Once upon a time, not so long ago, in a place far, far away called Rochester there was a group of friends. Everyone’s families were scattered here and there throughout the country making it difficult sometimes to get home for holidays. So one Easter, two of the friends, who also happened to be married, decided to go for a walk. During that walk they discovered the only bar open in the entire fair city of Rochester. Why keep this wonderful secret all to themselves? They called their friends and invited them to hang out. And so Dysfunctional Easter was born. Every year since, these friends have joined together on Easter Sunday at the sole open bar in the mystical city called Rochester to drink pink Easter drinks often referred to as Screaming Beavers because that’s what that kind of drink is called.
Lest you think these people are sloppy heathen drunks…Dysfunctional Easter always ended with an amazing dinner at the home of the couple who christened this very special occasion.
Sadly Mr. Moose and I have not been able to partake in Dysfunctional Easter on the east coast. But we have decided to recreate the event here on the left coast. There are substantially more bars open on Easter in Portland. I really shouldn’t be surprised. So…we kicked off PDX Dysfunctional Easter at Bunk Bar with Turbo Shady’s and Icebergs. The latter being a PBR topped with a frozen margarita. Crazy good. Then moved on to our backyard for gin and tonics and wine. I totally planned on making dinner that night. But the combo of Icebergs and wine got the best of me rendering me incapable of cooking that evening. We had pizza. Don’t judge.
But the following evening I made Easter dinner. Is there such a thing as Easter Monday? There is now. I made Rack of Lamb with a Caramelized Shallot and Thyme Crust, Roasted Asparagus, a Spring Salad and Parker House Rolls from Trader Joe’s.
This recipe is from www.epicurous.com
Rack of Lamb with a Caramelized Shallot and Thyme Crust
- 1 1/2 tablespoons olive oil
- 3 large shallots, chopped (about 1/2 cup)
- 3 tablespoons balsamic vinegar
- 1/2 cup fine fresh bread crumbs
- 1 1/2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme, crumbled
- a frenched rack of lamb (7 or 8 ribs) at room temperature, trimmed of as much fat as possible (Do not be afraid of rack of lamb. One of the easiest things you’ll ever make. Really.)
- 1 teaspoon Dijon mustard
Preheat oven to 400°F.
In a small skillet heat oil over moderate heat until hot but not smoking and cook shallots with salt and pepper to taste, stirring, until golden, about 5 minutes. Add vinegar and boil until liquid is evaporated. Remove skillet from heat and stir in bread crumbs, thyme, and salt and pepper to taste.
Season lamb with salt and pepper and arrange, ribs side down, in a small roasting pan. Spread meat side with mustard and pat on crumb mixture evenly. Roast lamb in middle of oven until a meat thermometer registers 135°F. for medium-rare, 25 to 30 minutes.
Carefully transfer lamb to a cutting board and let stand 5 to 10 minutes. Slice lamb into chops.