Rosemary Garlic Rack of Lamb Ingredients (4 Servings)

• 1 rack of lamb, 8 ribs
• ¼ cup extra virgin olive oil
• 2 tbsp. fresh rosemary
• 2 tsp. fresh thyme
• 8 garlic cloves
• Lemon zest, to taste
• Sea salt, to taste
• Fresh ground black pepper, to taste

Directions

Preheat the oven to 450F.

Place the rack of lamb in a large baking dish.

Season both sides of the rack of lamb generously with the sea salt and fresh ground pepper.

In a food processor, combine the olive oil, rosemary, thyme, garlic cloves, and lemon zest.

Pulse the ingredients until they’re finely chopped.

If you don’t have a food processor, chop the rosemary, thyme, and garlic cloves very finely and combine them with a bowl of the olive oil and lemon zest, mixing until well combined.

Rub the rosemary garlic marinade over the seasoned rack of lamb.

Place the rack of lamb with the fat side up on the baking sheet.

Roast for 15 minutes

Rotate the baking sheet to ensure even cooking and continue roasting for another 10 minutes for medium-rare meat or 15 minutes for a medium temperature.

Remove the roasted rack of lamb from the oven and transfer it to a cutting board.

Allow the oven roasted rack of lamb to rest for 10 minutes before slicing it into individual chops for serving.

Use a sharp knife to slice between the bones, then serve immediately.

Buon Appetito!

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Garlic Pork Cutlets with Peppers & Mushrooms Ingredients (6 Servings)

• 6 pork cutlets
• 3 tbsp. extra virgin olive oil
• 2 cups of mushrooms, sliced
• 2 garlic cloves, crushed
• 5 oz. Cento petite diced tomatoes
• ½ jumbo yellow onion, peeled and chopped
• 1 tsp. basil
• ½ tsp. oregano
• 1 large red pepper, sliced
• ½ cup water, if necessary
• sea salt, to taste
• fresh ground black pepper, to taste

Directions

Stir in the 2 cups of chopped mushrooms

Cook and stir the mushrooms until they are tender; around 5 to 7 minutes.

Transfer the mushrooms to a bowl and set aside.

Heat the remaining 2 tablespoons of olive oil in the skillet over medium heat.

Add the pork cutlets, browning both sides; around 4 to 5 minutes per side.

Place the pork chops on a plate, and then drain all but 1 tablespoon of drippings from the skillet.

Stir in the crushed garlic and chopped onion.

Cook and stir the ingredients over medium heat until the onion has softened and turned translucent; about 5 minutes.

Pour in the diced tomatoes, and season the garlic, onion, and tomato with basil, oregano, salt, and pepper.

Transfer the pork cutlets back into the skillet and cover with a lid. Let the ingredients simmer until the pork cutlets are tender and no longer pink in the center; about 45 minutes.

Stir in some water if the mixture becomes too dry.

Place the sliced red pepper on top of the pork cutlets and add the reserved mushrooms.

Continue to simmer until the red peppers are tender, 5 to 10 minutes.

To prevent the red peppers from overcooking, do not add them until the pork cutlets are cooked.

Let the dish cool before serving.

Buon Appetito!

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INGREDIENTS (12 Servings)

• 4 cups basil leaves
• 3 cloves garlic, peeled
• 1/2 cup walnuts, roasted
• 1/2 cup Reggiano Parmigiano
• 2 tbsp. lemon juice
• 1 tbsp. lemon zest
• red pepper flakes, to taste
• 1/2 cup extra virgin olive oil, add more if needed
• freshly cracked black pepper, to taste
• sea salt, to taste

DIRECTIONS

Add the basil, garlic, walnuts, Parmigiano, lemon zest, lemon juice, and red pepper flakes to a food processor or blender.

Pulse the food processor or blender a few times to break down the basil.

Slowly add the olive oil to the processor or blender, pulsing until the olive oil is well blended into the other ingredients and the mixture forms a loose paste.

If you think your pesto is too thick, add additional olive oil, one tablespoon at a time, until you reach the desired consistency.

Season with salt and pepper to personal taste.

This pesto can spice up several dishes. Try tossing with fresh pasta, use it as a spread on bruschetta or a panini sandwich, or as a replacement of tomato sauce on a white pizza. The choice is yours!

Buon Appetito!

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Pork Chop & Vegetable Skillet Dinner Ingredients (4 Servings)

• 4 pork chops
• ¼ cup beef or chicken-flavored broth
• 4 medium sized potatoes, cut into fourths
• 8 cherry tomatoes, cut into fourths
• 4 red onions, peeled and sliced
• 2 garlic cloves, minced
• 2 tbsp. olive oil
• sea salt, to taste
• fresh ground black pepper, to taste
• rosemary, to taste
• parsley, to taste

Directions

Heat 2 tablespoons of olive oil in a large heavy skillet over medium-high heat.

Add the pork chops to the skillet.

Cook the pork chops for about 3 to 4 minutes on each side, until browned, seasoning both sides with salt, fresh ground pepper.

Add the broth, potatoes, tomatoes, onions, garlic, and rosemary to the skillet.

Sprinkle with additional salt and pepper, to taste.

Cover the skillet and let it simmer for about 30 minutes, or until the vegetables are tender and the pork chops are slightly pink when cut near the bone.

Sprinkle with parsley before serving.

Buon Appetito!

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INGREDIENTS (4 Servings)

• 4 1lb. T-bone steaks
• 2 tbsp olive oil
• 2 sprigs of fresh rosemary, removed from stem
• 4 tbsp butter
• 4 garlic cloves, minced
• sea salt, to taste

DIRECTIONS

Remove the steaks from the fridge 30 minutes before cooking; this is to bring the steaks to room temperature and ensure your cooking times are more accurate.

Season both sides with salt and pepper, the more, the better!

Preheat the oven to 415F.

Add the olive oil and butter to an oven safe cast iron skillet and turn up the stove to high, allow the skillet to become hot.

Place the T-bones face down on the skillet and sear for 2 minutes on each side.

Add minced garlic and fresh rosemary to the skillet and immediately transfer your skillet directly to the oven.

For rare, bake for 1-2 minutes. Medium rare, 2-3 minutes. Medium, 3-4 minutes.

Depending on the thickness of the steak, it may take more or less time to bake. This recipe is ideal for 3/4 – 1-inch thick portions.

Remove the steaks from the oven and spoon the garlic and rosemary flavored butter over the top the steaks.

Plate the T-Bone Steak with Garlic and Rosemary and lightly cover with tin foil and let sit for 5 minutes before serving; this is important to bring your steak to its final serving temperature.

Buon Appetito!

The post T-Bone Steak with Garlic and Rosemary appeared first on Marios Meat Market and Deli.