A collaborative effort among friends for Sunday dinner…
Rack of lamb encrusted w/ rosemary, garlic and dijon mustard bread crumbs; roasted butternut squash w/ sage and red onion; mushroom risotto
Not only was this a great collaborative effort, it was an amazing combination of flavors and textures as well! I made the lamb, Kristin made the butternut squash and Bob made the risotto.
Here are some links to the recipes:
Risotto (when finished w/ the basic recipe, fold in sautéed mushrooms and some of the leftover bread crumb mixture used to encrust the lamb)
Butternut squash (this is a link to a previous post in which I made roasted squash – just add some crumbled dried sage leaves)
This menu is delicious and comes together pretty quick when you have a couple of friends doing some of the prep and cooking.