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The following article was published in our article directory on May 13, 2019.
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Beef, Veal and Lamb: Pepper Crusted Racks Of Lamb With Horseradish Creme Fraiche, Pot Roast with Vegetables

Article Category: Food and Drinks

Author Name: Giangi Townsend

Imagine sitting down to dinner with lamb so tender, you could almost hear it bleat. The best part is this: you can prepare it in 5 minutes, and then let it cook. Add some cr�me fraiche and serve with your favorite vegetables or other side dishes.

Today�s recipe: Pepper Crusted Racks of Lamb with Horseradish Creme Fraiche
Prep time: 5 minutes
Cooking time: 35 minutes
Total time needed: 40 minutes
Good for: 4 people

Ingredients:
Horseradish, prepared (2 tablespoons)
Cr�me fraiche (1 cup)
Minced garlic (1 tablespoon)
Black peppercorns (whole, 2 tablespoons)
Panko (� cup)
Dijon mustard (2 tablespoons)
Unsalted butter (melted, 2 tablespoons)
Fresh thyme (1 teaspoon, chopped)
Lemon zest (� teaspoon)
French racks of lamb (8 chops, 2 to 3 pounds)
Fresh rosemary (2 teaspoons, chopped)

Instructions:
Preheat the oven to 425F. Mix the horseradish, � teaspoon of salt, and the cr�me fraiche in a bowl. Let the mixture chill until you are ready to serve.
Crush the peppercorns using a mortar and pestle. Stir in the panko with the crushed pepper, melted butter, lemon zest, thyme, rosemary, and minced garlic. Add in 1 and � teaspoons of salt and mix well.
On a cookie sheet lined with aluminum, put the racks of lamb. Make sure to have the fat sides up. Spread Dijon mustard on each lamb�s fat side. Gently press the panko mixture onto the meat until it sticks.
Bake for 30 to 35 minutes at 425F.
After 20 minutes, pull the lamb out and cover it with foil, so you stop the crust from burning.
After the lamb is fully baked, let it rest for 5 minutes. Slice the lamb into one or two chops. Serve with the horseradish cr�me fraiche.

Pot Roast with Vegetables
There are days when quick meals just won�t cut it. If you want to leave the stress behind and just focus on cooking, this is the recipe to prepare. Your house will smell wonderful and your family will be excited for dinner.
Prep time: 15 minutes
Cooking time: 1 hour and 15 minutes
Total time needed: 1 hour and 30 minutes
Good for: 6 people

Ingredients:

Flat-leaf parsley (Fresh is best, minced)
Chuck roast (1, 4 pounds boneless)
Cornstarch (1 and � tablespoon, dissolved in water)
Small red potatoes (1 and � pound, skinned)
Garlic cloves (4 pieces, finely chopped)
Carrots (1 pound, cut diagonally, 1 inch thick)
Yellow onion (2 pieces, finely chopped)
Bay leaf (1 piece)
Vegetable oil (1 tablespoon)
Brown sugar (1 tablespoon, firmly packed)
Crushed tomatoes (1 cup, canned)
Instructions:
Preheat your oven to 350F.
In a heavy, fireproof casserole, heat oil over moderate heat. Let it heat up until hot�but not smoking�and cook the beef. Before cooking, make sure you pat the beef dry and add salt and pepper on both sides.
After the beef has been cooked, put it on a plate. Add garlic and onions inside the casserole dish and let it cook over moderate heat. Be sure to stir, until the onions are gold-colored and soft.
Add in the sugar, bay leaf, tomatoes, and vinegar in 2 and � cups of water. Let the mixture come to a boil before adding the beef. In the oven, braise the beef for 1 hour, covered. Toss in your carrots and let it cook until the beef and vegetables are tender.
Let the gravy mixture simmer. Stir occasionally for 2 minutes. Discard the bay leaf and season with salt and pepper.
Arrange the beef onto a plate and spoon some gravy on top. Use a slotted spoon to transfer the vegetables, and serve with gravy on the side. Add some parsley as a garnish.

Keywords: weekly menu, pasta, appetizers, fish, meat, poultry, dessert, vegetables, side dishes, cooking, food, easy, healthy, dinner, French recipes, Italian recipes, family, recipes, 30 minutes dinner, nutritious

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