Easy Wednesday Night Lamb

A few weeks ago I posted a link from Buzzfeed (which was taken from the New York Times) about an easy lamb dish. I mentioned that I have only cooked lamb once in my life because messing up lamb, which is easy to do, can be an expensive mistake. This recipe seemed almost too easy to mess up so I decided to give it a try last night. I must say, it turned out really well. I may have over cooked it by a minute or so but I will know for next time. I also changed it up a bit with spices and made a 2 person portion. Here’s what I did:


1/2 rack of lamb– frenched (about 1/2 a pound)

2 tbsp extra virgin olive oil

1 garlic cloves

1/2 tablespoon chipotle powder

Salt and freshly ground black pepper

1 medium slice rye bread, broken into pieces


Heat the oven to 450 degrees. Trim the lamb of excess fat, but leave a layer of fat over the meat (I trimmed a little too much but I was trying to make it a little healthier).


Cut about halfway down the bones between the chops; this allows the meat between them to become crisp.


Put the oil, garlic, chipotle and a sprinkle of salt and pepper in a food processor and purée; add the bread and pulse a few times to make rough crumbs


Rub this mixture over the meat side of the rack and sprinkle with more salt and pepper


Put it in a roasting pan and into the oven; roast for 15 to 18 minutes*. Insert an instant-read meat thermometer straight in from one end into the meatiest part. If it reads 125 degrees or more, remove the lamb immediately. If it reads less, put the lamb back for 5 minutes, no more. Remove and let sit for 5 minutes. Serve, separating the ribs by cutting down straight through them.


I made a quick salad with cherry tomatoes and feta with a balsamic vinaigrette and some Alexia chipotle sweet potato fries to finish off the meal. It ended up being a 16 point dinner but it was completely worth it!

WW Points: 3 points for one serving of rub and 9 points for 3 oz of lamb
*I adjusted the original cook time from 18-20 minutes stated in the Buzzfeed and New York Times articles because I used 1/2 a rack of lamb instead of the full rack. I also adjusted the amounts used in the rub.

Spring (?) at the Union Square Green Market

I went to the Union Square Green Market today in search of one thing: spring onions. I was at Esca this past weekend for dinner and had burrata with ramps as an appetizer. Then, when I went into work on Monday, we had spring onions on our new crab dish. Although it has been a cold spring so far, I figured that if both of these restaurants had spring onions on the menu, the green market must have them! I made the trek downtown (it takes about 35 minutes to get to Union Square) and could not find any spring produce!! I did find some beautiful flowers, a dwindling supply of winter root veggies, and a yummy jalapeno and cheddar scone from a bakery called Our Daily Bread from Chatham, NY.





I love going to this green market because, if I strike out, I can walk across 14th St and check out Whole Foods. Low and behold, Whole Foods had spring onions! They weren’t local (from GA) and they were a little bigger than I expected but I bought a bunch for $2.49.



Roasting spring onions is such an easy way to add an easy side dish to a meal. Make sure you wash the onions and cut off a few inches of the green to get rid of any not-so-pretty tops. Preheat the oven to 350 degrees, cut them length-wise and lay out on a roasting pan (I line mine with parchment to make clean up easier).


Cover the spring onions with oil (I used my Pam Olive Oil spray to try and control the calories) and then sprinkle with a generous amount of salt and pepper. A great addition to this dish is fresh thyme- if you have some on hand. The last (and most important) step is to put a small slab of butter on top of each bulb- about 1/8 inch sliver cut off of the stick of butter.


Once the oven is at 350 degrees, put the onions in and roast for about 35 minutes or until tender.


WW Points: 1 point per onion (two halves)

3 points for the bunch of 3 onions

(The only real calories in this dish is the butter added unless, of course, you opted to use real olive oil)