Last Easter Sunday

Last Easter Sunday, Renaissance Man and I dined on our screen porch – just the two of us for the first time in a long time on this special spring day.  A beautiful day of gardening had worked up our appetite for something really delicioso.  I decided to do it up right by preparing a rack of lamb.  I have never prepared rack of lamb before so I relied heavily on the internet for advice and plunged in.  This lamb is not cheap so I didn’t want to screw it up but with this recipe, you will have success if you are a lamb rack novice cook like me.

The lamb was grass fed and came to us via a local farmer and Greenling.  I was not sure how much lamb we needed for two people but one rack was more than enough for us.  We had leftovers.

.lamb rack

I gathered the ingredients for the pistachio crust for the rack including:  bread crumbs, mustard, limes, pistachios, kosher salt, garlic, and herbs (fresh from my garden – chives, parsley and mint.

lamb ingredients

pistachios

Chop the pistachios and nibble on a few to keep your strength up for the rest of the steps.

wine

It is a joyful day so add a nice glass of Merlot for the cook – Renaissance Man brought it to me to wash down the pistachios.

chopping herbs

Chop up the parsley, mint and chives – I love this gadget for mincing herbs.  It has two blades and gets the job done lickety split.

crust mixture

Add all the ingredients together including garlic.  I used about a half a cup of bread crumbs.

mustard

A blob of mustard and a squeeze of a lime plus the zest gave it a great zing and worked well with the lambie taste.  You know what I mean by describing it as lambie?…that gaminess taste and smell that often accompanies lamb and goat.  This lamb was never very gamey because it was grass fed but the pistachio crust made a lovely compliment to the distinctive lamb flavor.

cooking lamb

Spray your T-FAL nonstick pan and get it hot.  Sear the rack on all sides.  I love my T-FAL pan better than my expensive All Clad pans.  I get a new one every year and treat it horribly but for less than $30 bucks…who cares?

seared lamb

Here is the seared lamb resting on some parchment paper.  Ready to go into a hot oven (400 degrees) and cook until the meat thermometer reads 125-140. About 35 minutes but watch it carefully. You do own a digital instant thermometer?  If not, rush out to a restaurant supply store today and get yourself one.  They only cost about $12.  I bought one for Renaissance Man as a stocking stuffer and we use it all the time and the quality of our cooking has improved greatly.  Rub the crust mixture on the meaty part of the rack and  pat it carefully.  My lamb rack was a little bit messy looking but yummy.

lamb done

Here is the lovely lamb rack resting for 15 minutes after it was brought out of the oven – it looks too pretty to eat but we did chow down on it and it was deeeeelicious.

lamb with beets

We served it with beet puree – not so tasty to me (too beety) so I would go with asparagus or fresh peas next time as the side dish.  But I had the beets and they needed eating.

3 thoughts on “Last Easter Sunday

  1. Tracy your blog and pictures reminded me of Ree Drummond, The Pioneer Woman. I love her cookbooks, tv show, blog, Facebook posts, all! She lives not far from us in Oklahoma and its fun to get a peak into her life on their ranch.

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