BARRICKS INSURANCE SERVICES
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  Dear Insured,

Best wishes for a happy Easter! This Easter holiday provides a perfect time to reflect upon the wonders and blessings of life.

For adults and teens, there's the glory of spring, and for the little ones, there's the thrill of the Easter egg hunt.

One part of Easter celebration all families share is a fine Sunday meal. To help you celebrate your Sunday brunch or dinner, I'm enclosing a gourmet recipe for Mustard-Crusted Lamb. It makes the perfect dinner for two, but you can always make it part of a larger table or increase the ingredients proportionately for any size get-together.

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  Mustard-Crusted Lamb

1 (1 pound) New Zealand lamb rib roast (rack of lamb), 8 ribs, flap trimmed
Salt and pepper
3 tablespoon Dijon mustard with seeds
2 tablespoon chopped fresh mint or basil leaves
4 tablespoon chopped shallots
1/4 cup panko (Japanese bread crumbs)
3 small (3 ounces each) red potatoes, each cut into 4 wedges
2 tablespoons water
1/2 bunch (16 ounces) broccoli rabe, tough stem ends trimmed
1 teaspoon olive oil
3 tablespoons reduced-fat sour cream

Preheat oven to 425F.

Place lamb, meat side up, in small roasting pan. Sprinkle lamb with 1/4 teaspoon each salt and freshly ground black pepper.

In small bowl, stir together mustard, mint, and 2 tablespoons shallots. Reserve 2 tablespoons mustard mixture for sauce; spread remainder on lamb. Pat on panko to coat.

Roast lamb in oven 25 to 30 minutes for medium-rare (140 on meat thermometer) or until desired doneness.

Meanwhile, heat 4-quart saucepan of water to boiling on high. In microwave-safe medium bowl, combine potatoes and 2 tablespoons cold water.Cover with vented plastic wrap, and microwave on High 4 minutes or until fork-tender. Drain; toss with 1/8 teaspoon each salt and freshly ground black pepper. Keep warm.

Add broccoli rabe to boiling water in saucepan, and cook 3 minutes. Drain well; wipe pan dry.

In same saucepan, heat oil and remaining 2 tablespoons shallots on medium-high; add broccoli rabe and cook 2 minutes, stirring frequently. Toss with 1/8 teaspoon each salt and freshly ground black pepper. Keep warm. Stir sour cream into reserved mustard mixture.

Cut lamb into 2-rib portions, and place on 2 dinner plates with potatoes and broccoli rabe. Serve lamb with sour cream sauce.
  For all your health care needs,

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Jim Barricks
Toll free: (877) 566-5454
Email: insure@Barricksinsurance.com
CA License #0383850
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