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  • Roasted Lamb Racks
  • 1/2 cup hard cider
  • 1/4 cup harissa sauce
  • 1/4 cup Full Circle Organic 100% maple syrup
  • 3 tablespoons fresh lime juice
  • 1/2 teaspoon kosher salt
  • 2 bone-in lamb racks (about 1-1/2 pounds each)
  • 2 tablespoons Filippo Berio® Olive Oil
  • Mediterranean Quinoa
  • 2 cups Brothers Marketplace quinoa, cooked and cooled
  • 1 cup drained canned white beans
  • 3/4 cup chopped pitted kalamata olives
  • 1/4 cup diced red onion
  • 1/4 cup loosely packed chopped fresh parsley
  • 2 garlic cloves, minced
  • 3 tablespoons Filippo Berio® Olive Oil
  • 2 tablespoons Food Club red wine vinegar
  • 1 teaspoon Food Club pure ground black pepper
  • 2 tablespoons drained capers


  1. Prepare Roasted Lamb Racks: In medium bowl, whisk cider, harissa sauce, maple syrup, lime juice and salt until well combined. Place lamb in large pan; pour cider-harissa marinade over lamb. Cover and refrigerate at least 2 hours or up to 8 hours.
  2. Preheat oven to 475°. Remove lamb from marinade; reserve marinade. Heat large skillet over medium-high heat. Add oil and heat until hot. Add lamb; sear each side 1 minute or until browned.
  3. Transfer lamb to wire rack over rimmed baking pan. Roast lamb 8 minutes or until internal temperature reaches 135° or to desired doneness, basting lamb with reserved marinade once during roasting. Let lamb stand 5 minutes before slicing; internal temperature will rise to 145° upon standing for medium-rare.
  4. For Mediterranean Quinoa: In medium bowl, toss quinoa, beans, olives, onion and parsley. In small bowl, whisk garlic, oil, vinegar and pepper; stir in capers. Pour oil mixture over quinoa mixture; toss until well combined.
  5. To serve, slice lamb between bones; serve alongside quinoa.

  • 783 Calories
  • 43g Fat (9g Saturated)
  • 149mg Cholesterol
  • 1375mg Sodium
  • 50g Carbohydrates
  • 7g Fiber
  • 51g Protein