I used a recipe found in baking sheet's earlier postings, and I added peanut butter to her recipe. I used half the batter for cupcakes and the half was baked in heart-shaped silicon molds. Both turned out wonderful, and was a big hit with the family. Here are some pictures of my bakes. Thanks Baking Sheet for this recipe!
My children love lamb. And I love watching them chomp down on these trimmed racks of lamb while holding them with their little fingers. Made these today, and everyone enjoyed it!
On the menu today was Rack of Lamb with saute spinach, garlic mashed potatoes and roasted grape tomatoes. I found the recipe for the breaded and baked lamp chops from Gourmet, and here's the recipe.
2 (8-rib) frenched racks of lamb
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1 teaspoon vegetable oil
For herb coating
1/2 head new garlic, minced
1/4 cup finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 tablespoons extra-virgin olive oil
Brown lamb: Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch.Transfer racks to a roasting pan.
Coat and roast lamb: Put oven rack in middle position and preheat oven to 350°F.Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 120°F, 5 to 10 minutes more. Let stand, covered, 10 minutes. Cut each rack into 4 double chops.
Recipe from Gourmet