Epiicurean thiis Easter

MINTED CRUSTED RACK OF LAMB INGREDIENTS Fresh mint leaves 1 cup Garlic clove sliced 2 nos Olive oil 2 tbsp Plain bread crumbs ½ cup Salt to taste Black pepper Powder to taste Cayenne Pepper powder 1 tsp Parmigiano- Reggiano cheese 1- ½ tbsp Dijion Mustard ¼ cup Honey 2 tbsp Extra virgin olive oil 2 tbsp Rice vinegar 2 tsp Honey 2 tsp Dijion mustard 1 tsp Salt and Pepper a pinch Rack of lamb, trimmed 1- ¼ pound Vegetable Oil 1 tsp. METHOD

Preheat oven to 400 degrees F ( 200 degrees C). Line a baking sheet with foil. Cook mint leaves in a pot of boiling water for 10 seconds.

Transfer mint leaves to a bowl of ice water; soak for 30 seconds, drain and squeeze dry.

Combine blanched mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Blend for 20 to 30 seconds until fine and crumbly.

Transfer mint mixture to a large bowl; stir in Parmigiano- Reggiano cheese, set aside.

Combine 1/ 4 cup Dijon mustard and 2 tsp honey in a small bowl, set aside.

Combine extra- virgin olive oil, rice vinegar, 2 tsp honey, 1 tsp Dijon mustard, salt, and black pepper in a jar with a lid. Shake vinaigrette vigorously until combined, about 30 seconds. Set vinaigrette aside. Slice 1/ 2 to 1- inch slits between each bone of the lamb racks to assure the meat roasts evenly.

Season each rack with salt and black pepper on all sides. Heat vegetable oil in skillet over high heat. Brown each lamb rack for 2 to 3 minutes on each side.

Transfer lamb racks to the foil- lined baking sheet. Brush each rack with mustard and honey mixture. Sprinkle mint on top and sides. BLACKBOARD EGGS Coat eggs with a layer of chalkboard paint and let your chalk do the talking. Either write messages, draw patterns or try your luck with pictures.

Bake in the preheated oven until browned on top and medium rare in the center, about 20 minutes. An instantread thermometer inserted into the center should read 125 to 130 degrees F ( 52 to 54 degrees C). Remove from oven and allow lamb to rest for 10 minutes before serving, drizzled with honey mustard vinaigrette. — Recipe courtesy Chef Vinod Laxman,

Executive Sous Chef LEMON RICOTTA RAVIOLI INGREDIENTS 1 bunch asparagus, ends trimmed 15 oz part- skim ricotta cheese 1/ 4 cup grated Parmesan cheese, plus extra for garnish

zest of a lemon, plus for garnish

Salt and pepper 1 egg, whisked in a small bowl with a splash of water

15 oz package of won ton wrappers 1 tbsp olive oil 4 slices prosciutto, chopped 3 shallots, chopped 1/ 2 cup lemon juice 8 oz light sour cream METHOD

Bring a pot of salted water to a boil, drop in the asparagus for 4 minutes until tender, remove and place in a bowl filled with ice and water. Remove and set aside.

In a bowl, combine ricotta, Parmesan, lemon zest, salt and pepper. Adjust seasoning. To make the raviolis: Separate one won ton wrapper and place on a clean surface. Brush the edges lightly with egg wash. Place a heaping tsp ricotta mixture in the middle. Carefully fold over a corner diagonally. Press down, remove air bubbles. Press edges together. Repeat.

Add shallot cook till soft. Place raviolis in the boiling water.

Add lemon juice to skillet with the shallots and cook for a minute, turn the heat off. Whisk in the sour cream, asparagus, and salt and pepper. The ravioli is done when it floats. Add to the skillet with the sauce and toss lightly. Serve immediately sprinkling with a little lemon zest, Parmesan cheese and the crispy prosciutto. — Recipe courtesy Chef de cuisine Antonella

Pancedda Try these three non- fussy techniques to make your very own

personalised Easter eggs TATTOO EGGS Print your egg shells with fake tattoos. Simply stick them on like the way you would do to your own skin. Also colour the eggs in bright shades before you stamp these tattoes on the shells. From davidroc

co. com)

CELLOTAPED EGGS