Lemon and Mint Riso
We all know that preparing a holiday meal can be a stressful endeavor. But unless your immediate family numbers in the double digits, it needn’t be. This Easter dinner can be doubled or tripled and still be completed in record time.
Those silly paper booties that markets insist on putting on a rack of lamb aren’t terribly elegant, so ask your butcher to “french” the bones instead. Removing the meat and fat from the rib bones makes for a nicer presentation and provides a handle for each chop as well.
Serve the lamb and riso with green beans. To make them, steam 1 pound of trimmed green beans until crisp-tender, about 8 minutes. Melt 1 tablespoon of butter over medium-high heat and saute 1/4 cup slivered almonds until golden, 2 minutes. Add the beans and salt and pepper to taste to the skillet and heat a few more minutes.
Combine the zest, mint and salt and pepper to taste in a small bowl and set aside.
Bring about 1 1/2 quarts of lightly salted water to a boil. Add the riso and cook until tender, about 9 minutes. Drain the riso and toss with the butter and reserved lemon zest mixture.
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