Herbed Rack of Lamb with Spring Onion and Parnsnip-snip fries


Like most characters in Thrones, Theon’s had a rough go of things (especially in the peen department), so it’s nice to see him on the up-and-up last episode. At the same time, I get worried any time I start to root for a character (hence, last week’s Osha getting stabbed in the neck thingy). As happy as it makes me to see Theon finally doing well, his storyline makes me nervous, similarly to how the Jaime storyline does. If I have the capacity to go from full-on white hatred of a character to kinda-sorta-loving him or her, at what point will the opposite happen? Currently taking bets on who develops into my future least-favorite character: Jon Snow? Dany? Tyrion? Brienne? Theon and / or or Jaime again?

Fellow Game of Thrones fan, current Des Moines resident, and fellow Chicago native, Tim Paluch, believes that my future most-hated character is going to be Dany. I hope he’s wrong.

I went to Trader Joe’s today, still undecided where tonight’s recipe would take me. I think I found one that I’m satisfied with (equal parts conceptual and maybe-authentic), but most importantly, I found this perfect bottle of Game of Thrones Wine. Here’s hoping The Mountain does something epic this week.



Before we get to the inspiration behind this week’s Game of Thrones meals, here are the bold predictions for tonight’s episode:

Bold Predictions:

Adam’s Bold Prediction: Jon Snow is going to die again.

Julie’s Bold Prediction: Rickon’s dead direwolf, Shaggydog, is going to come back in his Mystery Machine and solve some Whodunits. Jeepers!

Dany starts to get the feels for Jorah. He is clearly already in love with her, but has to push her away because of his grayscale.

Tim Paluch’s Bold predictions:

My biggest problem with this show, which I love: It is hard for me to care about all these small secondary plots and characters when, you know, there’s a F*CKING ICE ZOMBIE ARMY COMING TO KILL EVERYONE

There’s going to be a battle for Winterfell where Jon Snow comes back. Umber coming back last week with Rickon is a trap and is basically a setup to get Ramsay out of the castle.

Cari Sagar’s bold predictions: I think Cersei is going to start to stir shit up with the High Sparrow. At least I hope so. I literally never know what will happen–this show is so bonkers. I hope Ramsay gets murdered by Jon and Sansa this season

Back to tonight’s recipe. My friend Chris and I spend a few minutes on Mondays sharing our thoughts and catching up on the previous night’s Game of Thrones episode.  Of course, we had to talk about Dany’s latest fire-immunity scene which wound up with her mass-murderin’s all the Dothraki. Chris commented that he was surprised to see Dany without a shirt because he had read somewhere that Emilia Clarke refused to do on-screen nudity following Season One (see here: Emilia Clarke Anti-Nude Clause).

Well, fellas, she’s back and nude-ier than ever.   The re-emergence of Dany nudity, coupled with the rise of Theon, is the inspiration of this week’s recipe: Thyme and Rosemary RACK of Lamb with Spring Onion and Parnsip-snip fries.


Thyme and Rosemary Rack of Lamb, Frenched

2 cloves garlic

2 tsp chopped rosemary

2 tsp chopped thyme

Olive oil



Season the lamb with salt and pepper to taste. Rub marinade (2 tbsp olive oil, garlic rosemary, thyme; it covers more consistently if you run the mixture through a food processor first) on lamb and marinade for 2 hours. Bring lamb to room temperature, about half an hour before cooking. Score the fat of the lamb with a knife.

Heat cast iron skillet with olive oil to medium high. Sear each side for about 3 minutes. Bake at 400 degrees for 16-18 minutes. Let rest 5 minutes before carving.

Check out these extra-pretty parsnips I got from my sweet friends’ CSA!  Thanks, Lexi and Tim W.!



Spring Onion and Parsnip-snip Fries

1 pound parsnips, peeled and cut into dices (about 3 cups diced)

2 1/2 tablespoons olive oil, divided

salt & cracked black pepper

3 tablespoons minced garlic

1 bunch of green onions, slice lengthwise and chopped

Preheat oven to 400 degrees. Spread parsnips equally onto two baking sheets so that they are not touching each other. Drizzle each pan with 1 tablespoon of olive oil, 1/4 teaspoon salt and a crack of fresh ground pepper. Bake both pans for 12 minutes. Stir the parsnips and bake for additional 10 minutes minutes. Remove the parsnips from the oven and add the chopped garlic to the cooking sheet. Bake for an additional 7 minutes remove from the oven to add the green onions (and extra oil, if pan is dry). Turn oven down to 350 and cook for an addition 2-3 minutes and serve.



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