Ingredients Moist Vanilla Cake: Butter, for greasing the cake pans 3 cups all-purpose flour 2 cups granulated sugar 1/2 cup nonfat dry milk 1 tablespoon baking powder 1 cup vegetable oil 1 cup sour cream 1 1/2 teaspoons vanilla extract 4 large eggs One 3.4-ounce package instant vanilla pudding 1/2 cup warm water Buttercream Frosting: 3 cups (6 sticks) unsalted butter, softened 8 to 10 cups confectioners' sugar 3 tablespoons vanilla extract 2 tablespoons heavy cream 1/2 teaspoon table salt
Directions Special equipment: three 6-inch cake pans, a plastic piping bag, a multi-opening decorating tip such as Wilton 233 (optional), toothpicks, a black edible marker or black candies and edible pink luster dust (optional)
For the moist vanilla cake: Preheat the oven to 350 degrees F. Grease three 6-inch cake pans with the butter.
Combine the flour, granulated sugar, dry milk and baking powder in a large bowl. Mix well with a whisk until the dry ingredients are combined. While mixing on low with an electric mixer, add the oil, sour cream, vanilla extract and eggs. Lastly, add the instant pudding while simultaneously adding the warm water. Beat on medium speed for 2 minutes.
Divide the batter among the prepared pans and bake until a toothpick inserted in the center of the cakes comes out clean, 22 to 25 minutes. Allow the cakes to cool to room temperature before moving on.
For the buttercream frosting: Beat the butter for a few minutes on medium speed, preferably using a stand mixer with the paddle attachment. On slow speed, gradually add the confectioners' sugar 1 to 2 cups at a time, allowing each batch of sugar to incorporate with the butter before adding the next. (Use less confectioners' sugar for a slightly more buttery, looser frosting, or more confectioners' sugar for a slightly sweeter, stiffer frosting.) Increase the speed to medium and add the vanilla extract, cream and salt. Beat for an additional 3 minutes.
To decorate: Before you start, fill a plastic piping bag with frosting. If you have a multi-opening decorating tip, insert that into the end of the piping bag before adding the frosting. If not, just cut a very small hole at the end of the bag to allow the air to escape as you fill it. Tie the bag with a rubber band to close. Add the leftover frosting to a bowl. Since you will need only 2 of your 3 cakes to start, set 1 cake aside for later.
Step 1: Cut 2 of the cakes in half from top to bottom to make 4 half-circles. Leave 2 of the half-circle pieces as is and carve the rounded top off the other 2 pieces using a serrated knife to make them level.
Step 2: Set the pieces together on a cake plate cut-sides down with the 2 level pieces in the center and the rounded pieces at each end with the rounded sides facing outward. With a spatula, add a light layer of frosting in between each piece.
Step 3: Next, frost the entire cake. Don't worry about frosting it perfectly, as this layer will be covered up with more frosting later. Place the cake in the fridge to allow the frosting to set for at least 15 minutes.
Step 4: While your cake is setting, use a serrated knife to carve off the darker thin exterior layer from the reserved third cake so that the cake is an even lighter color all around. Put the cake in a bowl and mix with a fork until it turns into fine crumbs. Add 2 to 3 large spoonfuls of frosting to the crumbs and continue to mix. Make sure you add enough frosting so that the mixture is pliable and able to be molded without crumbling. To test this, form a ball with the mixture in your hands. If it cracks, you need to add more frosting.
Step 5: With your hands, mold the following: 1 large, rounded oval shape (the head), 2 small, pointed oval pieces (the ears) and 4 small oval pieces (the legs).
Step 6: Attach the leg pieces to the body of the lamb, 2 at the front and 1 at each side. Use a small dab of frosting to secure the pieces in place.
Next, add a dollop of frosting to the back of the head and place it atop the cake, positioning the head at an angle. Add 2 toothpicks to the head piece to help hold it in place. Add a small dab of frosting on each side of the head for the ear pieces. If your head doesn't feel stable atop the body, add a thin layer of frosting around the side of the head for extra reinforcement. Place the cake back in the fridge for at least 10 minutes to allow the molded pieces to set into the frosting.
Step 7: Next, pipe the frosting for the hair onto the cake, covering the body of the lamb and adding frosting around the top of the head. Use short, quick motions to pipe 1/4-inch-long sections of frosting onto the cake. You want your frosting to be semi-stiff. If the frosting becomes too warm, it can start to appear a bit runny. If this happens, just place your piping bag back in the fridge for a few minutes to allow it to cool.
Step 8: Use a toothpick to add facial details. Use a black edible marker or 2 small black candies for the eyes. If you have it, use just a touch of edible pink luster dust for the cheeks and any other accents you'd like.
Cook's Note: The recipe makes a large batch of frosting to accommodate the lamb decorating and assembly.
Ingredients 1 (2 to 2 1/2 pound) frenched rack of lamb Kosher salt and freshly ground black pepper 2 tablespoons canola oil Mint Pesto, recipe follows Mint Pesto: 1 bunch fresh mint, leaves only 2 tablespoons chopped walnuts 2 tablespoons mint jelly 1 tablespoon chopped garlic 1 tablespoon extra-virgin olive oil 1 tablespoon apple cider vinegar 1/4 teaspoon red pepper flakes Pinch kosher salt and freshly ground black pepper
Directions Let the lamb come to room temperature for about 30 minutes before you are ready to roast. Season the lamb on all sides with salt and pepper, to taste.
Preheat the oven to 350 degrees F.
Heat the oil in a large, heavy-bottomed skillet with a heatproof handle over medium-high heat. Put the rack into the pan, fat side down, and sear it until it is browned, about 2 to 3 minutes. Turn the rack over and sear the other side for 2 minutes. Put the pan into the oven, and roast the lamb until it is medium-rare, or until the internal temperature reaches 125 to 130 degrees F on an instant-read thermometer, about 15 to 20 minutes. Remove the lamb from the oven, cover it with foil, and let it rest for about 10 minutes before slicing into chops. Serve with the Mint Pesto.
Mint Pesto: Combine all of the ingredients in the bowl of a food processor. Process until the mixture is almost smooth. Taste and adjust the seasonings with salt and pepper, to taste. The pesto may be made 1 day ahead, covered and refrigerated. Bring the pesto to room temperature before serving.
Ingredients 1/4 cup extra-virgin olive oil 1 small onion, diced 2 cloves garlic, minced 1/2 small eggplant, diced Kosher salt and freshly ground pepper 1 teaspoon finely chopped rosemary 1 tomato, seeded and diced 1/4 cup balsamic vinegar 1 teaspoon capers 1 tablespoon pine nuts, toasted 12 to 16 lamb loin chops Arugula, for garnish Directions Heat the olive oil in a large skillet over medium heat. Add the onion and garlic; cook 3 minutes. Add the eggplant, season with salt and pepper and cook until the eggplant begins to soften, about 3 more minutes. Add the rosemary, tomato and vinegar and simmer until the vegetables are tender, about 10 minutes. Remove from the heat and stir in the capers and pine nuts; set aside to cool slightly.
Place a large skillet over high heat. Season the lamb chops with salt and pepper. Working in batches, place the lamb chops in the pan, fat-side down, and cook until the fat begins to render, 4 to 5 minutes. Turn the chops onto their sides and cook until crisp and brown, 4 to 5 minutes per side for medium-rare.
Divide the eggplant caponata and lamb chops among plates and garnish with arugula.
Ingredients 1 cup chopped fresh mint 1/2 cup panko breadcrumbs or matzo meal 1/4 cup extra-virgin olive oil 2 cloves garlic (1 minced, 1 whole) 2 teaspoons chopped fresh rosemary 1/4 teaspoon red pepper flakes Kosher salt 8 center-cut lamb loin chops (about 8 ounces each and 1 1/2 inches thick) 1 pound cocktail tomatoes (such as Campari), halved 1 tablespoon sherry vinegar or lemon juice 3/4 teaspoon sugar
Directions Combine 3/4 cup mint, the panko or matzo meal and 2 tablespoons olive oil in a medium bowl. Add the minced garlic, 1 teaspoon rosemary, the red pepper flakes and 1/2 teaspoon salt and mix until combined.
Unroll the "tail" of each lamb chop (the long thin section folded around the chop). Season the lamb with salt, then press the crumb mixture under the tail section; roll up the tail around the filling and secure with kitchen twine. Put the chops on a plate, cover with plastic wrap and refrigerate 2 to 4 hours.
Preheat the oven to 450 degrees F. Remove the lamb chops from the refrigerator 20 minutes before cooking. Make the tomato-mint jam: Toss the tomatoes, whole garlic clove, 1 tablespoon olive oil and the remaining 1 teaspoon rosemary on a rimmed baking sheet. Transfer to the oven and roast until the tomatoes are slightly charred, 15 to 20 minutes; let cool slightly, then transfer to a medium bowl. Add the vinegar and sugar and mash with a fork until somewhat smooth. Stir in the remaining 1/4 cup mint and season with salt.
Heat a skillet over medium-high heat. Add the remaining 1 tablespoon olive oil; sear the lamb chops until browned, about 3 minutes per side. Using tongs, turn the chops onto their sides and sear until the fat browns, about 2 minutes. Transfer to a rimmed baking sheet; roast in the oven until a thermometer inserted into the center registers 140 degrees F for medium rare, about 10 minutes. Let rest 5 minutes; remove the twine and serve with the tomato-mint jam.
Ingredients 1 7 -to-9-pound bone-in leg of lamb, hip bone removed, tied (ask your butcher to do this) Kosher salt and freshly ground pepper 3 lemons 3 pounds baby turnips with greens (about 8 bunches) 6 bunches scallions 1 cup fresh parsley 1 cup fresh dill 1/4 cup fresh marjoram 3 inner stalks celery, roughly chopped 3 cloves garlic 6 plum tomatoes, quartered lengthwise and halved crosswise 2 tablespoons extra-virgin olive oil
Directions Position a rack in the lower third of the oven and preheat to 500 degrees F. Using a paring knife, make deep cuts, 2 inches apart, all over the lamb; rub with 2 tablespoons salt and several grinds of pepper. Transfer the lamb to a roasting pan, fat-side up. Squeeze the juice of 1 lemon on top.
Roast the lamb until most of the fat is rendered and the skin starts to brown, about 30 minutes. Transfer to a cutting board and let rest 30 to 40 minutes. Discard the fat from the pan and set the pan aside.
Meanwhile, trim the greens from the turnips; reserve the greens for Stewed Turnip Greens. Cut any large turnips in half.
Roughly chop 2 bunches scallions and transfer to a food processor. Add the parsley, dill, marjoram, celery and garlic and pulse to form a coarse paste. Holding the bone, stand the leg of lamb up and rub the paste all over it; return to the roasting pan.
Cut the remaining 4 bunches scallions into 2-inch pieces. Scatter the scallions, turnips and tomatoes around the lamb and season with salt and pepper. Squeeze the juice of the remaining 2 lemons over the lamb and drizzle with the olive oil. Loosely cover with foil.
Reduce the oven temperature to 350 degrees F and roast the lamb 1 hour. Uncover and continue roasting until a thermometer inserted into the thickest part registers 145 degrees F for medium, 30 to 45 more minutes. Let rest 15 minutes, then slice. Serve with the vegetables and pan juices.
Ingredients 2 racks lamb, 6 to 8 ribs each, approximately 1 1/2 to 2-pounds each 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 6 cloves garlic, minced 4 teaspoons fresh thyme, chopped 1 1/2 teaspoons ground coriander 1 to 1 1/2 tablespoons sherry vinegar 1/2 to 1 teaspoon Dijon mustard 1/2 to 1 teaspoon chopped fresh rosemary leaves
Directions
Preheat the oven to 375 degrees F.
To french the racks of lamb:
Make a cut on the fat side of the ribs, perpendicular to them, about 2 1/2-inches down from the rib ends. Cut through the fat down to the rib bones.
Turn the rack on end, with the bones facing up and push a knife through the flesh between each rib, using the initial cut as a guide for the knife. Cut down the side of each rib to remove the excess fat in between each rib. Using strong kitchen twine, wrap the twine around each rib at the base, nearest the meat and pull to remove all of the remaining fat and sinew from the rib bone.
Bend each rack into a semicircle (meat side in and fat side out) and using kitchen twine tie them together at the base and center, in order to hold the racks together. The rib ends should be pushed outward to create the look of a crown.
Rub the lamb with the olive oil. Combine the salt, pepper, garlic, thyme and coriander and press all over the lamb. Place the roast in a Bundt pan with the center of the pan coming up through the middle of the roast.
Place on the middle rack of the oven and cook for 30 to 35 minutes, until the meat reaches an internal temperature of 130 degrees F. This is approximately 8 to 12 minutes per pound. Remove from the oven, transfer the roast to a rack, cover with aluminum foil and let the meat rest for 20 minutes. While the meat is resting add the sherry vinegar, mustard and rosemary to the juices that accumulated in the Bundt pan while cooking. Stir to combine. Taste and adjust seasoning, as needed. Cut the string away from the roast and place cooked stuffing, rice or barley in the center if desired. Serve the warm sauce with the roast.
