Recipes

This elegant and delectable rack of lamb is extremely simple to prepare. Tender and juicy lamb is surrounded by a crispy and tasty crust of Parmesan cheese and bread crumbs.

Rack of Lamb Encrusted with Parmesan Cheese – Every Night Italian

Preheat oven to 400°F.

Ingredients:

• 2 Frenched racks of lamb (~3 pounds)
• 1 tablespoon extra-virgin olive oil
• salt
• freshly ground black pepper
• 1 teaspoon finely chopped fresh rosemary leaves, or 1/2 teaspoon dried
• 2 tablespoons freshly grated Parmigiano-Reggiano
• 1 tablespoon plain fine dry bread crumbs

Directions:

1. Place the racks of lamb in a baking dish, pour the olive oil over them, and spread it over the lamb with your fingers. Season with salt and pepper, then sprinkle with the rosemary.
2. Put the lamb in the upper level of the preheated oven and bake for 35 minutes for medium rare
3. Mix the Parmigiano-Reggiano and bread crumbs together on a plate large enough to accommodate the racks of lamb.
4. When you have taken the meat out of the oven, raise the heat to 450°F. Grasp one lamb rack by the ribs with a pot holder, place it on the bread crumb and cheese mixture, and turn to coat it on all sides. Put the lamb back in the baking pan and repeat with the second rack. Sprinkle any remaining bread crumb and cheese mixture over the racks. Return the pan to the oven and bake for another 5 minutes.
5. Take the lamb out of the oven, cut the racks into individual chops, and serve at once.

Serves 4 people

Another recipe from my childhood…

Mom’s Lasagna

Preheat oven to 350°F.

Ingredients:

• 1 package of Lasagna noodles
• 15 oz container of Ricotta cheese
• 2 beaten eggs
• 3 tbsp fresh parsley
• couple cloves of garlic
• 1/2 cup of Parmesan cheese
• large ball of mozzarella (grated)
• 2 jars of Newman’s sauce
• 1 lb of lean ground beef (drained)
• salt, pepper, basil, oregano, and garlic to taste

Directions:

1. Cook Lasagna noodles, drain in cold water
2. Mix together Ricotta cheese, 2 beaten eggs, parsley, garlic, Parmesan cheese
3. Grate the large ball of mozzarella cheese
4. Add the red sauce to the ground beef and spice it up to your taste buds.

1. Put a little sauce in the bottom of a casserole. Place a layer of noodles on the sauce. Spread a layer (about 1/3 – 1/2 depending how deep your casserole is) of the ricotta mixture on the noodles. Sprinkle grated mozzarella on the ricotta layer. Add a layer of sauce and repeat until you end up with noodles on the top. Then put the remaining sauce over the top noodles, and sprinkle on some remaining grated mozzarella cheese and a little Parmesan cheese.

1. Bake for about 1 hour or until bubbly. (Mom’s note: “I usually cover the casserole for the first 40 minutes with foil and then remove for the last part of the cooking.”)