The Thanksgiving rush is upon us now: menu planning, cooking, shopping, cleaning and yet life does not stop. All the more reason to find delicious, easy, fast non-poultry dishes to make.

So tonight, in between trying to figure out how to drive more traffic to this blog ( I need to believe that someone out there is reading this), preparing a dish for Saturday’s Environmental Learning for Kids Potluck and creating and procuring a list of things to bring for our Thanksgiving trip to Tahoe, I made this sumptuous Rack of Lamb:

Ingredients:

Rack of Lamb (mine was 1.2 pounds and was more than enough for two)

S&P

Bouquet Garni

3 cloves Garlic

3 Baby Bella Mushrooms, finely chopped

3 Tbslp.DijonMustard

½ Cup Panko (Japanese Bread Crumbs)

¼ Cup Grated Parmesan

Preparation:

Preheat oven to 400- I set mine to Convection Roast

Rub Lamb Rack with Salt & Pepper.

Slice garlic into slivers (resembling slivered almonds) and with a small paring knife create slits into the lamb meat in which to insert the garlic slivers.

Heat a small broiling pan over medium heat on the top of the stove. Brown the garlic studded Rack of Lamb for about a minute or so on each side. Hold with fork to brown ends. Remove from heat.

In a small mixing bowl, mix Mustard, Panko, Parmesan and chopped Mushrooms. Sprinkle generously with Bouquet Garni (I probably used 2 tsp.) and mix to form a paste.

Cover the Rack of Lamb with the Panko, Mustard, Mushroom Mixture, pressing it lightly with your fingers to adhere and smooth.

Roast in preheated oven for about 20 minutes (will be medium rare)

 I served this with thick Eggplant slices, which I rubbed with EVO and Crushed Garlic and then sprinkled with Parmesan Cheese. I also roasted some Baby Beets, rubbed with EVO and sprinkled with Sea Salt and Baked Potatoes.

I put the potatoes in first, an hour prior to serving time, then put the vegetables in 20 minutes later and finally the Rack of Lamb 20 minutes after the veggies.

Delish….