What would be nice to go with stuffed pumpkin with everything nice that I made for FFWD ? I asked myself this many times before I cooked SPWEN and suddenly I saw my Curtis Stone book among the stack of new cookbooks ...I got an idea ! How about Roast Ribs With Parsley, Dijon and Chives ? And guess who vouch for it....yea Wild Boar ! He took me to the market early in the morning and I bought back some his cousin's ribs back for roasting LOL! Curtis Stone has this book titled " Relaxed Cooking With Curtis Stone " and I found this great Roast Rack Of Lamb with parsley, dijon and chives recipe from it :) I substituted rack of lamb with pork ribs :)
According to Curtis Stone , lamb racks have the perfect ratio of meat to fat to bone, which gives them an absolutely delicious flavor and considering how hassle-free they are to cook, they are a very easy way to make a meal seem special. I could not get the lamb rack and used pork ribs instead and nonetheless it tasted good just the same :)
I made some salad with avocado cream dressing and serve alongside the stuffed pumpkin and roast ribs :) this meal was delicious and would be a great idea to serve roast ribs and stuffed pumpkin for thanksgiving instead of roast turkey :p just kidding ! and perhaps some homemade pumpkin cinnamon rolls. Yum Yum !
succulent and juicy piece of roast ribs.....mmmmm
drool as much as you like :)
the fresh italian parsley and mustard coated roast ribs is to die for...
i will make this for the coming Xmas.....I am sure my Piggies would
love this for their Xmas dinner :)
I did not blend the avocado into paste , I prefer it mashed coarsely
so that I can get feel the avocado bits in my mouth :)
the delicious and tasty Stuffed Pumpkin With Everything Nice....yumyumm
A beautiful meal .....satisfying no doubt !
I told myself I am super woman...preparing all this
just for dinner......stuffed the pumpkin and while it is baking
in the oven, I seasoned the ribs and while waiting for its turn to
be in the oven, I prepared the pumpkin cinnamon rolls....
and everything fit in nicely , cooking and photo shooting all done and ......
and dinner was ready at 7.30pm sharp.......
I have no candles and no red wine at home
or it would be a romantic dinner for two !
Roast Pork Ribs - adapted from Curtis Stone " Roasted Rack of Lamb with parsley, dijon and chives "
Two 1 1/4- 1 1/2 - pound racks of lamb ( each with 8 bones ) well trimmed * I substitute with Pork ribs
Salt and freshly ground black pepper
2 tbsp extra virgin olive oil
1/2 cup finely chopped fresh flat-leaf parsley
1/2 cup finely chopped fresh chives * I omitted this
3 tbsps of Dijon mustard
Preheat the oven to 450°F. Place a large heavy frying pan over high heat. Sprinkle the lamb ( pork ) with salt and pepper. Drizzle 1 tbsp of the oil into the ot pand and place 1 lamb rack ( pork ribs ) in the pan, meat side down. Sear for about 2 minutes per side, or until golden brown on both sides. Transfer the lamb (pork) rack to a heavy baking sheet, meat side up. Repeat with the second lamb rack.
When both racks have been browned, transfer the baking sheet to the oven and roast the lamb ( pork ) for 15 minutes, or until a meat thermometer inserted into the center of one end registers 120°F for medium rare. Transfer the lamb ( pork) to a platter to rest for 10 minutes.
Sprinkle the parsley and chives evenly over a plate. Spread the Dijon mustard over the meat side of the lamb racks, and then press the mustard-coated side of the lamb (pork) firmly into the herbs, creating a green herb crust. Crave the lamb (pork) between the bones into individual chops. Place the chops on 4 serving plates, drizzle with the remaining 1 tbsp oil and any accumulated juices from the lamb ( pork) and the pan and serve.
2 ripe avocado
( mashed the avocado coarsely )
1 tsp of cajun/paprika
a pinch of salt
1 tsp of extra virgin oil
* chilli flakes - optional
Mix all the ingredients together and chill it in the fridge. Serve on your favorite salad of lettuce, tomato and cucumber
Have a pleasant Monday !
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