This was my first time experimenting with lamb; My mom and I found a great lamb recipe online (I can’t remember where) and decided to make this, porcini risotto and a good salad for a dinner with my cousins. Here are the recipes:

Lamb (serves 4):


  • 2 racks of lamb
  • 3 tbsp. fine bread crumbs
  • 1 tsp. fresh thyme
  • 1 tsp. rosemary
  • 1 tbsp. French mustard
  • 1 tsp. olive oil


  1. Mix herbs, mustard and bread crumbs.
  2. Fry racks of lamb about 2 minutes on each side.
  3. Salt and pepper meat to taste. Rub herb mix on lamb (preferably with hands).

    I never got a chance to take a picture of the final dish, but this is what the racks look like before going into the oven.

  4. Bake lamb in a shallow roasting pan for 12 minutes at 350°.
  5. Let racks of lamb rest for about 10 minutes before serving.

We also made a port wine sauce to pour on the lamb:


  • 1/2 cup port wine
  • 3 tbsp. balsamic vinegar
  • 1 cup chicken broth
  • 1 tbsp. butter


  1. Whisk wine, vinegar and broth together and simmer for 20 minutes, or until it reduces a bit.
  2. Strain.
  3. Add butter and mix well.
  4. Salt and pepper to taste

While the lamb was in the oven, we made a porcini risotto. Porcini are my favorite mushrooms, but you can really use any type you want. Here is the recipe:

Risotto (serves 4):


  • 1 cup sliced porcini mushrooms
  • 1 garlic clove (finely chopped)
  • 1 shallot (finely chopped)
  • 1/4 cup halved cherry tomatoes (optional)
  • 1/2 cup Arborio rice
  • 1 1/2 cup chicken broth
  • 1 tbsp. butter
  • 1 tbsp. truffle oil
  • 3 tbsp. white wine
  • 2 tbsp. Mascarpone


  1. In a pot, sauté rice, shallots and garlic in olive oil (to seal rice and create a creamy texture when adding liquid).
  2. Add chicken broth and let cook for 5 minutes. Let sit, covered for about 15 minutes, until rice is cooked.
  3. Fluff the rice with a fork.
  4. While rice is resting, sauté mushrooms in a skillet.
  5. Add to the skillet: butter, truffle oil, white wine, cherry tomatoes (optional), mushrooms and cheese.
  6. Add the sautéed mixture to the risotto.
  7. Salt and pepper to taste.
  8. Sprinkle with Parmigiano Reggiano or Pecorino Romano.
  9. Serve hot and enjoy!

Mushroom Risotto

This is the salad with figs, prosciutto and mozzarella.