Sick Of Leftovers? Willie Degel Has An Easy Dinner Recipe For Two

Willie Degel's Pistachio and Cranberry Crusted Rack of Lamb Recipe

Dinner is served, courtesy of this Food Network host.

Tired of holiday leftovers already?

Allow Willie Degel—founder and CEO of Uncle Jack's Steakhouse chain in New York City—to take over your kitchen and prepare his pistachio and cranberry crusted rack of lamb served with horseradish scented Swiss chard.

"It's great for couples because while one works on the main dish, the other can work on the side," says Degel, who's also the host of Restaurant Stakeout on The Food Network. "Plus, it's not a lot of effort for a whole lot of flavor!"


1 cup cranberry juice
1/4 cup dried cranberries
1 garlic clove, peeled
3 tablespoons chilled butter, cut into 1/2-inch cubes
1/2 teaspoon ground all spice
1 large rack of Australia lamb (18/20oz), well-trimmed, sliced into chops
1/4 cup chopped natural unsalted pistachios
1/4 cup panko (Japanese breadcrumbs)
2 bunch rainbow Swiss chard


Preheat oven to 400°F. Boil cranberry juice, dried cranberries, and garlic in medium skillet until liquid is syrupy and mixture is reduced to 1/4 cup, stirring often, about 10 minutes. Transfer mixture to mini processor. Add butter, all spice and blend until coarse puree forms. Place processor bowl in freezer 10 minutes to firm butter slightly.

Line small rimmed baking sheet with foil. Place lamb, bone side down, on sheet. Sprinkle with salt and pepper. Spread butter over; sprinkle pistachios and panko over, pressing to adhere.

Roast rack of lamb until instant-read thermometer inserted into side registers 135°F for medium-rare, about 12 minutes. Transfer to work surface and let rest 10 minutes.

Horseradish Scented Swiss Chard:
3 pounds green Swiss chard (2 to 3 bunches)
3 tablespoons olive oil
1 medium onion, halved lengthwise and thinly sliced
3 tablespoons water
1/2 teaspoon salt
1 1/2 tablespoons bottled white horseradish (not drained), or to taste

Cut out stems and center ribs from chard, discarding any tough parts, then chop. Wash leaves well, then cut in half crosswise (leave whole if on the smaller side).

Heat oil in a wide heavy pot (5- to 7-quart capacity) over medium heat until shimmering, then cook onion, stirring occasionally, until it begins to soften, about 5 minutes. Add chard stems and ribs, the water, and 1/2 teaspoon salt, and cook, covered, until just tender, 8 to 10 minutes.


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