Hop Into Easter Dinner

MISSION, Kan., March 26, 2018 -- (Family Features) This Easter holiday, hop into a new tradition and swap your classic ham for savory lamb.

Photo Courtesy of McCormick

Cooking lamb can be easier than many might think. Simply try baking a rack of lamb crusted with a quinoa-hazelnut combination and topped with a mint pesto.

For a perfect, set-and-forget side, try slow cooker carrots, sprinkled with dill weed and lemon extract for a delightful spring dish.

Find more Easter recipes at McCormick.com and find McCormick Spice on Facebook and Pinterest.

Rack of Lamb with Quinoa-Hazelnut Crust and Mint Pesto
Prep time: 20 minutes
Cook time: 40 minutes
Servings: 6

2          tablespoons red quinoa
2          tablespoons white quinoa
1/2       cup water
1/4       cup, plus 1 tablespoon, finely chopped toasted hazelnuts, divided
2          racks of lamb, about 1 pound each
3          tablespoons olive oil, divided
1 1/8    teaspoons McCormick Gourmet Sicilian Sea Salt, divided
1/4       teaspoon McCormick Gourmet Organic Black Pepper
2          teaspoons lemon juice
2          tablespoons McCormick Gourmet Organic Mint
1/8       teaspoon McCormick Gourmet Organic Garlic Powder
1          cup plain Greek yogurt

Rinse quinoa; drain well. In small saucepan over medium-high heat, bring quinoa and water to boil. Reduce heat to low; cover and simmer 13 minutes, or until liquid is absorbed, stirring occasionally. Spread cooked quinoa on baking sheet to cool. Stir in 1/4 cup hazelnuts. Set aside.

Heat oven to 450 F. Brush racks of lamb lightly with 1 teaspoon oil. Sprinkle with 1 teaspoon sea salt and pepper. Coat lamb with quinoa mixture, pressing firmly to adhere. Place lamb on roasting rack in foil-lined, shallow roasting pan. Drizzle with 2 teaspoons oil.

Roast 20-25 minutes, or until desired doneness.

To make Mint Pesto: In small bowl, mix remaining oil, remaining hazelnuts, lemon juice, mint, garlic powder and remaining sea salt until well blended. Stir 1 teaspoon pesto into yogurt.

To serve: Carve lamb into chops. Drizzle with remaining pesto. Serve with yogurt sauce.

Lemon Dill Slow Cooker Carrots
Prep time: 10 minutes
Cook time: 3-4 hours
Servings: 6

            Nonstick cooking spray
2          pounds carrots, peeled and cut into 1/2-1-inch chunks
2          tablespoons water
1/2       teaspoon salt
2          tablespoons olive oil
2          teaspoons McCormick Dill Weed
2          teaspoons McCormick Pure Lemon Extract
2          teaspoons Dijon mustard
1          teaspoon white wine vinegar

Spray inside of 4-quart slow cooker with nonstick cooking spray. Add carrots, water and salt; toss to coat. Cover.

Cook on high 3-4 hours, or until tender.

In small bowl, mix olive oil, dill weed, lemon extract, Dijon mustard and vinegar. Stir into cooked carrots in slow cooker before serving.

Michael French
[email protected] 
1-888-824-3337
editors.familyfeatures.com

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