Watch T.J. Robinson create a savory meat dish that will satisfy even the pickiest of eaters.
1 rack of lamb (about 2 pounds)
1/4 cup fresh-pressed olive oil
2 garlic cloves
1 tablespoon pimentón (smoked paprika)
Freshly ground black pepper
1 medium slice rye bread, broken into pieces Preparation
Heat the over to 450 degrees. Trim the lamb of excess fat, but leave a layer of fat over the meat. Cut about halfway down the bones between the chops; this allows the meat between them to become crisp.
Put the oil, garlic, and paprika and a sprinkle of salt and pepper in the food processor and purée; add the bread and pulse a few times to make rough crumbs. Rub this mixture over the meat side of the rack and sprinkle with more salt and pepper.
Put it in a roasting pan and into the oven; roast 18 to 20 minutes. Insert an instant-read thermometer straight in from one end into the meatiest part. If it reads 125 degrees or more, remove the lamb immediately. If it reads less, put the lamb back for 5 minutes, no more. Remove and let sit for 5 minutes.
Serve, separating the ribs by cutting down straight through them.
Watch T.J. Robinson as he makes a deliciously healthy Olive Oil Egg Saladwith olives!
4 large eggs, hard boiled, peeled and cooled
1/4 cup thinly sliced scallions, cut on the diagonal
1/4 cup thinly sliced celery hearts with leaves
Salt and pepper to taste
1/2 cup rough chopped green olives (with or without pimento)
Pinch of red pepper flakes
1/2 cup roughly chopped flat-leaf parsley
3 to 4 tablespoons fresh-pressed olive oil
Chop eggs into large rough pieces and put in a medium bowl.
Add scallions, and celery and season with salt and pepper.
Add olives, red pepper, parsley and fresh-pressed olive oil.
Toss to combine and mash lightly with a fork to amalgamate. (Combine just before serving to keep the mixture fresh looking.)
You can serve this vibrant egg salad a lot of ways. Try toasted, buttered bread, sandwich wraps, lettuce cups or the Outer Aisle sandwich thins we used in the video. Top with arugula leaves and an extra drizzle of fresh-pressed olive oil.
Nando’s Peri-Peri Sauce is my go-to brand (both spellings are correct!). For the blue cheese dip, the ultimate is Cabrales, an artisanal blue from Asturias, Spain. And for even more flavor, I’m replacing celery sticks with fresh fennel. The only prep work—still fast and easy—is the marinade for the drumsticks. Since they need time to absorb all the spices, I like to do this early in the day.
For the drumsticks
2 tablespoons pimentón (smoked Spanish paprika)
2 teaspoons coarse kosher or sea salt
1-1/2 teaspoons ground cumin
1-1/2 teaspoons dry mustard
1-1/2 teaspoons ground fennel seed
1 teaspoon freshly ground black pepper
12 meaty chicken drumsticks
Extra virgin olive oil
Large fennel bulb
For the glaze
3 tablespoons butter
1 clove garlic, minced
1/2 cup Nando’s Peri-Peri Sauce or your favorite hot sauce
1 tablespoon fresh lemon juice
For the dip
1/2 cup crumbled Cabrales or other artisanal blue cheese
3/4 cup sour cream
1/4 cup mayonnaise
1 teaspoon Worcestershire sauce
1 to 2 tablespoons milk or cream (optional)
Extra virgin olive oil
Combine the pimentón and other spices in a small bowl. Place the drumsticks in a large bowl (or a large resealable plastic bag) and coat them with olive oil. Add the spice mixture and use your hands to distribute it evenly. Cover and refrigerate for 4 to 8 hours.
To cook, preheat your oven to 400°F. Line a rimmed baking sheet with foil, then top with a wire rack. Oil the rack and arrange the drumsticks on it. Bake until cooked through, 40 to 45 minutes, turning once or twice with tongs. (Alternatively, you can grill the drumsticks.)
While the chicken is cooking, make the dip and the glaze. For the dip, mash the blue cheese in a bowl with a fork. Whisk in the sour cream, mayonnaise and Worcestershire sauce. If desired, thin with the milk or cream. Transfer to a serving bowl and drizzle with olive oil.
For the glaze, melt the butter in a small saucepan over medium-low heat. Add the garlic and cook for 2 to 3 minutes. Stir in the piri-piri sauce and lemon juice and bring to a simmer. When the drumsticks are cooked through, remove from the oven, brush on all sides with the glaze, and return to the oven for 5 minutes to set.
To plate, trim the fennel bulb, reserving the feathery fronds. Cut in half lengthwise, remove the core, and then slice each half into small wedges. Arrange them on a platter with the drumsticks, garnish with the fronds, and serve with the dip.
Yields 4 appetizer or 2 hearty main dish servings.
The Fresh-Pressed Olive Oil Club 1854A Hendersonville Rd #20, Asheville, NC 28803 Club Member Service Toll-Free Number: 1-888-963-4582