Ingredients:
Rack of lamb
Fresh thyme
Fresh mint
Whole garlic cloves
Lemon
Olive oil
Butter
Baby potatoes
Brussels sprouts
Dark, leafy greens
Cherry tomatoes
Shallots
Red wine vinegar
Apple balsamic vinegar
Herbed goat cheese
Salt and pepper
Step 1: Marinade the rack in olive oil, zest and juice from ½ a lemon, crushed garlic cloves, fresh mint, fresh thyme, and salt and pepper.
Step 2: Slice Brussels sprouts and baby potatoes in half. (I used the potatoes whole, but they didn’t crisp enough for me, so I’d slice them in the future). Toss with EVOO, salt, and pepper, and pop in the over to roast at 400 degrees.
Step 5: Make the salad! Toss dark, leafy greens with halved cherry tomatoes, herbed goats cheese crumbles, and sliced shallots pickled in red wine vinegar. Add a splash of olive oil and apple balsalmic vinegar with a sprinkling of salt, and you’re all set!
Enjoy!