In a bowl, beat the remaining eggs with the water until frothy.
  • Remove the pan from the oven and divide the greens, bell pepper and bacon among the cups. Evenly divide the beaten eggs into each cup.
  • Return the pan to the oven and bake 20 minutes longer or until the eggs are set. Remove from the oven and cool in the pan 5 minutes before removing.

Notes

SHOP THIS RECIPE BY CLICKING AN IMAGE BELOW:
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If you make this recipe, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made absolutely makes my day!
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FOLLOW ME HERE FOR MORE IDEAS:
    

Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!
Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Nutrition

Serving: 6g | Calories: 234kcal | Carbohydrates: 23.3g | Protein: 12.3g | Fat: 10.8g | Saturated Fat: 3g | Cholesterol: 174mg | Sodium: 337mg | Potassium: 253mg | Fiber: 4.3g | Sugar: 3.9g | Calcium: 95mg | Iron: 2mg

Cuban Chopped Salad (GF/DF)

This recipe is a fresh take on the classic cuban sandwich, turning it into a delicious salad and I promise you won’t miss the bread! Grilling the citrus for the marinade adds a flavor to the pork that you’ve never had before and will fall in love with!

Cuban Chopped Salad

Cuban Chopped Salad
Makes 4 servings

1 pound boneless pork tenderloin
2 limes, divided
1 orange, divided
2 tbsp canola oil
1 tbsp Carnitas Slow Cooker Seasoning, optional
2 garlic cloves, pressed
6 tablespoons light olive oil
4 tablespoons apple cider vinegar
2 teaspoons Worcestershire sauce
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon yellow mustard
salt & pepper
2 romaine hearts, shredded
1/2 pound cooked fresh ham, chopped
6 small dill pickles, chopped
3 hard boiled eggs, chopped

  1. To make the marinade, juice 1 of the limes and 1/2 of the orange. Add the juice, oil, seasoning, and garlic to a small bowl and mix until blended.
  2. Trim the pork and cut in half widthwise, then in half lengthwise. Place the pieces into a medium bowl and add 1/4 cup of the marinade to the pork. Let sit in the refrigerator, covered, for at least 5 minutes, or up to 30 minutes.
  3. Cut the remaining lime in half. Heat a grill over medium heat until hot.
  4. Add the pork to one side of the grill and the remaining citrus halves to the other side. Grill for 8 minutes, turning the pork halfway through cooking, until the pork reaches an internal temperature of 145˚F.
  5. Transfer the pork to a medium bowl and shred. Carefully juice the grilled citrus and add it to the pork, along with the remaining marinade and let sit 5 minutes.
  6. Meanwhile, combine the oil, vinegar, Worcestershire sauce, lemon juice, dijon mustard, yellow mustard and salt and pepper to a bowl and whisk well. Set aside to let the flavors blend.
  7. In a salad bowl, combine the reserved pork, romaine, ham, pickles and eggs, tossing to combine. Add 1/2 of the dressing and toss.
  8. Serve remaining dressing on the side.

Enjoy!

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If you make this recipe, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made absolutely makes my day!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Fresh Tomato & Basil Sweet Potato Bruschetta (GF/DF)

When tomatoes and basil are in season, that means it’s peak bruschetta season! This recipe removes the bread and ups the nutrition with sweet potato slabs. I love sweet potatoes (as you already know if you have made some of my recipes!) and use them in this simple variation of the classic.

Fresh Tomato & Basil Sweet Potato Bruschetta

Fresh Tomato & Basil Sweet Potato Bruschetta
Makes 6 servings (3 pieces each)

2 medium sweet potatoes
olive oil spray
3 large ripe tomatoes, seeded and diced
1/2 medium zucchini, coarsely chopped
1 small white onion, chopped
1/4 cup snipped fresh basil leaves
1 garlic clove, pressed
1/2 teaspoon olive oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons balsamic glaze

  1. Heat the oven to 350°F. 
  2. Slice the sweet potatoes into 1/4-inch thick slices. Place on a sheet pan and spray lightly with olive oil. Bake 20-25 minutes, flipping once halfway through, until light golden brown. Alternatively, you can bake them in an air fryer at 400˚F for 5 minutes.
  3. In a small bowl, combine the tomatoes, zucchini, basil, garlic pressed with a garlic press, vinegar, oil, salt and black pepper.  Mix gently. 
  4. Remove the sweet potato slices from the oven to a serving plate. Portion the tomato mixture over the potato slices. 
  5. Drizzle with the balsamic glaze and serve immediately.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.