Holiday Menu: Rack of Lamb, Potato Pancakes, Butter Lettuce Salad

Holiday eating made more delicious and less stressful. Jessica and Karyn at Bungalow 56 Interiors and Events have created a sophisticated special occasion menu that will allow you plenty of time to spend with family and friends.

This is a terrific menu for a sophisticated dinner party with friends, or holiday feast. Which holiday? Take your pick: Christmas, Easter, Passover, or any other occasion where extra culinary love is on the menu.

French Green Beans with Carmelized Leeks

French Green Beans with Carmelized Leeks

The delicate sweetness of leeks compliment the fresh green beans.


  • 1 lb French Green Beans
  • 2 leeks sliced thinly
  • 2 tbls Olive Oil
  • 1 Garlic clove, minced
  • Salt and Pepper to taste


  1. Heat 1 tbsp. olive oil over medium heat and sauté garlic about 2-3 minutes, add in leeks and stir until they are lightly caramelized, about 10 minutes. Set aside.
  2. Add in green beans and sauté in remaining olive oil, season to taste with salt and pepper. Cover and cook about 8 minutes or until al dente. Place in serving dish and cover with leeks.

Roasted Rack of Lamb with Cranberry Jalapeño Mint “Relish”


Showstopper main entree. The tender, earthy flavor of the lamb is perfect with Pinot.


  • 2 Half Rack Rib Lamb Chops
  • 2 Medium Shallots, finely chopped
  • 4 Garlic Cloves, Minced
  • 4 Tsp Dijon Mustard
  • 8 Tbls Olive Oil
  • ¼ cup Rosemary leaves, finely chopped
  • Salt and Pepper


  1. Preheat oven to 475 degrees. In a small bowl combine, shallots, garlic, mustard, rosemary and 4 tbsp. olive oil, season with salt and pepper to taste and mix until a paste forms.
  2. Heat a heavy skillet large enough to accommodate the racks of lamb on medium high heat and add in remaining olive oil.
  3. Season lamb with salt and pepper and place in the skillet. Sear the meat until it is well browned, about 5 minutes.
  4. Remove the lamb from the skillet and spread the rosemary mixture on it.
  5. Transfer to a baking sheet and roast in the oven until the internal temperature is 130, medium rare. About 20 minutes.

For the Cranberry Jalepeno Mint “Relish”


  • 1 12-ounce package of fresh cranberries
  • 1 cup water
  • 1 cup sugar
  • 4 Oz Scratch Gourmet Jalepeno Mint Jam (buy it here)


  1. Combine sugar and water in a medium sauce pan. Bring to a boil, add cranberries, return to a boil.
  2. Reduce heat and boil gently for about 10 minutes, stirring occasionally.
  3. Cool at room temperature. Drain any access liquid through a colander. Put cranberries in a medium bowl and mix in the jalepeno mint jam.

Potato Pancakes With Herbed Sour Cream

Potato pancakes

Crisp potato pancakes await the savory herbed sour cream.


  • 4 large russet Potatoes, peeled and grated
  • 1 Small Yellow Onion, finely chopped
  • 2 Eggs, Beaten
  • 3 Tablespoons All Purpose Flour
  • 1 Tablespoon Kosher Salt
  • Ground Pepper
  • Vegetable Oil for Frying


  1. Grate potatoes into a large bowl of cold water. When finished grating, pour potatoes and water through a colander to drain water and press potatoes to drain any excess water from them.  Once they are drained, pour into a large bowl and add the onion, egg, flour, salt and pepper to taste.
  2. Line a baking sheet with paper towels and heat the oven to 200 degrees.
  3. In a heavy skillet, preferably cast iron, pour enough vegetable oil so it is about ½ deep in the pan. Heat the oil on medium high heat. S
  4. poon ½ a cup of the potato mixture in the pan and cook them until golden brown on both sides. Make them in small batches and put them on the baking sheet in the oven to keep them warm until you are ready to serve them.

For the Herbed Sour Cream

  • 2 Tablespoons Fresh Lemon Juice
  • 8 Ounces of Sour Cream
  • 1 1/2 Tablespoons Chopped Dill
  • 1 ½ Tablespoons of Chopped Chives
  • 1 Clove Minced Garlic
  • Salt and Pepper to taste

Mix all ingredients in a small bowl and serve with potato pancakes.

Butter Lettuce Salad with Crème Fraiche Dressing

Butter Lettuce Salad with Crème Fraiche Dressing

Simple, fresh, clean flavors.


  • 2 Heads of Butter Lettuce (Rinse, pat dry and break into large pieces)
  • 6 Radishes, thinly sliced
  • ¼ Cup Finely Chopped Chives, reserve one heaping tablespoon for garnish

Combine all ingredients above and toss with dressing. Sprinkle remaining chives on top for garnish.

For the Crème Fraiche Dressing

  • 4 Oz. Crème Fraiche
  • Juice of 1 Lemon
  • 2 Garlic Cloves, Minced
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Tablespoon Water
  • Salt and Pepper to taste

Combine all ingredients in a small bowl, whisk together. Lightly dress salad, you may not need all the dressing.

Have you read our related DIY post where we show you how to make a wine cork garland?

All photos courtesy © Kristen Vincent Photography