nice rack

The birthday boy had originally requested brisket, but it was 85 degrees yesterday, so I figured I’d do something a little more appropriate to the weather. He always appreciates a nice rack, so lamb it was.

This was pretty straightforward – I rubbed a paste of garlic, kosher salt, fresh thyme and rosemary, lemon zest and olive oil into the meat and fat side of the lamb, seared it on the fat side in the cast iron skillet about 8 minutes, flipped it and seared it for another three, then chucked it into a 500 degree oven for about 10 minutes. I let it rest for about 5 minutes while I deglazed the pan with some cognac, veal demiglace and balsamic, then sliced it and served the chops with whipped potatoes with feta.

Dinner:  October 7, 2007

Last night’s lamb was a breeze to prepare, but I’m home from work today and already at work on tonight’s meal – suffice it to say it’s a bit more labor intensive. Stay tuned… and Happy Thanksgiving to our friends to the North!

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