Saturday, February 5, 2011

Rosemary Rack of Lamb and Carrot/Cranberry Salad

Pulled together this quick meal amidst preparation for the Super Bowl... loosely based on these two recipes, the rack of lamb was quickly defrosted, rubbed with minced rosemary, thyme and garlic, then quickly seared in a cast iron pan and thrown in a super hot oven for 15 minutes.
This carrot, dried cranberry and toasted almond salad brightened up the rainy day... so good. I juilienned the carrots rather than using shredded carrots, because I like the crunch, and I used thinly sliced scallions instead of red onion. I also threw the carrots salad over some leftover arugula. The lemony dressing dripped down on the arugula and it was awesome. This might be my new go-to salad!

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