Rack of Lamb on Wilted Greens (Week 11)

My, my!  So......Mike's wife, Sandie (Smith Family Organic Farm), talked me in to taking a bunch of dandelion greens.  I know they are good for me but  I was perplexed with what to do.  I tried them in a salad and she was right....they are like arugula.  I did however have a large bunch so salad topping was a big much.  I needed something more plentiful.

So here is my recipe (this is basically a guess as I was making it up as a went along).  I was outstanding!!

Pistachio crusted rack of lamb on wilted greens.

1 c. pistachio meats
2 tbsp. mustard
2. tbsp honey
tbsp. olive oil
splash of wine vinegar
1 rack of lamb
sea salt with lavender tbsp olive oil
3 potatoes, peeled and quartered
6 cloves of garlic

3 tbsp oil
1 bunch dandelion greens
1 bunch Swiss chard
2 cloves of garlic thinly sliced
salt and pepper


Preheat to 375. Take the above (above the rack of lamb) a whirl in the small chopper to the pesto-like consistency.  Trim the rack and remove the fat.  Cut between the racks so that you can season between the ribletts.  Salt and pepper the rack then place meat side up in a pan that has been covered with olive oil.    Heat the rack for about 10 minutes.  Microwave the potatoes for 5 minutes on high to give them a running start. Place the "pre-cooked" potatoes in the oil, add the garlic cloves and salt with the sea salt and bake at 375 for 40 minutes.

While lamb cooks.  Heat 3 tbsp oil till nearly smoking.  Toss in chopped greens (stalks and stems removed), garlic, slat and pepper.  Cook till wilted.

Place greens on the plate.  Top with three ribletts and make sure to put the nut mixture on top of the ribs....the pesto is sort of crunchy and the nut favor compliments the lamb really well.

OUTSTANDING!!!!!