1. Preheat oven to 450 degrees with over rack in the center of the oven.
2. In a bowl, combine breadcrumbs, garlic, rosemary, salt and pepper. Finish with the olive oil to slightly moisten the mixture. Set aside until needed.
3. Brush the rack with olive oil and season the rack of lamb on both sides with salt and pepper. Sear the rack in a heavy sauté pan until the lamb is brown on all sides.
4. Remove from pan and let it set until slightly cooled.
5. At this point you could finish your rack with or without your breading. If you choose without, simply skip to No. 7.
6. Once cooled, brush the lamb with your mustard and coat the rack with your breadcrumb mixture so it is evenly coated. If your racks are French cut (bones exposed), you can cover with foil so they do not burn while cooking.
7. Roast the rack bone side down in a heavy pan for about 13-18 minutes depending on your oven and the degree doneness you desire.
8. With a meat thermometer, take a reading from the center of the meat after about 10-12 minutes. Make sure you allow at least 5 minutes for the roast to rest before you slice it.
9. Rare: 125-130 degrees, Medium-rare: 135 degrees, Medium: 140-150 degrees. These are the estimated temperatures before allowing time for carryover cooking.

This is a very simple item to prepare. The most important thing to remember when cooking lamb is to not overcook it. Lamb is tender, moist and full of flavor if you roast it to perfection.

Ingredients

1. Lightly pat the lamb so it is dry.
2. Coat the outside of the lamb with rosemary, salt,pepper and garlic.
3. Preheat oven to 350 degrees and place roast in a heavy roasting pan in the center of the oven.
4. Roast for 90-105 minutes until your meat thermometer reads 130 degrees.
5. Remove your roast from the oven and place your roast on a cutting board and let it rest for at least 15 minutes before slicing.
6. Take your heavy roasting pan and remove any grease and deglaze the pan with your red wine and your beef broth. Boil the mixture over high heat and scrape the brown particles from the bottom of the pan with a wooden spoon. Let reduce until the liquid coats the back of a spoon.
7. Adjust seasoning (if needed) and hold for service.
8. Slice roast into thin slices and serve immediately.

This is another simple roast that tastes wonderful. Pork and lamb both benefit from similar seasonings. If you do not like a lot of seasonings, you can simply use salt and pepper and forget everything else.

Ingredients

1. Mix all of the

   Ingredients above well and rub the roast all over with your garlic herb mixture.

2. Roast in oven until the internal temperature reaches 155 degrees.
3. Allow roast to rest once removing it from the over for at least 15 minutes before carving.

Growing up, I’d always look forward to my mother making Pork and Sauerkraut on New Year’s Day. I didn’t realize it at the time, but this tradition is very common to Pennsylvania and the German heritage. Nothing screams simple rustic cooking like Pork and Sauerkraut. My mother was a wonderful cook; she kept it simple and old-fashioned. Everything she cooked tasted wonderful and she always created a wonderful dining experience with tradition. In the German heritage, pigs are considered a good luck symbol and cabbage leaves are symbolic of money. That is why they believe this is the best way to start the New Year. Maybe this is the year you’ll try some luck yourself with this wonderful and simple recipe. Warning – if your family is not overly excited about having sauerkraut, they will definitely not enjoy the smell as it travels throughout your house the entire day. Enjoy!

Ingredients

1. Take your pork loin and trim all fat and silver skin from the meat. Cut the pork loin into 3-4 inch tiny roasts.
2. Season the small pieces of pork loin well with salt and white pepper.
3. Roast the small pieces in the oven until they reach an internal temperature of 155 degrees. Remove from the oven and hold until needed.
4. While your pork loin is roasting, place your sauerkraut, brown sugar, apple juice and beer in a heavy pot or crock-pot, place on stove and bring to a simmer.
5. Add your small pieces of pork loin that you roasted to the sauerkraut mixture on the stove.
6. Let simmer for 4-6 hours until the meat falls apart. Your cooking time depends on how long you can resist eating!
7. Watch the level of liquid in your pan often to make sure it hasn’t completely evaporated. Add some water to make sure it stays moist.
8. After adding water, taste seasoning to see if you need to add a little salt and pepper. When finished, check seasoning and adjust one last time if needed.
9. Pork and Sauerkraut pairs well with mashed potatoes, buttered noodles, bread dumplings and baked apples.