Last night`s dinner
Fresh, fast and tasty!
The inspiration for tonight comes with the great weather today. I can`t believe how beautiful it is outside and I`m determined to enjoy it as much as possible. Today I`ll be out walking with Madison as much as possible. She`ll sleep (hopefully like a baby-hah!) tonight after all that fresh air.
So we`ll have a Moroccan inspired rack of lamb.
This morning (you can do it the night before too) I took my frozen lamb and put it in a roasting pan on a bed of cut-up oranges, grapefruit and lemon (2, 1 and 1). I gave the chunks a good squeeze as I put them in the roaster. Add over the lamb 2 tsp each of: rosemary, mint and chopped garlic. I also like a dash of chipolte, 1 T. of olive oil, 1 tsp. of fennel seeds and some salt and pepper.
Let marinate and bake for approx. 30 minutes in a 350 degree oven.
I`ll serve it with a salad made with chopped: cucumber, avocado, cilantro and lemon juice (yay-organic bin).