I find one of the most rewarding food choices in the summer is freshness! We have the opportunity to add to that, with our own gardens. Some use there gardens for therapy, others to see if they can “really” grow something and then there is those who love to “reap what they sow”.

I remember when growing up, we (my dad), always had a garden. It seemed to be something you were sentenced to, when you had to go out and “pick the weeds or water the garden”. But, you always loved when asked to go grab some tomatoes, cucumbers, corn, 2 types of squash …. You name it, my dad grew it! Fortunately my mom was a great cook and still is, so she knew how to use the ingredients the right way. Herbs are a great way to get started in the growing business at home. And you can do them anywhere you live.

I had the chance to do a beautiful back yard party at a client’s house and was introduced to her “herb garden”. It is absolutely beautiful! She is quite meticulous, as I see it, with her design and maintenance. So prior to and after the event, she has turned me on to these herbs and I have used them several different ways.

Growing herbs is not an issue, once you plant the seeds or transplant the start of a plant, some will take off and consume an area. Like anything they take a bit of work to maintain; weeding, watering and picking at the right time and the right spot so as to keep them growing, are important facts.

When I teach I always use fresh herbs and even substitute them for salt in certain recipes. The flavor of the herbs makes you not think of what you’re missing! I know a lot of you have gardens, what a way to be creative and original in your cooking. We would like to know how your garden has changed your eating habits (gone vegetarian for the summer?) or cooking routine at home. Below is a recipe I have done time and again, I love lamb and the herb crust balances the flavor of the meat. It’s the perfect time to grill out with lamb and not wait for the special occasion to go out and order it.

Remove the bread crumbs from the recipe and enhance with a little more oil and you have a great herb pesto.

Ciao

~ Bernard

HERB CRUSTED RACK OF LAMB

Serves 4

Ingredients:

• 1 1/2 cups lightly packed fresh mint leaves
• 3/4 cup lightly packed fresh basil leaves
• 1/4cup fresh oregano, leaves
• 2 tablespoons freshly grated Parmesan
• 2 tablespoons fresh lemon juice (use fresh lemon so you can use the peel for zesting)
• 1/2tablespoon lemon zest
• 2 garlic cloves, smashed
• Salt and freshly ground black pepper to taste, plus more for seasoning
• 1/4cup plain bread crumbs
• 1/3 cup plus 2 tablespoons extra-virgin olive oil
• 2 (1 1/2-pounds each) racks of lamb, trimmed and frenched

Directions:

• Blend the mint, basil, oregano, cheese, lemon juice, garlic, salt and pepper in a food processor until the herbs are finely chopped.
• Remove the top and add the zest and plain bread crumbs, replace the lid and pulse to blend.
• Then with the machine running, gradually blend in 1/3 cup of oil until the mixture is smooth and creamy. ( this can be made in advance, will hold refrigerated 2 wks)
• Preheat the oven to 400 degrees F or crank up the grill.
• As desired sprinkle the lamb racks with salt and pepper. Heat the remaining 2 tablespoons oil in a heavy large skillet over high heat. Place 1 lamb rack in the skillet and cook just until brown, about 3 minutes per side. Transfer the lamb rack meat side up on a heavy large baking sheet. Repeat with the remaining rack.
• Roast the lamb in the oven for 15mins, remove from the oven and coat with ½ cup of herb mixture per rack. Return to oven and cook until desired doneness, about 5 minutes more for medium-rare. Transfer the lamb racks to a platter or cutting board surface to “finish cooking” and rest for 10 minutes before cutting.

• Do-Ahead Tip: Make the pesto ahead of time. When you have it~ you will use it!

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