In this week’s Cooking Corner, Market District Chef Ben D’Amico is getting ready for the Easter holiday with recipes for lamb – instead of ham – and some interesting side dishes.

Mango Mustard Rack of Lamb
Compliments of Market District Chef Ben D’Amico

Makes: 5 cups
Prep Time: 5 min
Cook Time: 15 min

Ingredients:
1 ½ – 2 lbs Whole Rack of Lamb, Frenched
½ cup Whole Grain or Dijon with Whole Grain Mustard
½ cup Mango Chutney
½ tsp Olive Oil
¼ tsp Black Pepper

Directions:
Mix together the olive oil, black pepper, mango chutney, & whole grain mustard in a bowl. Spread this mixture generously onto the entire rack of lamb.
For best results prepare the lamb the day before or let sit in refrigeration for 2-4 hours.

Preheat oven to 350°F. Place the lamb onto a foil-lined baking sheet. Roast the lamb for 25-30 minutes for medium.

Chilled Asparagus with Blue Cheese, Pinenuts, & Cranberries
Compliments of Market District Chef Benjamin D’Amico

Serves: 4-6
Prep Time: 10 min.
Cooking Time: 5 minutes

Ingredients:
2 Bunches Asparagus, trimmed
¾ cup Blue Cheese, crumbled
½ cup Cranberries, dried, chopped
½ cup Pine Nuts, toasted, crushed
1 tbsp Olive Oil
TT Kosher Salt
TT Black Pepper

Directions:
Start by either steaming or blanching (boil the asparagus then place into a container of cold ice water for 1-2 minutes) the asparagus for 3-4 minutes until tender. Dry off the asparagus & set aside. In a bowl combine the blue cheese, pine nuts, & cranberries. When your ready to serve, simply drizzle the asparagus with some olive oil, season with salt & pepper & top with the blue cheese mixture.

There are a few ways to present this dish. I prefer to serve it chilled or at room temperature as a cold side, it can also be served hot just place it in the over to allow the blue cheese to melt slightly.

Change it up: Don’t like blue cheese & pine nuts? No problem, tray replacing the blue cheese with parmesan or Asiago, & the pine nuts with walnuts or add some citrus such as orange or lemon zest.

Roasted Multicolor Cauliflower with Parmesan & Lemon
Compliments of Market District Chef Benjamin D’Amico

Serves: 4-6
Prep Time: 15 min
Cook Time: 40-45 min

Ingredients:
1 Head White Cauliflower, cut into florets
2 Heads Orange Cauliflower, cut into florets
2 Heads Purple Cauliflower, cut into florets
¼ cup Olive Oil
¼ cup Lemon Juice
½ cup Parmesan Cheese
2 tsp Kosher Salt
1 tsp Black Pepper

Directions:
Preheat oven to 350°F. Combine the cauliflower florets into a bowl. Drizzle the cauliflower with the olive oil & the lemon juice & season with salt & pepper. Toss the cauliflower so that each piece is partially coated with oil & lemon. Evenly place the cauliflower onto a sheet tray (you may need another tray to evenly spread out the cauliflower). Top the cauliflower with parmesan cheese & bake in the oven for 35-45 minutes. The cauliflower is ready when it is golden brown & fork tender.

Roasted Baby Red Potatoes with Parsley & Herb Butter
Compliments of Market District Chef Benjamin D’Amico

Serves: 4-6
Prep Time: 15 min
Cook Time: 30-35 min

Ingredients:
2 lbs Baby Red Bliss Potatoes, cut in half
½ cup Curley Parsley, fresh, minced
2 tbsp Market District Finishing Butter (House Italian is a favorite)
¼ cup Olive Oil
2 tsp Kosher Salt
1 tsp Black Pepper

Directions:
Preheat oven to 350°F. Toss the cut potatoes with olive oil, salt, & pepper. Place onto a baking sheet & cook for 30-35 minutes. Once the potatoes are crisp & tender remove them from the oven & toss them in a bowl with the fresh parsley & finishing butter.