Archive | August, 2015

Monday Morning & a Recipe

Good morning Monday! I feel like I’ve had a full day and my work hasn’t even started yet. I hit a milestone this morning, I ran 10 miles by myself for the first time. I have always had a buddy break up some of the miles with me until today.


Everything was going smoothly until I got caught in a thunderstorm mile 7, I couldn’t even look at my phone in my ziplock it was storming so hard. Luckily Bowen found me and I rode out the rain with him then finished the last three…Two hours later and one VERY LARGE wheat grass smoothie and some avocado toast I am feeling ready for the day..again! 


I do have a recipe for you today that is not a smoothie..I bet some of you are happy to hear that 😉  Since I started Weir Delicious last fall, I don’t know that I have cooked a really good meal for Bowen.

 IMG_1169I basically cook to survive these days instead of cooking  for fun. I get all my creativity out in the cookie room and by the time supper rolls around I am looking for something easy and good for us (I am embarrassed to admit I made grain bowls three nights in a row last week.)  But Saturday night after a day of naps and errands, I decided to make one of my favorite cooking class recipes for Bowen, Roasted rack of lamb with demi glace, pureed sweet potatoes and charred okra. He loved it! 


Roasted Rack of Lamb
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  1. Herb-Crusted Rack of Lamb
  3. 2 8-bone racks of lamb (2 to 2 1/4 pounds each), with the bone end cleaned, or “frenched”
  4. Kosher salt and freshly ground black pepper
  5. Canola oil
  6. 1/4 cup Dijon mustard
  7. 6 tablespoons unsalted butter, at room temperature
  8. 4 cloves garlic, pureed in small food processor
  9. 1 1/2 cups dried bread crumbs or ground panko crumbs
  10. 3 tablespoons finely chopped flat-leaf parsley
  11. 1 tablespoon minced rosemary
  1. Heat some canola oil in a large frying pan over medium-high heat until it shimmers. Put 1 rack fat side down in the pan and sear until golden brown, 1 1/2 to 2 minutes; carefully move the lamb as it sears to brown as much of the fat as possible. (It is best to sauté 1 rack at a time, so the temperature of the pan doesn’t drop dramatically.)
  2. Transfer the lamb to the roasting rack, meat side up. Drain off the fat, reheat the pan, adding fresh oil, and sear the remaining rack. Combine the butter, garlic, herbs and breadcrumbs in a small food processor and purée until smooth. Brush the mustard mixture over the fat and meat (do not coat the underside of the racks). Spread the bread crumbs evenly over the racks, pressing gently and patting them so the crumbs adhere. (The lamb can be refrigerated, on the rack in the roasting pan, for up to 6 hours; remove it from the refrigerator 30 minutes before roasting it.)
  3. Position an oven rack in the bottom third of the oven and preheat the oven to 400ºF.
  4. Put the lamb in the oven, with the meat side toward the back, and roast for 25 to 35 minutes, until the temperature in the center of the meat registers 128ºF to 130ºF. Let the racks rest on the rack in a warm place for about 20 minutes for medium-rare.
For the Okra
  1. wash and dry enough okra for two people, slice lengthwise with knife and place on a sheet tray. Toss okra with olive oil, kosher salt and cracked pepper and roast in a 450 degree oven for 15 minutes.
Mississippi Made