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  • Writer's pictureShelby Reinhardt

Rack of Lamb Dinner

Last night we hosted dinner for one of my childhood friends and her husband. We greeted them at the door with French 75s and the smell of the lamb coming out of the oven. We served rack of lamb, carrots, Scalloped potatoes, salad, and home french bread. Natalia brought a homemade Italian crostata. We drank the night away and went to bed at 1 am.





Carrots:

3 pounds of carrots

3 Cups of water

1/4 teaspoon

1/2 cup of pistachios unshelled

1/2 cup of brown sugar

1/2 cup of butter


  1. Toast the pistachios in the oven at 400 degrees for 8 minutes

  2. In a skillet, boil the water + salt.

  3. Add the carrots to the water.

  4. Once the carrots are tender, stain them.

  5. In the same skillet, melt the butter.

  6. Add in the brown sugar to create a glaze and the pistachios.

  7. Add in the carrots mixing them to ensure they are all covered in a glaze.



Scalloped Potatoes:

Potatoes

Heavy Cream

White Pepper

Black Pepper

Salt

Garlic


  1. Preheat the oven to 350.

  2. I don't measure any of the ingredients, I use my best judgment.

  3. Slice the potatoes thinly.

  4. Layer the potatoes on the bottom of a baking dish.

  5. Add a layer of heavy cream.

  6. Add the peppers, the salt, and garlic.

  7. Repeat unit the dish is full.

  8. Bake in the oven about an hour, or until the top layer of potatoes is golden brown.


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