French Rack of Lamb

Food Revolution was on last night. I have said it before and I will say it again I am a HUGE fan of the show. I love the show for so many reasons. Jamie Oliver's main focus is to change the way we eat and the way we feed our children. He often talks about how UNhealthy America is and not only is he educating, he is finding ways to change.

For example. This season he is working with a fast food restaurant. He came up with 4 (organic local meat) hamburger recipes and a healthier fresh fruit shake (no strawberry sugary additive) recipe. Before he presented this idea to the restaurant owner he took it to the streets with his little push cart stand. He told everyone pay me what you think the burger is worth. He had people walking up and offering to pay $5, $8 and even $15+. Burgers and Fast Food do not have to be expensive and that is his point. He took his menu back to the restaurant and was able to charge $4 and change (and still able to make a profit). 

That is my point... You can enjoy "healthy meals" at the same cost as a "normal" meal. 

Saturday while grocery shopping at TJ's, I thought it would be fun to try something new. Not new to eat but new to cooking in my kitchen! On one of the blogs I follow they made a lamb roast last week. I guess lamb was on my mind. 

I found lamb roast ($22+) but they were not in our weekly food budget. I was bummed until I spotted French Lamb Racks($10+).

So, Saturday, we spent the night enjoying delicious Lamb Racks!!!! 

The Ingredients:

Rack of Lamb ( from TJ's)

The dry marinade:

21 season salute (from TJ's)

Basil

Parsley

The wet merinade:

Dijon Mustard

Olive Oil

Parsley & Basil

2 drops stevia

Garlic Powder

The Directions:

Take meat out of the packaging and place in a dish, large enough to let the rack of lamb can lay flat. Season with the dry mixture and let the meat sit out for 1 - 2 hours until meat is room temp. 

Preheat grill to medium high heat. Sear both sides (couple minutes each side) and then move to the upper racks for 15 - 20 minutes. Hubby added the wet marinade when he moved the lamb to the upper rack. (You may want yours more pink but with little ones and my first attempt at making these we went a little more safe!!!!)

We served our Rack of Lamb with green beans (saute in Olive Oil and Beef Bacon*) and steamed Cauliflower.

*more to come on Beef Bacon!!!! 

Part of Real Food Wednesday, What's Cooking Wednesday

Pennywise Thursday, Full Plate Thursday, Tip Day Thursday

Fight Back Friday, Food on Friday