I love beautiful things in my kitchen - but it also has to be functional, because I detest counter clutter!
We now feature stunning Italian Majolica spoon rests from a variety of our Italian ceramic artisans that integrate functionality with spectacular beauty. These spoon rests will make you smile every time you cook!
Perfect for keeping sauces and other liquids off your countertops or stove, these Majolica spoon rests are lovely enough to give as housewarming gifts as well.
Yesterday, as I was in my kitchen enjoying my morning Italian roast coffee and watching The Today Show, there was a food feature with Ina Garten, better known as The Barefoot Contessa. Just in time for Easter, she demonstrated a quick, easy recipe for Rack of Lamb that won't cut into your Easter egg hunting time with the kids. Here it is:
Rack of Lamb
Ina Garten - The Barefoot Contessa
Serves 6
INGREDIENTS
• 1 1/2 tablespoons kosher salt
• 2 tablespoons minced fresh rosemary
• 3 garlic cloves, minced
• 1/2 cup Dijon mustard
• 1 tablespoon balsamic vinegar
• 2 racks of lamb, "frenched"
DIRECTIONS
In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute.
Place the lamb in a roasting pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
Preheat the oven to 450 degrees.
Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.
And once you've finished spooning the luscious juices over the lamb, give your spoon a beautiful place to rest with a genuine Italian Majolica spoon rest!
We now feature stunning Italian Majolica spoon rests from a variety of our Italian ceramic artisans that integrate functionality with spectacular beauty. These spoon rests will make you smile every time you cook! Perfect for keeping sauces and other liquids off your countertops or stove, these Majolica spoon rests are lovely enough to give as housewarming gifts as well.Yesterday, as I was in my kitchen enjoying my morning Italian roast coffee and watching The Today Show, there was a food feature with Ina Garten, better known as The Barefoot Contessa. Just in time for Easter, she demonstrated a quick, easy recipe for Rack of Lamb that won't cut into your Easter egg hunting time with the kids. Here it is:
Rack of Lamb
Ina Garten - The Barefoot Contessa
Serves 6
INGREDIENTS
• 1 1/2 tablespoons kosher salt
• 2 tablespoons minced fresh rosemary
• 3 garlic cloves, minced
• 1/2 cup Dijon mustard
• 1 tablespoon balsamic vinegar
• 2 racks of lamb, "frenched"
DIRECTIONS
In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute.
Place the lamb in a roasting pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
Preheat the oven to 450 degrees.
Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.
And once you've finished spooning the luscious juices over the lamb, give your spoon a beautiful place to rest with a genuine Italian Majolica spoon rest!
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