Leanne
08-28-2001, 08:05 AM
My message was too long for the personal messages - so I'll post it here.
We had 8 people.
Here it is, bear with me - it sounds more difficult than it was:
Rack or Lion of Lamb:
2T Rosemary (dried)
2T Thyme (dried)
2T Mint (dried)
2T Minced Garlic
4T Olive Oil
Salt & Pepper
Mix & rub on lamb. Bake at 425 for 10-15 minutes per pound. Before serving, cut off bone & you'll have little medallions of lamb.
Lamb Sauce:
1 1/2 cup red wine
1 1/2 cup broth of choice (we used chicken)
Boil down to 1/2 cup.
Add 2T of favorite spices (my friend wrote this & I can't remember what we added - I'm sure we repeated some of the same from above)
Add 4T butter & simmer to thicken (or add cornstarch if necessary).
Spinach:
Saute spinach in a little olive oil & minced garlic. You want about 1/2 cup cooked per person.
Cous Cous:
Prepeare from box. (easy enough :))
To assemble:
Line a regular bowl with saran wrap. Put in a layer of spinach (about 1/2 cup or a little less). Then fill the rest of the way with cous cous (not totally to the top - maybe about 3/4 cup to 1 cup of cous cous).
Put a plate on top & then flip over. Pull the saran wrap off.
Top with 3-4 slices of lamb medallions. Then drizzle with sauce. repeat for total number of guests.
(When it comes to the amount of cous cous & spinach - we divided up what we had among the 8 servings. It may not be exactly what I said, but pretty close - it almost filled the bowl we were using.)
I hope that's not too vague. It is really good & very pretty - the prettiest, fanciest, best-tasting meal I've had outside of a restaurant.
Leanne
We had 8 people.
Here it is, bear with me - it sounds more difficult than it was:
Rack or Lion of Lamb:
2T Rosemary (dried)
2T Thyme (dried)
2T Mint (dried)
2T Minced Garlic
4T Olive Oil
Salt & Pepper
Mix & rub on lamb. Bake at 425 for 10-15 minutes per pound. Before serving, cut off bone & you'll have little medallions of lamb.
Lamb Sauce:
1 1/2 cup red wine
1 1/2 cup broth of choice (we used chicken)
Boil down to 1/2 cup.
Add 2T of favorite spices (my friend wrote this & I can't remember what we added - I'm sure we repeated some of the same from above)
Add 4T butter & simmer to thicken (or add cornstarch if necessary).
Spinach:
Saute spinach in a little olive oil & minced garlic. You want about 1/2 cup cooked per person.
Cous Cous:
Prepeare from box. (easy enough :))
To assemble:
Line a regular bowl with saran wrap. Put in a layer of spinach (about 1/2 cup or a little less). Then fill the rest of the way with cous cous (not totally to the top - maybe about 3/4 cup to 1 cup of cous cous).
Put a plate on top & then flip over. Pull the saran wrap off.
Top with 3-4 slices of lamb medallions. Then drizzle with sauce. repeat for total number of guests.
(When it comes to the amount of cous cous & spinach - we divided up what we had among the 8 servings. It may not be exactly what I said, but pretty close - it almost filled the bowl we were using.)
I hope that's not too vague. It is really good & very pretty - the prettiest, fanciest, best-tasting meal I've had outside of a restaurant.
Leanne