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Market District Recipes: Rack Of Lamb & Spring Vegetable Salad

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(Photo Credit: Giant Eagle Market District)

(Photo Credit: Giant Eagle Market District)

If you’re looking for some delicious new recipes, be sure to try out these two from the Giant Eagle Market District today!

Pistachio Crusted Rack of Lamb
Compliments of Market District Chef Benjamin D’Amico

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

Ingredients:

  • 2 lb Rack of Lamb (roughly 2-8bone racks)
  • 1/3 cup Pistachios, peeled
  • 1 ½ tbsp Market District Extra Virgin Olive Oil
  • ¼ tbsp Rosemary, fresh, minced
  • ½ tbsp Thyme, fresh, minced
  • 2 tbsp Garlic, fresh, minced
  • ½ tsp Black Pepper, ground
  • ½ tsp Kosher Salt

Directions:

1. Preheat oven to 350F.
2. Trim the excess fat and any silver skin off of the lamb.
3. Place all of the other ingredients except the olive oil into a small food processor.
4. Grind the ingredients until small, then add the olive oil. (additional oil may be needed to help puree the mix. Too much oil will cause the crust to fall off very easily.)
5. Evenly spread the crust onto the top section of the lamb loin.
6. Place onto a pan and roast in the oven for 30-35 minutes – Rare. The best way to tell when cooked is to use a meat thermometer. (130F-rare, 145-medium, 155-well)
7. Allow to rest for at least 5 minutes, then garnish with grilled spring onions and the Dijon yogurt sauce.
Dijon Yogurt Sauce

  • 1 cup Greek Yogurt
  • 2 tbsp Dijon Mustard
  • 2 tbsp Honey
  • 1 tbsp Oregano, fresh, minced
  • 1 tbsp Mint, fresh, minced
  • ¼ tsp Kosher Salt
  • ¼ tsp Black Pepper, ground

Directions:

1. Mix all ingredient together in a small bowl.

Spring Vegetable Salad
Compliments of Market District Chef Benjamin D’Amico

Serves: 4-6 Prep Time: 15 min

Ingredients:

  • 1 cup Peas, fresh, blanched*
  • 1 bunch Asparagus, fresh, 1’ pieces, blanched*
  • 2 cups Snow Peas, fresh, blanched*
  • 1 cup Snap Peas, fresh, blanched*
  • 2 cups Green Beans, fresh, 1’ pieces blanched*
  • 2 tbsp Mint, fresh
  • 1 each Shallot, thinly shaved
  • ¼ cup Radish, thinly shaved
  • ¼ cup Parmesan Cheese, shaved
  • 2 tbsp Market District Extra Virgin Olive Oil
  • 1 tbsp Lemon juice, fresh
  • TT Black Pepper, ground
  • TT Kosher Salt

Directions:

1. Place all the blanched vegetables into a mixing bowl.
2. Pour in the olive oil, season with salt & pepper then toss so all vegetable are lightly coated.
3. Place the salad onto a large platter or bowl, garnish with a sprinkling of lemon juice and the shaved parmesan cheese.
*Blanching: Partially cooking vegetables to preserve color, by boiling for about 45 seconds, then placing into an ice bath.

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