Rack of Lamb

INGREDIENTS:
1/2 cup panko bread crumbs
2 Tbsp minced garlic
2 Tbsp chopped fresh rosemary
1/2 tsp salt
1/4 tsp pepper
2 Tbsp olive oil
1 (8 bone) rack of lamb, room temperature
1/2 tsp salt
1 tsp pepper
2 Tbsp olive oil
1 Tbsp Dijon mustard

DIRECTIONS:
1 - Preheat oven to 450 degrees. Move oven rack to the middle position.
2 - In a large bowl, combine bread crumbs, garlic, rosemary, 1/2 tsp salt, and 1/4 tsp pepper. Add 2 Tbsp olive oil to moisten the mixture.
3 - Season the rack all over with salt & pepper. Heat 2 Tbsp olive oil in a large oven proof skillet over high heat.
4 - Sear rack of lamb for 1-2 minutes on all sides. Set aside for a few minutes to cool.
5 - Brush rack of lamb with the mustard and roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with aluminum foil to prevent charring.
6 - Arrange the rack bone side down in the skillet. Roast the lamb in the preheated oven for about 15 minutes or until the internal temperature reaches 130 degrees for medium rare.
7 - Remove the lamb from the oven and cover loosely with aluminum foil. Let rest for 5-7 minutes. Internal temperature should rise 5-10 degrees while resting.
8 - Slice the lamb between the bones and serve.

THOUGHTS:
This was my very first rack of lamb and I love it! It went amazingly well with the Gorgonzola Pear Pasta.

Gorgonzola Pear Pasta

INGREDIENTS:
9 oz penne pasta
2 Tbsp butter
1/2 cup grated Parmesan cheese
3 Tbsp crumbled Gorgonzola cheese
1/2 cup heavy whipping cream
2 large pears, peeled and cubed
1/2 cup chopped pecans
ground black pepper to taste

DIRECTIONS:
1 - Make the penne pasta according to package directions and drain
2 - Return the pasta to the pot and add the butter, Parmesan cheese, and Gorgonzola cheese. Place over medium heat and stir until cheese is completely melted.
3 - Pour the cream into the pasta mixture and stir
4 - Remove the pasta mixture from heat and add the pear and pecans. Stir well and season with pepper.

THOUGHTS:
This pasta has such an usual taste. I think it is possibly the best pasta dish I have ever had. It is super easy to make and would be a very impressive side dish for a dinner party.

Orange Fail Cake

INGREDIENTS:
1 18.25oz Duncan Hines yellow cake mix
1 3oz package instant vanilla pudding mix
3/4 cup orange juice
1/2 cup vegetable oil
4 eggs
1 teaspoon lemon extract
1/3 cup orange juice
2/3 cup white sugar
1/4 cup butter
Confectioners sugar to thicken glaze

DIRECTIONS:
1 - Preheat the oven to 325 degrees. Grease Bundt pan.
2 - In a large bowl, stir together cake mix & pudding mix. Make a well in the center and pour in 3/4 cup orange juice, vegetable oil, eggs and lemon extract.
3 - Beat on low speed until blended. Scrape bowl and beat 4 minutes on medium speed. Pour batter into Bundt pan.
4 - Bake in preheated oven for 50-60 minutes. Let cool in pan 10 minutes, then turn out to wire rack to cool completely.
5 - In a small saucepan over medium heat, cook 1/3 cup orange juice, sugar & butter for 2 minutes. Put cake back into Bundt pan and poke holes in the cake with a skewer. Pour half of the glaze onto the bottom of the cake. Add confectioners sugar to the remaining glaze, flip the cake back onto a plate and pour thickened, remaining glaze over top of cake.

THOUGHTS:
This cake got its name because the first time I made it, I used a silicone Bundt pan. I will never cook with silicone again, the cake came out in pieces (see picture). The taste, however, was undeniable...this cake is amazing. I made the cake again today in a real Bundt pan for Easter and expect it to be a hit!