Hop into Easter dinner

(Family Features) This Easter holiday, hop into a new tradition and swap your classic ham for savory lamb.

Cooking lamb can be easier than many might think. Simply try baking a rack of lamb crusted with a quinoa-hazelnut combination and topped with a mint pesto.

For a perfect, set-and-forget side, try slow cooker carrots, sprinkled with dill weed and lemon extract for a delightful spring dish.

Find more Easter recipes at McCormick.com and find McCormick Spice on Facebook and Pinterest.

Rack of Lamb with Quinoa-Hazelnut Crust and Mint Pesto

Prep time: 20 minutes

Cook time: 40 minutes

Servings: 6

• 2          tablespoons red quinoa

• 2          tablespoons white quinoa

• 1/2       cup water

• 1/4       cup, plus 1 tablespoon, finely chopped toasted hazelnuts, divided

• 2          racks of lamb, about 1 pound each

• 3          tablespoons olive oil, divided

• 1 1/8    teaspoons McCormick Gourmet Sicilian Sea Salt, divided

• 1/4       teaspoon McCormick Gourmet Organic Black Pepper

• 2          teaspoons lemon juice

• 2          tablespoons McCormick Gourmet Organic Mint

• 1/8       teaspoon McCormick Gourmet Organic Garlic Powder

• 1          cup plain Greek yogurt

1. Rinse quinoa; drain well. In small saucepan over medium-high heat, bring quinoa and water to boil. Reduce heat to low; cover and simmer 13 minutes, or until liquid is absorbed, stirring occasionally. Spread cooked quinoa on baking sheet to cool. Stir in 1/4 cup hazelnuts. Set aside.

2. Heat oven to 450° F. Brush racks of lamb lightly with 1 teaspoon oil. Sprinkle with 1 teaspoon sea salt and pepper. Coat lamb with quinoa mixture, pressing firmly to adhere. Place lamb on roasting rack in foil-lined, shallow roasting pan. Drizzle with 2 teaspoons oil.

3. Roast 20-25 minutes, or until desired doneness.

4. To make Mint Pesto: In small bowl, mix remaining oil, remaining hazelnuts, lemon juice, mint, garlic powder and remaining sea salt until well blended. Stir 1 teaspoon pesto into yogurt.

5. To serve: Carve lamb into chops. Drizzle with remaining pesto. Serve with yogurt sauce.

Lemon Dill Slow Cooker Carrots

Prep time: 10 minutes

Cook time: 3-4 hours

Servings: 6

• Nonstick cooking spray

• 2          pounds carrots, peeled and cut into 1/2-1-inch chunks

• 2          tablespoons water

• 1/2       teaspoon salt

• 2          tablespoons olive oil

• 2          teaspoons McCormick Dill Weed

• 2          teaspoons McCormick Pure Lemon Extract

• 2          teaspoons Dijon mustard

• 1          teaspoon white wine vinegar

1. Spray inside of 4-quart slow cooker with nonstick cooking spray. Add carrots, water and salt; toss to coat. Cover.

2. Cook on high 3-4 hours, or until tender.

3. In small bowl, mix olive oil, dill weed, lemon extract, Dijon mustard and vinegar. Stir into cooked carrots in slow cooker before serving.

SOURCE:
McCormick