Food Friday: Rack of Lamb Percival & Zucchini with Walnuts
by Casey Hawk
November 24, 2017

This #FoodFriday pairing from “The Cookbook According to St. Paul’s” would be wonderful for dinner on a cold night.

(We recently rediscovered this collection of favorite recipes curated in 1979 by the Paulist Women’s Club* at St. Paul the Apostle Catholic Community, the parish we serve in Los Angeles) 


Rack of Lamb Percival


1 rack of lamb
Fresh garlic, crushed, to taste
2 tbsp. butter, melted
½ cup bread crumbs
Rosemary, to taste
Salt and pepper to taste
¼ cup fresh parsley, chopped
2-3 tbsp. lamb fat, melted


Season rack of lamb with garlic and roast in preheated oven at 450 degrees for 15 minutes. Turn down to 425 degrees for 15 minutes, and 400 degrees for remaining ten minutes, basting frequently. 

While lamb is roasting, combine butter, bread crumbs, spices and parsley. To this mixture, add the melted lamb fat from the roasting pan, mixing well. 

Spread the crumb mixture on the fat side of the rack of lamb when it is finished roasting, and place lamb under the broiler for a few minutes until the mixture browns slightly. Slice and serve.



Zucchini with Walnuts


6 medium zucchini
2 tbsp. butter
3 tbsp. oil
1 clove garlic, unpeeled
Salt and pepper to taste
1 cup walnuts, coarsely chopped
1 tbsp. butter


Cut zucchini into ¼” slices, put into a colander, salt and leave for one hour to drain. Wash the slices very well and dry them.

Heat 2 tbsp. butter and 3 tbsp. oil in a frying pan. Add the zucchini and garlic clove and sauté until tender but still crisp, stirring often. Remove garlic. Taste and add additional salt, if necessary, and several grinds of black pepper. Add ¾ cup coarsely chopped walnuts to the zucchini and shake pan to blend them together.

Transfer to serving dish. Add 1 tbsp. butter and another ¼ cup of walnuts. Serves six.


Cookbook Cover


*“The Paulist Women’s Club” at St. Paul’s in Los Angeles is now known as Parents Working for Children.

Want to find more recipes from “The Cookbook According to St. Paul’s?” Check out our last #FoodFriday post!