Try mixing the salad recipes below with the following fish and chicken dishes; plated together, they really pair up well!
Fish, chicken & lamb with a twist:
Frenched Rack-o-Lamb “Lolli-pops”:
1 small rack of lamb
Mix 4 tbsps of Dijon mustard with ¼ cup of red wine, garlic; sage; lemon zest; pepper; rosemary, thyme & oregano.
Preheat oven to 450. Score fat on lamb rack in 2 directions with diagonal lines (1” apart). Place rack, fat side up onto roasting rack in pan with 1/2 “ of water. Roast on 450 for 12-14 minutes. Brush on seasonings and dust surface or rack with bread crumbs. Reduce heat to 325 for 20-25 minutes (until internal temperature of thickest portion reaches 130 degrees). Remove & let stand for 5 minutes. Cut between each rib & serve the “lolli-pops” with your favorite side. (I like these with a small portion of garlic-smashed potatoes)
Rather have Minted Lamb? Try this as a finishing touch:
Place 1 cup of water, 1 tbsp sugar; 1 level tsp flour and finely chopped fresh mint into a small sauce pan. Bring to a boil, reduce heat to low and simmer for 10 minutes. Plate lamb and drizzle with mint sauce.