Grilled Artichokes with Bagna Cauda + Roasted Rack of Lamb with Basil Goat Cheese Sauce

This past Saturday was quite delicious!  We were graced with not having ANYTHING on our calendar so we spent most of the afternoon at the pool before heading home to feast on an amazing dinner.

artichokes

I’ve never tackled grilled artichokes at home and while they take a little bit of time, they really are quite easy to make.  I had watched Giada make them on a recent episode of “Giada in Italy” (I wanna go!) and that is the recipe I used.  Big Guy and I also watched a YouTube video on cleaning artichokes that was very helpful – I had no idea how hairy and spiky they are inside.  And I also have a whole new appreciation for jarred artichoke hearts and completely understand the cost now.

To make the artichokes, you combine white wine, water, lemon juice + the lemon halves, thyme, rosemary, a bay leaf, and salt in a large pot.  Add the artichokes (after cleaning!) cut-side down and bring the water to a simmer with a top on the pot.  Simmer for 10 minutes or until tender.

Remove the artichokes and drain.  Drizzle with EVOO and a sprinkle of salt and grill about 4 minutes on side.  The artichokes are then dipped into a luscious mixture of olive oil, garlic, salt and butter.

grilledartichokes

I simply love cooking new things in the kitchen with Big Guy.

For dinner, we made a roasted rack of lamb with an incredible goat cheese sauce.  I prepped the lamb and the carrots before we even left for the pool.  Simply process EVOO, garlic, oregano, basil, ground cumin, lemon zest and crushed red peppers in a food processor.  Season the lamb liberally with salt and pepper then rub the marinade over the top.  Arrange the carrots around the lamb on the baking sheet.  Cover and let chill in the refrigerator.

The lamb is roasted at 425 degrees for 15 minutes and then flipped and roasted for 5-10 more minutes.  Allow to rest 10 minutes before cutting.

And with the lamb the most delicious goat cheese sauce.  Simply combine room temperature goat cheese, 2% Greek Yogurt, honey, basil, lemon zest plus salt and pepper.

lamb

Those carrots were better than I ever expected and the lamb was cooked to perfection.  Please don’t leave off the goat cheese sauce – it’s TOTALLY necessary.

I am forever grateful for our little date nights at home.  A time to just relax and enjoy one another.

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