rack of lamb

Simply delicious.  I had never prepared a rack of lamb and thought it was time to try it out.  The taster drizzled some olive oil and seasoned with salt, pepper and herbs de provence.  We seared on a grill pan (both sides) and then roasted at 425 degrees for about 20 minutes.  I also made some tztiki to go along with it and served with roasted squash and salads.  (A rather fall-ish meal I know, but it was cold and rainy today)


I want to preface this post by saying I am in no way shape or form a baker. Here’s a good example: my calzones required pre-made dough (which I bought at a local Italian Restaurant) and I didn’t even have flour to roll them out. I used pancake mix. And my last experience with dough (well, puff pastry) left me in tears. So I will admit that I was a little nervous but this turned out delicious!
I used pre-made dough and rolled it out into about 8 inch square (tried), filled it, folded the corners together and sealed the dough at the seams.  Baked it at about 475 degrees until perfectly browned.  Dipped in San Marzano Marinara sauce and served with an Italian salad! Bon Apetit!
Fillings: onion, red pepper, mushrooms, spinach, sausage, pepperoni and mozzarella.