FOR THE HOME
Here’s to Summer
E N J O Y A C O C K TA I L + D I N N E R R E C I P E F R O M @ E AT S W I T H M I R Ber r y & M int Vodka Smash · 1/4 lime, cut into 2 wedges · 5 large mint leaves · 8 raspberries or blackberries · 1 ½ ounces vodka of preference · ½ ounce simple syrup · Soda water (for serving) · Crushed ice (for serving) 1. Place the lime, mint leaves, and berries in the bottom of a cocktail shaker to muddle. Gently mash ingredients to extract flavors (be sure not to over muddle!). 2. Add vodka, simple syrup and ice cubes to cocktail shaker. Shake until well mixed and ingredients have combined, then pour into a glass with crushed ice and splash of soda water.
Gar lic H er b C r us ted Lamb · 2 prepared racks of lamb (clean ends of bones / “Frenched”) · 3 tablespoon olive oil · ½ cup breadcrumbs · ½ cup parmesan cheese · 1 tablespoon fresh rosemary, minced · 1 tablespoon fresh thyme, minced · ¼ cup fresh parsley, minced · 1 large clove garlic, minced · Salt and pepper 1. Preheat oven to 450° F and generously coat bottom of a shallow roasting pan with olive oil. 2. Combine breadcrumbs, parmesan, rosemary, thyme, and parsley. In a separate bowl, mash the minced garlic with salt. Combine garlic mixture to herb mixture. Stir in pepper and the 3 tablespoons of olive oil. Set aside. 3. Prepare lamb. Rinse lamb racks well and pat dry. Transfer to a cutting board and trim most of the excess fat. Place lamb fat-side up in the roasting pan. Using roughly half of herb mixture, coat lamb. 4. Roast lamb for 10 minutes; reduce heat to 400° F and continue roasting for another 10 minutes (or until lamb reaches 120° F). Remove from the oven and let sit for 10 minutes before carving and serving.
! y -@eatswithmir o j n E
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