EGG PEEL MASK RECIPES

Steps:

• Preheat oven to 325°F
• Cream butter in large mixing bowl
• Add vanilla then gradually add the powdered sugar; beat until light and fluffy
• Add flour slowly into the butter mixture and mix until forms a ball
• Roll dough into about 1-inch balls onto a cookie sheet and bake 15-20 minutes, depending on size of cookies, until the edges of the cookies are very light brown
• Remove and, while still hot, roll in powdered sugar
• Place in the freezer for 5 minutes or until solid to the touch
• When they are done cooling in the freezer, roll again in powdered sugar and serve

Steps:

• For the lamb chops, heat oven to 450°F, with rack at center
•  Cover a baking sheet with foil and add a wire rack
•    Heat large cast-iron skillet over medium-high heat
• Listicle: Rachael Ray 12-Inch Cast Iron Frying Pan Pat lamb dry (after taking the chill off a bit) and season with salt and pepper on both sides of rack
•  Spray the skillet or the meat with oil and sear evenly all over, then remove from pan and cool completely
• Combine the egg and Dijon mustard, then granulated garlic and onion and slather the mix over both racks, all over
•    Combine the breadcrumbs and cheese with rosemary and zest, then add the melted butter and press evenly and firmly all over the racks
•     Roast 15 minutes
•  Reduce heat to 325°F
• Turn pan, roast 20 minutes more, turning pan once more midway, or until meat is 130 to 135°F
• Rest 10 minutes
• Cut 2 to 3 ribs per person
• For the simple sauce, melt butter in saucepot over medium heat, whisk in flour and combine
• Add wine and reduce 1 minute
•  Whisk in stock, then reduce heat to low, add cream and whisk in lemon just before serving
•    For the peas, melt butter in saucepot or pan over medium heat and add onion or shallot with garlic, season with salt and pepper and soften 5 minutes
•  Add peas and stock and simmer 5 minutes more
• Add mint and puree with immersion blender or in high-powered blender
•    Smear the peas on the plates, top with 2 to 3 chops and spill over sauce
• Pile a bit of cress alongside