ROMANTIC ENTREE ~ RACK of LAMB with ROSEMARY SAUCE / PISTACHIO CRUSTED SWEET POTATOES / STIR-FRIED SWEET & PLUMP SUGAR SNAP PEAS

"A Kiss that's never tasted

Is forever and ever wasted."

~ from a song by Billy Holiday

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RACK OF LAMB WITH ROSEMARY SAUCE

2 (1-lb.) frenched* racks of lamb

(*have butcher trip meat from tips for easy serving)

3 Tbsp. Dijon mustard

3 Tbsp. soy sauce

3 cloves minced garlic

2 Tbsp. fresh minced rosemary

3 tsp. thyme

3/4 tsp. fresh ginger

6 Tbsp. olive oil

2 tsp. cracked pepper

• Blend Dijon, soy sauce, garlic, rosemary, thyme and ginger in food processor or blender. Add cracked pepper and pour over lamb. Marinate several hours or overnight.
• Bring lamb to room temperature before cooking. Drain lamb, reserving sauce, and place in roasting pan with ribs curving down. Bake in preheated 500º oven for 10 minutes. Reduce heat to 300º, baste with sauce, and bake and additional 10 minutes for rare, 15 minutes for medium-rare.
• Simmer remaining sauce in small saucepan for 5 minutes. Serve over lamb with Pistachio Crusted Sweet Potatoes and Stir-fried Sweet & Plump Sugar Snap Peas. (serves 4)

Suggested Wine: Cabernet Sauvignon

PISTACHIO CRUSTED SWEET POTATOES

~ adapted from Noteworthy Two

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4 medium sweet potatoes

1 egg white

2 tsp. coriander

1 tsp. brown sugar

1/2 tsp. coarse salt

1/2 tsp. cayenne pepper

1/2 tsp. freshly ground pepper to taste

4 Tbsp. plain yogurt or sour cream

1 cup coarsely chopped pistachios

• Bake sweet potatoes until just tender. Peel and rice or finely shred. In medium bowl combine potatoes, egg white, coriander, brown sugar, salt, cayenne, and pepper. Add yogurt or sour cream.
• Shape rounded tablespoons of mixture to form ovals. (Can be prepared to this point, covered and refrigerated). Roll potato ovals in pistachios, coating well. Arrange on foil-lined baking sheet. Bake in preheated 400º oven 10 minutes or until hot. (about 24 ovals)

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STIR-FRIED SWEET & PLUMP SUGAR SNAP PEAS

Stir fry one handful of sweet sugar snap peas and 1 Tbsp. extra-virgin olive oil per person in large saute pan. Cook 2-3 minutes or until hot. Sprinkle to taste with cracked pepper and sea salt.