First Mother's Day feat. Herb-Crusted Rack of Lamb with Gremolata Pesto & Stuffed Sweet Potatoes with Beans and Greens

Everyday is Mother's Day when you get to wake up to this face in the morning!

My appreciation for my own mother and for mothers everywhere has grown to a new level the last three weeks.  It's an amazing, rewarding, and sometimes frustrating experience that continues to enrich our lives every minute of everyday.

But even with the decreased free time with our little bundle of joy, Michael still managed to cook me a delicious Mother's Day dinner.  I'm a lucky girl! (Note: The Stuffed Sweet Potatoes with Beans and Greens can totally be a mid-week meal! This was a great Pinterest find!)

Herb-Crusted Rack of Lamb with Gremolata Pesto
INGREDIENTS
LAMB AND SAUCE
1 tablespoon extra-virgin olive oil, plus more for drizzling
Three 8-bone racks of lamb (1 1/2 pounds each), bones frenched and trimmings reserved (see Note)
1 carrot, chopped
1 stalk of celery, chopped
1 small onion, chopped
6 large garlic cloves, chopped (about 3 tablespoons)
1 medium tomato, chopped
1/2 cup dry red wine
1 quart low-sodium beef broth
1/4 cup chopped flat-leaf parsley, stems reserved
2 tablespoons chopped thyme, stems reserved
Salt
Freshly ground black pepper

GREMOLATA PESTO
1/4 cup pine nuts
1 cup flat-leaf parsley leaves
2 garlic cloves, smashed
Finely grated zest of 1 lemon
1/2 cup extra-virgin olive oil
Salt
Freshly ground black pepper

PREPARE THE LAMB AND SAUCE In a large saucepan, heat the 1 tablespoon of olive oil. Add the reserved lamb trimmings along with the chopped carrot, celery and onion and cook over moderately high heat, stirring, until lightly browned, about 10 minutes. Add 1 tablespoon of the chopped garlic and the chopped tomato and cook until softened, about 5 minutes. Add the red wine and bring to a boil. Add the low-sodium beef broth and the reserved parsley and thyme stems and simmer over moderate heat until reduced to 1 1/4 cups, about 1 hour. Strain the lamb sauce into a small saucepan and spoon off the fat. Season the sauce with salt and pepper and keep warm.

Preheat the oven to 400°. Light a grill or preheat a grill pan. In a small bowl, combine the chopped parsley, chopped thyme and the remaining 2 tablespoons of garlic. Season the lamb racks with salt and freshly ground black pepper and coat with the herb mixture. Drizzle the lamb with olive oil and oil the grill or the grill pan. Grill the lamb over moderately high heat, turning once, until browned all over, about 5 minutes. Transfer the racks to a sturdy baking sheet.

Roast the racks of lamb for about 15 minutes, until an instant-read thermometer inserted in the center of the meat registers 130° to 135° for medium-rare. Let the racks rest for 15 minutes.

MEANWHILE, MAKE THE GREMOLATA PESTO In a medium skillet, toast the pine nuts over moderate heat, stirring, until they are golden, about 5 minutes. Let the toasted pine nuts cool slightly. Transfer the toasted pine nuts to a blender. Add the parsley leaves, garlic and grated lemon zest and pulse to combine. Add the olive oil and process until smooth. Season the gremolata pesto with salt and pepper.

Reheat the sauce. Carve the racks of lamb into chops and serve the chops with the sauce and pesto.

MAKE AHEAD
The sauce and gremolata pesto can be refrigerated overnight.

NOTE
Ask your butcher to french the racks of lamb (meaning scrape the fat and gristle from the bones); also be sure to ask the butcher to reserve all trimmings.

Stuffed Sweet Potatoes with Beans and Greens
INGREDIENTS
4 sweet potatoes
2 tablespoons olive oil
1 shallot, diced
1 garlic clove, minced
1 (4-inch) sprig fresh rosemary
1/4 teaspoon red pepper flakes
1 1/2 cups (or 1 can) cooked and drained white beans
6 cups kale, trimmed and sliced into ribbons
Juice of 1/4 lemon
Salt and freshly ground black pepper

Preheat oven to 400°F.

Scrub the sweet potatoes and prick them in a few places with a fork. Place them on a baking sheet and bake until soft all the way through, about 45 minutes to 1 hour.

Start the beans and greens about 15 to 20 minutes before the sweet potatoes are done.

In a wide, deep saucepan with a cover, heat the olive oil over low-moderate heat. Add the shallots and cook until softened, about 5 minutes. Add the garlic, rosemary sprig, and red pepper flakes and cook, stirring, for about a minute. Add the beans and cook for 5 minutes, stirring occasionally. Add the kale, cover the pan, and cook, stirring occasionally, for about 5 minutes or until the kale is soft. Remove the rosemary sprig, stir in the lemon juice, and season to taste with salt and pepper.

To serve, slice each sweet potato lengthwise and push on the ends to open up the middle. Spoon the beans and greens into the center.