ART. FOOD. LIFE.
Why yes… yes it is.
I always make a “secret sauce” with rack of lamb; sweet, savory and sometimes with a little heat and au jus. My husband always ask, “is this the secret sauce?” And of course it is… secret for the day, not the same as last time though. I’m not one to stick to a recipe. Cooking for me is a creative endeavor… just like painting. I look at the possible ingredients for the meal, find some inspiration in my pantry and fridge and go with it.
Rack of lamb looks a little intimidating… I finally bought it a few years back after enjoying it at a restaurant. I decided it was just red meat and I can cook most any other kind, so why not. Not much pre-cooking preparation is needed. I like to make a mix of freshly ground peppercorns and kosher salt, freshly minced rosemary and lemon zest… that’s it, add enough olive oil to make a thin paste and slather the racks on both sides. Let them rest in the fridge for 30 minutes or longer.
My “special sauce” will remain secret… ha ha. seriously, it will. I will again say that I love sweet and savory, like garlic and shallots and red wine, honey…cherries mmmm. Make a sauce from the flavors you like and after you have cooked your racks of lamb either on a med/hot grill or in a 425 oven for about 25 minutes (if you have a convection option, use it) , let them rest for 15 to 20 minutes, then slice between the bones and add any jus or meat drippings to your sauce.
I usually make roasted potatoes with rosemary and pepper… tonight I used pink and wild black peppercorns :) I also made one of my favorites… garlic green beans.
Buy good quality ingredients, season with fresh herbs and good quality spices, and you will have good food!
next time… musts for your pantry!