Flavor Forge | Lamb & Herbs скачать в хорошем качестве

Flavor Forge | Lamb & Herbs

Join us for a culinary journey where we masterfully prepare a Herb-Crusted Rack of Lamb - seared to perfection and coated with a blend of rosemary, thyme, parsley, and breadcrumbs. We'll enhance its rich flavors with a vibrant Mint Chimichurri, blending fresh mint, parsley, garlic, and a touch of red wine vinegar. Complementing this luxurious main, we'll create Herb Lemon Couscous, a zesty side dish that combines couscous with lemon zest, herbs, and a hint of butter. Finally, we'll sweeten the meal with Honey-Glazed Carrots, caramelized with honey and just a whisper of cinnamon, offering a sweet contrast to our herbaceous feast. Whether you're looking to impress at a dinner party or indulge in a gourmet home meal, this episode promises an explosion of flavors and colors. Herb-Crusted Rack of Lamb with Mint Chimichurri, Herb Lemon Couscous, and Honey-Glazed Carrots Ingredients: Herb-Crusted Rack of Lamb 2 racks of lamb (8 ribs each) 2 tbsp olive oil 1 cup breadcrumbs (panko or fresh) 2 tbsp Dijon mustard 2 tbsp fresh rosemary, finely chopped 2 tbsp fresh thyme, finely chopped 2 tbsp parsley, finely chopped 1 tsp garlic powder Salt and pepper, to taste Mint Chimichurri 1 cup fresh mint leaves 1/2 cup fresh parsley 2 garlic cloves 1/4 cup red wine vinegar 1/2 cup olive oil Salt and pepper, to taste Herb Lemon Couscous 1 cup couscous 1 1/4 cups chicken stock (or vegetable stock for a vegetarian option) 1 tbsp olive oil 1 tbsp butter Zest of 1 lemon 1 tbsp lemon juice 2 tbsp fresh parsley, chopped 2 tbsp fresh mint, chopped Salt and pepper, to taste Honey-Glazed Carrots 1 lb baby carrots or sliced carrots 2 tbsp unsalted butter 2 tbsp honey 1/2 tsp ground cinnamon (optional) 1 tbsp fresh parsley, chopped (for garnish)