Love A Lamb

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This is my first year celebrating Canadian Thanksgiving.  I’ve always celebrated American Thanksgiving which is in November but Canadian Thanksgiving is in October.  Two all-you-can-eat weekends a month apart?  Stuff myself with turkey, scalloped potatoes, roast beef and baked sweet potato pie, all smothered with GRAVY?  Why have I only been giving thanks once a year??  Honestly, we should be giving thanks every month. But hey, two months is better than one.

We kick started our Thanksgiving weekend with a wonderful rack of lamb meal with roasted fall vegetables.  If you’ve been reading my blog, you’ll know that I only just recently started eating lamb.  Paul, the wonderful person that turned me around with a delicious braised leg of lamb, made sure I didn’t go back with this simple, finger lickin’ good rack of lamb.  Dad, Paul and I dug in shamelessly with our hands, eating the lamb like savoury lollipops with the tastiest gremolata crust cooked to perfection at medium rare. I am officially a lamb lover and there’s no way I’m going back.

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We also made a beautiful, rustic, roasted vegetable dish celebrating the colours and flavours of fall.  Orange carrots, purple yam, red potatoes, white parsnips, roasted in olive oil, rosemary sprigs, salt and pepper, and crushed garlic. The sweetness of the vegetables, especially the purple yam, made it the perfect accompaniment to the lamb. In a flash, the two racks that were on the table soon became none.  We saved the bones, like we always do, to add to my pork, lamb and beef bone collection in the freezer which I will use to make bone stock (I also have a chicken bone collection).  Perfect for gravy and sauces for just about anything.

Make this immediately if you love lamb, and if you don’t, make this immediately because you will.

Are you a lamb lover?  Maybe an ex lamb hater like myself?  How do you like to eat your lamb?

– SS

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Paul’s Herb Crusted Rack of Lamb

What you need:
2 frenched racks of lamb
2 packets of rosemary sprigs
2 packets of thyme Sprigs
1 bunch parsley
4 cloves of garlic, minced
Dijon mustard
1 lemon, juice and zest
Olive Oil
Salt and Pepper

What to do:
1. Bring out the racks from the fridge.  Score the fatty parts of the lamb in a criss cross pattern and season with salt and pepper all over and in between the slits. Leave it at room temperature for an hour. Preheat oven to 400 degrees.

2. Toss the rosemary leaves, thyme leaves, parsley, lemon zest, and garlic into the food processor.  Add olive oil, lemon juice and salt and pepper and then whizz.  Add dijon mustard to taste and then keep whizzing, tasting, adding, and seasoning, until you’re happy with the flavour.  The end result should be on the saltier side.  Add more olive oil as needed to create a thick paste. Set aside.

3. Coat an oven proof skillet with olive oil and heat over medium high heat.  Once the pan is hot, add the racks to the pan and brown the racks for 3 minutes on each side.

4. Coat the rack of lamb in the herb gremolata mixture.  Put it back into the pan and pan fry for one minute on each side.

5. Transfer skillet to oven and roast for 10-12 minutes for medium rare.

6. Take racks out of the oven, tent with tin foil and rest for 10 minutes.

Roasted Fall Vegetables

What you need:
Assortment of any vegetables you want, roughly chopped, we used:
Red potatoes (leave the skin on)
Purple yam, peeled
Carrots
Parsnips, peeled

Smashed garlic cloves
Rosemary sprigs
Olive oil
Salt and Pepper

What to do:
1. Lay cut vegetables out on a baking sheet. Preheat oven to 450 degrees.

2. Liberally cover vegetables with olive oil and generously season with salt and pepper (be very generous).

3. Top with rosemary sprigs.

4. Use your hands to mix the vegetables in the oil and seasoning.

5. Pop in oven and roast for 30 minutes.

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