Menu: Rack of Lamb, Minted Couscous, Grilled Asparagus and Key Lime Pie

Key Lime Pie from
Steve's Authentic Key Lime Pies
204 Van Dyke Street
Brooklyn, NY 11231
718-858-5333
www.stevesauthentic.com

Rack of Lamb

Ingredients:

8 garlic cloves, chopped
8 rosemary sprigs, chopped
salt and pepper, to taste
olive oil
single rack of lamb, trimmed and Frenched

Directions:

1. Heat a cast iron skillet over moderately high heat until it is hot. Meanwhile, season rack of lamb with olive oil and salt and pepper and top with chopped rosemary and garlic.
   
2. Sear the lamb in the skillet, turning it until sides and the ends are browned evenly.
   
3. Transfer the skillet to the middle rack in a preheated 350F oven and bake for 45 minutes.
   
4. Transfer the lamb to a platter and let it stand uncovered for 10 minutes.

Minted Couscous

1 cup couscous
2 cups chicken stock
1 cup fresh mint, chopped
½ cup currants

Heat chicken stock until boiling. Add couscous, stir once and remove from heat. Cover and let stand for 10 minutes. Fluff with a fork while adding mint leaves and currants.

Grilled Asparagus

1 bunch asparagus
olive oil
salt and pepper

Snap bottoms from asparagus spears. Coat asparagus with olive oil and grill until tender. Season with salt and pepper to taste.