Usually, people cook a turkey on Thanksgiving Day, but Turkey is too big for my three-person family. On a smaller scale of Thanksgiving meals, I think turkey breast or ground turkey or chicken or any other meat in small quantity is fine. For this festive meal, I chose a rack of lamb.
Prep:40 mins Cooking Time:1 hr
Servings: 4
INGREDIENTS :
1 teaspoon garlic pest
1 teaspoon ginger pest
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1 tablespoon mustard
1 teaspoon chili powder
1 teaspoon honey
1 and 1/2 tablespoons olive oil
Rack of Lamb with 8 - 10 ribs
8 pearl onions or 1large onion cut into bigger chunks
1 sliced portobello mushroom or any mushroom
1 medium carrot peeled and cut into small pieces
5 - 6 garlic cloves
1 cup chicken broth
1 tablespoon flour
2 tablespoon butter
2 tablespoon of good cooking wine (optional)
1 and a half teaspoons salt as much needed
1 teaspoon freshly ground pepper
Method:
Preheat the oven to 400 degrees F.
Mix the mustard, ginger, garlic, cumin, coriander, chili powder, honey, oil (1 and 1/2 tablespoon),1 teaspoon salt, and half teaspoon pepper in a bowl.
Place the lamb rack in a roasting pan and rub the mixture on the lamb rack.
Leave the rack of lamb for 30 mins to absorb the spices.
Add the onions, garlic cloves, carrots, mushrooms, and chicken broth to the pan.
Sprinkle 1/2 teaspoon of salt and pepper over the vegetables.
Roast for 30 minutes and rotate the roasting pan, then roast for another 30 mins.
Remove the vegetables and the Rack of lamb on a serving platter.
Take the pan juices into a bowl.
Heat a small saucepan add butter and flour and mix until smooth.
Add the pan juices and mix well.
Then add the cooking wine.
Cook and stir occasionally for a couple of mins until the sauce thickens.
Season the gravy with salt and pepper and pour it into a serving pot.
Serve the Rack of Lamb and roasted vegetables with the gravy.