by Mary Beth Evans
1 whole rack of lamb (6 lbs., trimmed)
1 clove garlic, halved
4 sprigs of fresh sage
Salt & freshly ground pepper
1 tablespoon olive oil
Trim any excess fat from the lamb, and allow to rest until it reaches room temperature. Heat a grill util very hot (if using an oven heat to 400 degrees). Rub the cut side of the garlic and sage leaves over the lamb. Season with salt and pepper. If grilling, carefully place the lamb on the hot grill, meat-side up. Cook, turning as needed, until a meat thermometer registers 130 degrees when inserted into the center of the meat. This will take between 20 and 40 minutes for medium rare, depending on the size of the rack of lamb and the heat of the coals. If using an oven, sear the lamb in a very hot ovenproof skillet until it is browned on all sides, 2 to 3 minutes per side. Transfer the skillet to the oven, and cook the lamb until a meat thermometer register 140 degrees when inserted into the center, about 20 minutes for medium rare. Remove the lamb from the grill or oven and place it on a cutting board to rest 8 to 10 minutes. Slice between the bones and serve.
1/2 lb. ground beef, cooked and drained
1 package taco seasoning mix
1 cup (4 ounces) shredded cheddar cheese
2 tablespoons water
2 packages (8 ounces) refrigerated crescent roll dough
1 medium green pepper
1/2 head of lettuce shredded
1 medium tomato, cubed
1 small onion, chopped
1/2 cup whole black olives, sliced
1 cup salsa
Sour cream
Preheat over to 375 degrees. Combine cooked meat, taco
seasoning, cheese, and water in bowl. Arrange crescent triangles on baking
sheet with bases overlapping in center and points to the outside. There
should be a 5-inch diameter circle in the center. Scoop meat mixture over
crescent rolls. Fold points of triangles over filling and tuck under base at
center. Filling will not be completely covered. Bake 20-25 minutes or until
golden brown. V-cut a green pepper, shred lettuce, cube tomato, chop onion,
slice olives. Fill the v-cut pepper with salsa and mound the onion, lettuce,
onion, tomato and olives around the pepper. Garnish with sour cream.