This Easter holiday, hop into a new tradition and swap your classic ham for savory lamb.
Cooking lamb can be easier than many might think. Simply try baking a rack of lamb crusted with a quinoa-hazelnut combination and topped with a mint pesto.
For a perfect, set-and-forget side, try slow cooker carrots, sprinkled with dill weed and lemon extract for a delightful spring dish.
Find more Easter recipes at McCormick.com and find McCormick Spice on Facebook and Pinterest.
Rack of Lamb with Quinoa-Hazelnut Crust and Mint Pesto
Prep time: 20 minutes
Cook time: 40 minutes
Servings: 6
|
2 |
tablespoons red quinoa |
|
2 |
tablespoons white quinoa |
|
1/2 |
cup water |
|
1/4 |
cup, plus 1 tablespoon, finely chopped toasted hazelnuts, divided |
|
2 |
racks of lamb, about 1 pound each |
|
3 |
tablespoons olive oil, divided |
|
1 1/8 |
teaspoons McCormick Gourmet Sicilian Sea Salt, divided |
|
1/4 |
teaspoon McCormick Gourmet Organic Black Pepper |
|
2 |
teaspoons lemon juice |
|
2 |
tablespoons McCormick Gourmet Organic Mint |
|
1/8 |
teaspoon McCormick Gourmet Organic Garlic Powder |
|
1 |
cup plain Greek yogurt |
Rinse quinoa; drain well. In small saucepan over medium-high heat, bring quinoa and water to boil. Reduce heat to low; cover and simmer 13 minutes, or until liquid is absorbed, stirring occasionally. Spread cooked quinoa on baking sheet to cool. Stir in 1/4 cup hazelnuts. Set aside.
Heat oven to 450 F. Brush racks of lamb lightly with 1 teaspoon oil. Sprinkle with 1 teaspoon sea salt and pepper. Coat lamb with quinoa mixture, pressing firmly to adhere. Place lamb on roasting rack in foil-lined, shallow roasting pan. Drizzle with 2 teaspoons oil.
Roast 20-25 minutes, or until desired doneness.
To make Mint Pesto: In small bowl, mix remaining oil, remaining hazelnuts, lemon juice, mint, garlic powder and remaining sea salt until well blended. Stir 1 teaspoon pesto into yogurt.
To serve: Carve lamb into chops. Drizzle with remaining pesto. Serve with yogurt sauce.
Lemon Dill Slow Cooker Carrots
Prep time: 10 minutes
Cook time: 3-4 hours
Servings: 6
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Nonstick cooking spray |
|
|
2 |
pounds carrots, peeled and cut into 1/2-1-inch chunks |
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2 |
tablespoons water |
|
1/2 |
teaspoon salt |
|
2 |
tablespoons olive oil |
|
2 |
teaspoons McCormick Dill Weed |
|
2 |
teaspoons McCormick Pure Lemon Extract |
|
2 |
teaspoons Dijon mustard |
|
1 |
teaspoon white wine vinegar |
Spray inside of 4-quart slow cooker with nonstick cooking spray. Add carrots, water and salt; toss to coat. Cover.
Cook on high 3-4 hours, or until tender.
In small bowl, mix olive oil, dill weed, lemon extract, Dijon mustard and vinegar. Stir into cooked carrots in slow cooker before serving.