Parmesan Crusted Tilapia

As I've stated previously, hubby and I have been on a little kick to try and lose weight. I'm proud to say that I have lost 20 pounds since January and I am feeling so much better about myself. I don't usually brag about things like this and I hate feeling like I'm rubbing it in people's faces. But I have been working my butt off for the last 4 months and I am proud of what I have accomplished. The biggest thing was changing my eating habits. At the beginning, I did work out some, but then in early March, I developed bronchitis and was told to take it easy for the next few weeks. That interrupted my schedule and I haven't gotten back into the swing of things. :/ Hopefully I can jump back in soon and keep working on my weight loss. For now, I'm very much satisfied with my results and I think I will definitely continue to stick with it. :)

As for today's recipe - since we have been very careful with our meals, we have stuck to a lot of tilapia and chicken breast. Most of the time I don't do a whole lot of seasoning or fancy extras. But I found this recipe and decided I really wanted to try it. Since then, I have made it 2 or 3 more times. It is delicious, and the parmesan gets all crunchy and crusty on top and tastes sooooo good. It's very simple to make and is a tummy pleaser when you want something with a little more flavor. The original recipe called for garlic salt, but I try not to add salt to many of my recipes so I just used garlic powder. 

Parmesan Crusted Tilapia

Photo taken on my iPhone... sorry about the quality!

Ingredients

3/4 cup Italian seasoned bread crumbs

1/3 cup Parmesan cheese

1 tsp garlic powder

1 tsp dried oregano

4 tilapia fillets

Directions

Preheat over to 425 degrees Fahrenheit. 

In a shallow bowl, combine the bread crumbs, cheese, garlic, and oregano. 

Coat the fillets in the crumb mixture. Place on a baking sheet coated with cooking spray. 

Bake for 8-12 minutes or until fish flakes easily with a fork. 

See? Told you it was easy!

Xoxo, 

Jen

The Incredible Turkey Burger

For quite some time now, the hubby and I have tried to cut down on the amount of red meat we put into our systems. Every once in a while we will indulge, but we have noticed how differently our bodies feel after we do have a big juicy steak.  We feel much more sluggish, and I for one can practically feel my body trying to break down the red meat and it seems to be working so hard. So we have substituted eating regular burgers and ground meat for ground turkey and turkey burgers. Surprisingly, it is very good. While on the drier side, if you season properly and cook it pretty much as you would cook the meat, it can be very flavorful and extremely enjoyable.

I almost prefer these turkey burgers to any burger that I could eat elsewhere. Almost.

It's a fairly easy recipe and one that doesn't require a whole lot of thought or effort. I put them on a sandwich thin and topped with ketchup. I've also eaten the patty alone with sweet potato fries, or with just a salad (to keep it on the light side).  If you have the ingredients (which you should), you could probably make these for tomorrow's dinner.
And I certainly hope you do!

Enjoy!

Delicious Turkey Burgers

Yield: 4 burgers


Ingredients
1 lb ground turkey
1 tbsp + 1 tsp Italian-style breadcrumbs
1 shallot, finely diced
1 egg white, lightly beaten
1 1/2 tbsp chopped fresh parsley (you can also use dried parsley, just double it)
1 clove garlic, peeled & minced
1/4 tsp salt
1/8 tsp ground pepper
1 tsp dried rosemary
2 tbsp Feta cheese

Directions
1. In a large bowl, mix all ingredients. Form into 4 patties.
2. Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees Fahrenheit.
3. Serve as desired & enjoy!


xoxo,

Jen

Roast Pork Loin

A couple Sundays ago, my hubby and I invited his parents over. Whenever we have anyone over, I go into hyperdrive and freak out because I want my food to be perfect. This time was no different.We bought a pork loin and I decided to alter a recipe I had already tried once before.  Pork can turn out very dry if it isn't done right, so I am always scared of making it. However, this recipe manages to always turn out perfectly. The last time I made it, I seasoned it right before putting the roast in the over, but this times, I sealed it and marinated for about 4 hours. the result was a juicy, savory, and leftover-worthy pork roast. I hope you will enjoy this meal as much as we did!

Roast Pork Loin

Ingredients
3 cloves garlic, minced
1 tablespoon rosemary, plus several whole sprigs
juice from 1/2 a lemon
salt & pepper to taste
2 pounds boneless pork loin roast
1/4 cup olive oil
1/2 cup white wine

Directions
1. Preheat oven to 350 degrees Fahrenheit.
2. Crush garlic with rosemary, lemon, salt, and pepper, making a paste.
3. Pierce meat with a sharp knife in several places (I make pretty deep cuts along the length of the roast) and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
4. Place pork loin in the oven, turning and basting with pan liquids. About 45 minutes through, pour in the white wine and stir to loosen the bits of food on the bottom.  Cook until the pork is no longer pink in the center, about 1 hour and 30 minutes. Serve with pan juices.  and garnish with rosemary sprigs.

Enjoy!

Xoxo,

Jen

Roast Chicken with Shallots

Again, I've been terrible. So sorry (I should probably just stop apologizing and resign myself to the fact that I will not post every single day).  I have a few things I definitely want to post about, and I've been brainstorming topics.  But for today, I have a delicious recipe.

I found this dish over a year ago and I probably make it at least once a month. I honestly have no idea where I got it from - I have adapted it over time to make it my own, subbing out ingredients, cutting out others, adding still others in.  It's so easy and it's the kind of dish that makes people think you spent a long time slaving over. It has a super savory flavor and everyone who has tried it has asked me for the recipe. Definitely something to try if you like chicken with some real flavor.

The side dish is Onion Roasted Sweet Potatoes.  This is something I make ALL the time.  We love sweet potato in my house, so we always have them on hand. While peeling and chopping the sweet potato isn't my favorite part, it always relaxes me. Aside from that, the dish couldn't really be any easier.


Roast Chicken with Shallots & Onion Roasted Sweet Potato

For the chicken: 

Ingredients

2 tbsp olive oil

2 tbsp balsamic vinegar

1/2 tbsp soy sauce

1/2 tbsp honey

2 large shallots, peeled and minced

4 pieces bone-in chicken (You can use any kind - I have made this recipe with chicken breast, chicken thigh, etc.  Just adjust cooking time accordingly)

Coarse salt, freshly ground pepper (for seasoning)

Directions

1. Preheat over to 425 degrees. 

2. In a baking dish large enough to hold all the chicken in a single layer, combine the first five ingredients, whisking to combine. 

3. Toss the chicken in, coating it with the shallots. 

4. Season the chicken with salt and pepper. 

5. Place the chicken face up on the pan in a single layer. 

6. Bake for 20 minutes, until the chicken starts to brown on top. Turn the chicken over and spoon the pan juices and shallots on top. 

7. Bake for an additional 20 minutes or until the chicken is cooked through and the shallots are caramelized. 

8. Remove from the oven, serve, and enjoy!

For the sweet potato: 

Ingredients

2 large sweet potatoes, peeled and chopped into 1/2" - 1" chunks. 

1 packet Lipton Recipe Secret Onion Soup and Dip Mix

2 tbsp olive oil

Directions

1. Preheat oven to 425 degrees. 

2. In a large bowl, mix all three ingredients, making sure that the sweet potato is well-coated. 

3. Place in a single layer in a baking dish. 

4. Bake for 20 minutes. 

5. Toss the potatoes, and bake for an additional 10-15 minutes, or until you can easily spear the potato with a fork. 

6. Remove from the oven, serve, and enjoy! 

XoXo, 

Jen

Teriyaki Salmon with Mushrooms

I'm happy that my computer is back up and running. I have a few things going on and the month of May is a crazy month in the world of teachers, but I promise that I will try and update as often as possible.  

Before I begin with the recipe - here's a photo I wanted to share of a friend of mine.  Her name is Jenna, and she came over this weekend and made Guava Dip.  It was absolutely delicious, and she wanted to be sure that I posted her photo on the blog!  That is probably her favorite recipe and she goes crazy every time I make it! ;) I'm really excited that so many of my friends like the blog and follow it! I hope I can continue to make you guys happy and keep you as readers!

So today's recipe comes from a Cooking Light cookbook, and to be totally honest, every recipe I have made from here has been absolutely phenomenal. They are light, and really quick to make.  This one in particular was really fast. There's not a whole lot to say about it. I love seafood - all kinds, in almost any way, shape, or form. So I had this recipe tagged to try, and I'm very glad that I did! 

Teriyaki Salmon with Mushrooms

Ingredients 

1/8 cup red cooking wine

1/8 cup low-sodium teriyaki sauce

1 tablespoon light brown sugar

1 teaspoon olive oil

4 oz presliced baby portobello mushrooms

2 skinless salmon fillets (about 1 to 1 1/2 inches thick)

Combine wine, teriyaki sauce, and brown sugar in a small bowl; stir to dissolve sugar. 

Heat oil in a large nonstick skillet over medium-high heat; add mushrooms, and saute 4 minutes or until tender. Add 1/3 of the teriyaki mixture to mushrooms. Reduce heat, and simmer 1 to 2 minutes or until liquid almost evaporates. Spoon mushroom mixture into a bowl; set aside. 

Heat pan over medium-high heat; add fillets. Cook 3 to 4 minutes on each side or until browned on all sides. Add mushrooms and remaining teriyaki mixture into the pan; cook 2 minutes. Transfer fillets to a serving platter, and top with sauce and mushrooms. Yield: 2 servings. 

Recipe adapted from Cooking Light: Fresh Food Fast Weeknight Meals

Pan-Fried Shrimp

I have a massive backlog of recipes and photos, and everytime I upload pictures, I kind of get stressed out that I haven't posted about them. lol
My goal is to upload as many things as possible this week - unless it turns out to be a crazy week again. :/  I really have been keeping busy in the kitchen and I have so much great stuff to share with you guys, but it feels like my days don't have enough hours in them. I'm counting down the days until my spring break. lol

This meal was really tasty. I made these shrimp with the veggie stir fry from my last post, and they were delicious. They were also fairly easy to make. I used pre-peeled shrimp, so it made my work that much quicker. :)

Pan-Fried Shrimp

Ingredients

1 cup panko (Japanese bread crumbs)

2 tbsp chopped cilantro

1 lb shrimp - peeled & deveined

1/4 tsp salt

1/4 tsp black pepper

1 large egg, beaten

2 tsp water

2 tbsp olive oil

Instructions

Combine the panko and cilantro in a shallow dish. 

Sprinkle the shrimp with salt & pepper. Combine the egg and water in another shallow dish. Dip the shrimp in the egg mixture, then dredge in the panko and cilantro mixture until covered. Place in a single layer on a plate. Repeat the process with the remaining shrimp, egg, and crumbs. 

Heat oil in a large nonstick skillet over medium high heat. Add shrimp, cook for 2 minutes on each side (or until done). Drain shrimp on a paper towel and serve. 

Recipe adapted from:  Cooking Light: Fresh Food Fast Weeknight Meals

Black Truffle Steak and Baked Sweet Potato Fries

I'm sorry I haven't been posting - work has been absolutely nuts and our social calendar has been nonstop as well. I'm hoping to catch up in the next few days - I have SEVERAL recipes I want to share with you all. :)

So let me preface this by saying how much I love sweet potatoes. I can eat them all the time and in many different forms. I just think they are so tasty and filling. Today's post comes with help from my assistant chef, my hubby Eddie. :) I am definitely not a grill master, and honestly, the grill kind of scares me, so I let him take care of that when the time comes for it.

This meal was delicious. The steak was juicy and tender, and since we only seasoned it with Kosher salt and pepper, you could really taste the great cut of meat.  I garnished it with a dash of Black Truffle Salt and it added a tiny hint of truffle flavor. It was oh-so-good.

I'll let the dish speak for itself, although pictures don't really do it justice.


Black Truffle Steak and Baked Sweet Potato Fries

Ingredients

16 oz New York Strip (or other read meat) divided (YES, we eat big portions of steak... you can adjust to whatever you want to eat)

Kosher salt and black pepper (for seasoning)

1 tsp black truffle salt (optional) Available Here

2 large sweet potatoes, peeled and sliced into thin fries

1 tbsp olive oil

1 tsp Kosher salt

1/2 tsp black pepper

1/2 tsp black truffle salt

Instructions


For the fries, preheat oven to 350 degrees. In a large bowl, mix sweet potato, olive oil,  Kosher salt and pepper.  Spread evenly in a single layer on a large nonstick baking sheet. Bake for 12 to 13 minutes, then flip fries over. Bake for another 10 to 12 minutes, or until the fries begin to brown on the edges.  Remove from the oven and sprinkle with black truffle salt.

For the steaks, while the fries are in the oven, preheat your grill.  Season steak pieces with Kosher salt and pepper.  Over medium-high heat, grill steaks for 7 minutes on one side, then turn and grill for 5 minutes on the other (for a Medium steak), or until desired done-ness. How long you cook it also depends on the thickness of the steaks. Remove from the flame, sprinkle with a dash of Truffle salt, and serve.

Roast Chicken and Vegetables

So since we pigged out on delicious food all weekend, this week has been a little more on the low-key, less fattening side. Monday night was definitely a "no rice, no pasta" kind of night. Chicken and veggies were the players in this meal.

I also didn't want to include a lot of sauces, and seeing as I got my delicious Florida Sunshine seasoning at Mickey's Pantry this weekend, I decided I would use that. It is a salt blend, so I didn't want to use too much, but luckily, there was no need to! The seasoning itself was delicious. If you don't have this seasoning, no worries... use 1 1/2 tbsp salt, 1 tsp pepper, 1 tsp grated ginger, and 1/2 tsp lemon zest. It also uses dried rose petals, so if you want to pulverize some and toss that in, too - great!

I had a lot of veggies, and I really wanted to use them so that they didn't go bad.


Roast Chicken and Vegetables

Ingredients
1/4 cup chopped onoins
1 large red bell pepper, seeded and sliced
1 large yellow pepper, seeded and sliced
6 asparagus spears, chopped
1/2 cup sliced mushrooms
6 baby carrots, chopped (I used organic, non-engineered carrots, and I also threw in the chopped greens from the tops of the carrots - they added a pretty intense flavor)
2 garlic cloves, minced
1 tbsp paprika
1 tbsp Florida Sunshine seasoning
1 tbsp olive oil
1/2 tsp black pepper

4 boneless, skinless, chicken thighs
1/2 tsp black pepper
1 tsp Florida Sunshine seasoning


Directions
Preheat oven to 350 degrees. Mix vegetables, garlic, paprika, Florida Sunshine, olive oil, and pepper in a large bowl until completely mixed and vegetables are coated.

Coat a baking sheet with nonstick cooking spray and set aside.  Season chicken with pepper and Florida Sunshine.  Place chicken on the baking sheet and bake for 10 minutes on one side. After 10 minutes, turn chicken and place vegetables on the sheet as well, spreading as evenly as possible.  Bake for another 10 minutes. Once 10 minutes have passed, change the setting on the oven to broil, and leave chicken and vegetables in oven. Broil until the chicken and vegetables begin to brown, about 4-6 minutes.

Serve and enjoy!

xoxo

Jen

P.S. This is an original recipe. :)

Stuffed Portobello Mushrooms

Well I hadn't posted in a few days, but I hadn't really cooked much since my last post - we had a very busy President's Day weekend.
Some of the highlights:

Farmer's Market - where I purchased several of the fresh ingredients that are used in today's post! Yum!
Boat Show - we went to see the huge yachts and really enjoyed ourselves and pretending we could afford yachts that were over 100 feet long.
Coconut Grove Arts Festival - Lots of delicious food and drinks, and some pretty good art, too. ;)
Movies - "Just Go With It" Super cute, super funny movie. Eddie and I were in stitches the whole time!  Definitely recommend the movie - the kids in the film might actually be my favorite part, they were too adorable!

At the Arts Festival

At the Boat Show

On to the food... as I mentioned earlier, we went to the Farmer's Market and bought a few fresh ingredients for the week. One of the things I've really been wanting to make is stuffed Portobello mushrooms, so I made sure we bought some mushrooms.

The recipe packs a very flavorful punch and was pretty easy to make (I feel like I say that about all my recipes. lol).  The original recipe was for the mushrooms to be grilled, but I didn't really feel like grilling anything, so I went with this way.  I liked this meal a lot - it is very light (the original recipe says it is 216 calories per serving!), so after a weekend of stuffing my face with anything and everything you can imagine, this was a great light meal to have at the beginning of the week. And again, it was very flavorful - the cheese and oregano give it a great taste.

Stuffed Portobello Mushrooms

Ingredients
2 portobello mushroom caps
2 teaspoons olive oil, divided
1 garlic clove, minced
1 small onion, minced
1 1/2 teaspoons chopped fresh oregano
1 cup bagged baby spinach leaves
1/4 cup grated Parmesan cheese
1/3 cup Italian-seasoned panko
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon black pepper

Directions
Remove brown gills from undersides of mushrooms using a spoon; discard gills. Set mushroom caps aside.

Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add mushroom caps, garlic, and onion; saute 2 minutes. Remove mushroom caps from heat. Add oregano and spinach to skillet; saute until spinach wilts.

Transfer spinach mixture to a medium bowl; stir in remaining 1 teaspoon oil, cheese, panko, vinegar, and pepper. Divide evenly among mushrooms, spooning onto gill sides.

Return mushrooms to skillet, and saute mushrooms with filling for 5-7 minutes.

I served this with asparagus spears, which I also sauteed (in the same skillet), after seasoning with salt, pepper, and paprika.

Enjoy!

Xoxo, 

Jen

Recipe adapted from: Cooking Light Fresh Food Fast Weeknight Meals

Alfredo Pasta with Chicken and Italian Sausage

So I'm going to admit something...

I use store bought sauces! Ahhh, there I said it!

On my cooking "bucket list" several items are sauces, and a lot of times, for simple sauces, I make them myself. Pesto, for example, is one I absolutely do not buy - it tastes sooo much better from scratch. But whenever I make pasta it is usually because I'm not in the mood to work too hard. Today was one of those days.  I'm pretty sure that making alfredo sauce from scratch will do one of two things. 1) Make me never want to eat alfredo sauce again because I will know just how fattening it is (that happened to me with hollandaise sauce :(  So sad.) 2) Make me never want to eat store bought alfredo sauce because it is so good.
So one day, soon, I will make my own.  But for today's recipe, I let myself off easy and went with something that wouldn't make me work too hard. <b></b> So if you consider yourself a sauce snob, either stop reading here or find yourself a recipe for alfredo sauce from scratch and throw it together, substituting it for the store-bought one I include.

I was looking through my freezer and found some Italian sausages, so I decided to add those into the mix.  I enjoyed it, but it might not be something that everyone likes. You can sub the sausage for shrimp, or you can cut it out altogether if you want. Either way, the recipe was delish, and Eddie might as well have licked his plate clean (always a great sign, right?).

Alfredo Pasta with Chicken and Italian Sausage

Ingredients
2 boneless skinless chicken breasts
2 links Italian sausage
1 cup mushrooms, sliced
2 tbsp olive oil
salt and pepper, to taste
1/4 cup chicken broth
1 tbsp chopped parsley
1 1/2 cup Rotini pasta
1 jar alfredo sauce
chopped parsley, for garnish (optional)

Cook pasta according to package directions. Once ready, set aside.
In a large saute pan, heat olive oil.  Season chicken breasts with salt and pepper, place in pan, along with sausage links. Once chicken has become golden on one side, flip over, adding the chicken broth to the pan (this keeps everything very juicy).  Add the mushrooms and parsley.  Turn the sausage links periodically so that they cook through.
Once the chicken and sausages are cooked, remove from heat and cut into strips. Add the mushrooms, chicken and sausages to the cooked pasta. In the same pan where you cooked the chicken, pour the alfredo sauce until just boiling.
Serve the pasta mixture and pour the warmed alfredo sauce over it, garnishing with parsely. Enjoy!

Xoxo, 

Jen

Chicken with Lemon and Garlic

Right after my hubby and I bought our home and had finished furnishing and painting the place, we invited our parents over for a home-cooked meal by yours truly. I was petrified. What the heck should I make? How could I be sure it would be good? So I went with something simple and straightforward, with ingredients I knew everyone would enjoy. 

It was super easy, and the chicken came out the way my father-in-law likes it - "con color".  

Last night I wasn't feeling so hot, so I decided to do something I knew and could finish quickly. This time, I changed it up and instead of doing chicken breast strips, which meant I would have to cut up the chicken, I used whole chicken thighs, since I had them defrosted already. It was very full of flavor, and I was done cooking it, including prep and everything, in under 20 minutes.  (You can't say that's not fast!) Definitely a great weeknight meal, and one that I know I'll be repeating again. 

Chicken with Lemon and Garlic

Ingredients

5 boneless skinless chicken thighs or 2 skinless chicken breast fillets

2 tbsp olive oil

1 yellow onion, thinly sliced

4 garlic cloves, finely chopped

1 tsp paprika

Juice of 1 lemon

2 tbsp fresh parsley, chopped

Salt and ground black pepper

Directions

Heat oil in a large frying pan. Stir in the chicken, onion, garlic, and paprika over medium-high heat until cooked through, about 4 minutes on each side.

Once cooked, add the lemon juice and parsley and season with salt and pepper to taste.

Serve hot, and enjoy!

Adapted from Best Ever 30-minute Cookbook by Jenni Fleetwood

Xoxo, 

Jen

A Pink Twist on a Weekend Favorite...

So Eddie & I just finished devouring this and thought I needed to share right away. I was cleaning out magazines, which I do a couple times a year, because they start stacking up.  However, before tossing them, I always tear out recipes I'd like to try.  I came across this one from Everyday with Rachael Ray and tore it out, but since we still hadn't had lunch, I decided to make it for today's lunch... after all, it is pink!  I love gourmet burgers, so I definitely thought this was deeee-lish.

I didn't have all the ingredients listed, so I substituted and did a few things differently. All those changes are included in my post (for the original recipe you can click the link at the bottom of the post).

The recipe was fairly simple, and I halved everything in the original recipe, since I'm only cooking for two.  What I like about it is that you can really add things as you like... you can top them with onions, spinach, anything really. I opted for Baby Bella mushrooms because I had them on hand and didn't want them to go bad. :)

Open-Face Salmon Burgers with Honey Mustard

Ingredients
3 Tbsp whole grain mustard (regular deli mustard will do as well)
3 Tbsp honey
Salt & Pepper (to taste)
1 Tbsp chopped fresh parsley
1/2 Tbsp Old Bay Seasoning
1/2 tsp grated lemon zest
2  6 oz skinless salmon filets, cut into cubes
1/2 cup mushrooms, sliced
2 Tbsp Olive oil
Softened butter, for spreading
1 English muffin, split and toasted
2 Tbsp feta cheese, for topping

Directions


In a small bowl, stir together mustard and honey.

Using a food processor, pulse the salmon to finely chop. Place salmon in a bowl and season with salt and pepper. Add 2 Tbsp of the honey mustard mixture, the parsley, Old Bay seasoning, and lemon zest. Mix well and form 2 large burgers.

In a non-stick skillet or griddle, add the burgers and mushrooms and cook, turning the burgers once, over medium-high heat. Cook 6 minutes for medium-rare, 10 to 12 minutes for medium-well.

Lightly butter the English muffins. Top each muffin half with the salmon burgers, mushrooms, remaining honey-mustard sauce, and feta cheese.


Recipe adapted from Rachael Ray - 30 Minute Meals

Enjoy!

Xoxo, 

Jen

Rack of Lamb Anyone?

So this past weekend, Eddie (that's my one and only) went to Costco and called me to find out what we needed. I rattled off the usual list and we hung up. He called me back to ask, "Do you like lamb?" I said yes, although I've never made lamb before. "Ok thanks. Bye!"
And he came home with a Frenched rack of lamb.
Great.

Last night he asked me to make it, and since I had not planned on making it, had to find a recipe that didn't call for the lamb to be marinated for several hours before cooking.
Well the one I found was fairly simple, quicker than I'd ever imagined, and tasted absolutely amazing.

So I guess this will be the first recipe I share on here.

Roasted Rack of Lamb

(Pardon the poor-ish quality of the picture -
I took it with my phone, since my camera was not on hand.)

Ingredients
1/2 cup panko bread crumbs
2 Tbsp minced garlic
2 Tbsp dried or fresh rosemary
1 tsp salt
1/4 tsp black pepper
2 Tbsp olive oil

1 rack of lamb, trimmed and frenched
1 tsp salt
1 tsp black pepper
2 Tbsp olive oil
1 Tbsp Dijon mustard


Directions
Preheat the over to 450 degrees. Move oven rack to center position.

In a large bowl, combine the bread crumbs, garlic, rosemary, 1 tsp salt, 1/4 tsp black pepper, and 2 Tbsp olive oil.  Mix well and set aside.

Season the rack all over with salt and pepper. Heat 2 Tbsp olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1-2 minutes on all sides. Set aside for a few minutes.  Brush rack of lamb with the mustard, then roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent from charring.

Arrange the rack bone side down in the skillet. Roast the lamb in the oven for 12 to 18 minutes, depending on how well you would like it to be cooked.
Carve between the ribs and serve.

Enjoy!

Recipe adapted from AllRecipes.com.