Pistachio and Cappellari breadcrumb crusted lamb rack with vegetables and spinach, cranberry and goat cheese quinoa.  Rosemary oil

serves two

2 lamb racks, frenched
¼ cup (60 ml) pistachios, chopped
¼ cup (60 ml) Cappellari breadcrumbs original
1 tbsp (15 ml) Dijon mustard
Olive oil for frying

Mix pistachios and Cappellari breadcrumbs.

Wrap bones with aluminum foil for a nicer presentation.
In a sauté pan heat olive oil on medium-high heat, sear lamb rack on both sides.
Brush lamb with Dijon mustard and coat with breadcrumb mix.
Preheat oven to 375° F (190° C), bake crusted lamb rack 20-30 minutes for medium on an oven tray
lined with parchment paper.  Let stand 5 minutes before cutting.

Rosemary oil
2 tbsp (30 ml) fresh rosemary, chopped
¼ cup (60 ml) olive oil

Mix.

Spinach, cranberry and goat cheese quinoa
1 cup (250 ml) quinoa
2 cups (500 ml) vegetable broth
1 cup (250 ml) spinach
1 tbsp (15 ml) dried cranberries
2 tbsp (30 ml) goat cheese

Rinse quinoa, bring to a boil in vegetable broth then simmer on medium-low heat 10-15 minutes
or until tender.  Steam spinach in a sauté pan with a little water or some vegetable broth, strain and chop.
Mix quinoa, spinach, cranberries and goat cheese.

Sautéed vegetables
Bell peppers
Broccoli
Garlic, chopped
Splash of olive oil
Salt, pepper

Clean and cut vegetables, chop garlic.
Blanch broccoli in lightly salted boiling water, strain.
In a sauté pan heat olive oil on medium heat, sauté garlic until lightly toasted then add vegetables, sauté.  Season with salt and pepper.

Plate and serve