Maple Syrup and Dijon marinated Herb-Crusted Rack of Lamb with Roasted Tomatoes

What says spring better then maple syrup? Spring lamb!  This maple syrup and dijon marinated lamb taste sweet and tangy and the fresh herb crust is a perfect match to the lamb’s rich flavour. 

Maple Syrup and Dijon marinated Herb-Crusted Rack of Lamb with Roasted Tomatoes

Serves 4

1 8-bone lamb rack, french-trimmed

1/4 cup maple syrup

1 tablespoon dijon mustard

1 tablespoon chopped oregano leaves

1 tablespoon chopped rosemary leaves

1 cup plain breadcrumbs

2 tablespoon olive oil

2 vine stems of cherry tomatoes

Salt and pepper

Marinate the lamb overnight with maple syrup and dijon. When ready to cook, let the lamb come to room temperature.Preheat oven to 400 degree F.  Brush the lamb with olive oil and season with salt and pepper. Heat a large non-stick pan over high heat and cook the lamb for 4 minutes on each side, just until browned and remove from heat. Place the fresh herbs in a bowl with bread crumbs and olive oil. Toss to combine. Press the lamb into the breadcrumbs and place on a baking tray. Place the tomato stems of the tray drizzle with olive oil and season with salt.  Roast for 15 minutes for rare or 20 minutes for medium. Let the rack of lamb rest for 5 minutes before serving. 

Rice Pastiera with home-made candied orange

Pastiera Napoletana is a classic Easter dessert, it’s most commonly made using cooked wheat. Here I propose a version made with arborio rice and home-made candied orange. This dessert can be made a few days before Easter to let the flavors intensify, it is traditionally made on Good Friday to be had as a dessert on Easter Sunday.  

Rice Pastiera with home-made candied orange

Ingredients for pastry:

1/2 cup unsalted cold butter

2 cups of flour (substitute with rice flour for a gluten free pastiera)

1 whole egg, plus one yolk

1 tsp vanilla essence

1/2 cup icing sugar

zest of 1/2 lemon

Ingredients for the filling:

2 cups cooked arborio rice 

1/2 lemon zest

1/2 orange zest

2 tbsp butter

1 cup milk

2 cups ricotta

2 whole eggs, plus two yolks

1 tsp vanilla

1 tsp orange blossom water

1 1/2 cup sugar

1 tsp cinnamon

1 candied orange* recipe below

Ingredients for the candied orange

1/2 cup water

1/2 cup sugar

segments of 1 orange cut in cubes, 1/4 of the orange peel cut into tiny cubes

To make the pastry:

Mix the flour and sugar together in a bowl. Chop the cold butter into small pieces and rub into the dry ingredients until it resembles breadcrumbs (you can also use a food processor). Add the egg and vanilla essence, lemon zest and knead until the mixture comes together. Wrap in plastic film and chill for a couple of hours. 

Filling:

Follow the directions on the package of arborio rice to make 2 cups of cooked rice. Let cool. When you are ready to make the filling heat the rice in a saucepan over medium heat with the butter, milk and lemon and orange zest. Bring it to a low boil for about ten minutes and stir occasionally. Place the mixture in large bowl, let cool and place in the refrigerator. 

In a separate bowl, beat the eggs with the ricotta, sugar, vanilla, cinnamon and orange blossom water. Place in refrigerator. It’s best to make the filling one day before and allow the flavors to marry overnight in the refrigerator.

Candied Oranges

Bring water and sugar to boil in a skillet, stirring until the sugar dissolves. Add cubed orange and peel to skillet. Reduce the heat to medium-low and barely simmer for about 40 minutes, turning occasionally. Allow the orange to cool in the syrup. Using a slotted spoon place the candied orange or a parchment paper until ready to use.

Roll out about two thirds of the pastry and place in a greased 11 inch springform pan or a deep tart pan with removable bottom. Gently cut off the extra pastry around the edges and add to the remaining pastry, roll out the rest of the pastry and with a crimper pastry wheel cut long strips about 1 1/2 inch wide.

Fold the rice mixture with the ricotta mixture and add the candied oranges. Fill the pastry lined spirngform pan. Gently place the lattice strips to the edge of the pastry in a criss-cross. Brush the lattice gently with some egg to make it shiny.

Bake in a pre-heated oven at 395 degree F. for about 60 minutes or until the top is golden brown. The house will be filled with a beautiful aroma of orange blossom.

Allow to cool completely before removing from pan, it’s best to serve it one day after. The Pastiera can be stored in the fridge for 4-5 days