Photo by Eva Kosmas Flores
Really excited for this weeks post; as always, it’s a special treat to collaborate with passionate, fellow creatives, and working with Eva is always such a joy! This week we’ve made a delightful summer dish, Cabernet rack of lamb, served with a mint, pistachio, & fennel pesto. Need I say more? It was absolutely outrageous!
Thank you to Eva for her contribution of photos in this post, collected below and above here. Love shooting alongside her! Make sure to check out her recap of our time together at this link.
We prepare it roasted here (practically broiling it), but you can also prepare this on your grill which would be incredible. Don’t let the photos fool you- this recipe is not difficult to make in the least! The lamb takes 10-15 minutes on high heat, and the pesto is basic and simple, prepped in your food processor for ease. We serve the dish here with roasted tomatoes, shallots, and whole garlic that are roasted alongside the rack. Easy as that, and you have a divine meal to share with family and friends.
So this post feels a bit extra special as I get to announce an upcoming series that I’ll be launching alongside some lovely friends here in Portland; Eva Kosmas Flores and Suzanne Fuoco!
In case you didn’t know this already, I’ve always been a passionate event planner and dinner party host. This love dates back to early college days where I’d plan a 3-5 course meal, invite dearest of friends over, and prepare, serve, and host the evening until the sun set and all hearts were merry. I’ve been waiting for the perfect opportunity to continue this in Portland, utilizing my blog and love of photography to do what I love in a new city and the time has come!
You can check out a full event description here and snatch your ticket, but hurry, these dinners are extremely limited in space due to the intimate setting we wish to have. Here’s a description, more info available at the link above:
The Summer Series
Is a long table gathering hosted by three of Portland’s own photographers, cooks, & stylists.
The intimate group gathering will take place outside under starry lights with candles, incredible food, wine, cocktails and the best of company.
The evening will start at 7:30 and extend through sundown, where we will relax together, sipping wine and taking in all the summer has to offer.
Our hope is that this dinner will provide an evening where our guests are inspired to slow down and take in the beauty of their surroundings, all whilst sharing meaningful moments with those around them.
Your ticket provides a seat at our table where we will dine together, partaking in a seasonal 5-course dinner. Hand crafted signature cocktails, local wine, and spirits will be included. The seasonal fare includes a chilled blueberry soup with vanilla bean creme fraiche & edible flowers, grilled peach halves with maple infused mascarpone cheese, slivered almonds, and much more summer offerings.
This post is sponsored by Felt & Fat , a stunning hand crafted ceramic collection, featuring their 9.5″ dinner plates and nesting bowls in various finishes. You’ll see their wares featured in several photos- just really love working with their beautiful product!
My recent Food Styling & Photography workshop also features their collection where they provided several various types of serving platters and bowls consisting of several large platters in the marble series collection, a few groggy wares, and more for the event.
If you’d like to support their amazing vision and get some great product for your kitchen or styling needs, check out their site here. Also, make sure to check out this post where I featured their story.
Photos below by EVA KOSMAS FLORES
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Cabernet rack of lamb with mint, pistachio, & fennel pesto
Serves 3
1 1/2 lbs Rack of lamb
Marinade
1/3 cup cabernet sauvignon
2 tablespoons olive oil
2 tablespoons sherry vinegar
3 tablespoons minced fresh tarragon
1 teaspoon kosher salt
3 cloves garlic, chopped
For marinade, mix all ingredients together in small bowl. Place meat in an air tight container and marinade for 4 hours or overnight in the fridge.
spice rub
1/2 teaspoon kosher salt
1/2 teaspoon dried rosemary
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
Mix all ingredients together in small bowl; set aside.
Pesto
3 cups coarsely chopped fennel stems and fronds
1/2 cup shelled raw pistachios
1/2 cup chopped fresh mint
1/2 cup chopped fresh basil
1/2 teaspoon kosher salt
1/4 cup plus 2 tablespoons olive oil
1/2 teaspoon red pepper flakes
Place all ingredients in food processor, pureeing until smooth. Adjust to personal taste preference if desired.
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Once meat has marinated, remove from liquid and rub with spice mixture on both sides. Place meat on baking sheet (greased or with parchment) placing rinsed tomatoes, garlic, and shallots alongside meat in center if serving with the main course. Drizzle all with olive oil.
Roast at 475 degrees, 10 minutes for rare, 15 minutes for medium rare. Remove and serve with pesto on bottom of plate and drizzle with olive oil just before serving.
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