A Not So Ordinary Dinner...

Carl has been SLACKING... who knew this blog thing could take so much effort to maintain? The good news is I'm 4 meals behind, so there is a surplus of work for me to do before. The bad news is I do not plan to stop cooking anytime soon, therefore almost assuring that this surplus will last for quite a while.

For the record, this meal was prepared on June 16th, 2011 as a pillar in the plot to seek Kate's hand in marriage. Nothing says your friends are becoming domesticated like a food blog, so don't act like you didn't see this coming.



A Not So Ordinary Dinner: Seared Rack of Lamb with Garlic Rosemary Fingerling Potatoes


The Lamb:

This shit's not cheap, so be ready to spare no expense. When we speak of the "rack", we're looking for juicy, plump lollipops that have ample amounts of fat to be trimmed. It's well worth spending $18 plus on a frenched 8 rib rack, especially if its only for 2 people. All being said, this is not a reasonable meal to try and provide for more than 8 people due to its price point and the amount of care you must put into your meat.

Before you marinate your lamb, you must cut it into desired pops. Assuming you bought a frenched rack (most fat cut away and cleaner appearance) this should be cake. I suggest sticking with single chops for this go around, though double's are an option as well. For cut details, check here. http://www.foodsubs.com/MeatLambRibs.html

Lamb Marinade:

1/4 cup EVOO
1/4 red wine
A couple small rosemary branches
A few sprigs of thyme
2 cloves of garlic
Sea Salt and Fresh Cracked Black Peppercorns

Demolish the herbs and garlic with your awesome knife skills and toss them in a Ziploc seal bag with the EVOO and S&P. Toss in your Lamb Lollipops and let them kick it in the fridge for a bit. (2 hours is fine)




Garlic Rosemary Fingerling Potatoes

8 fingerling potatoes (red, white, whatever... color contrast is good)
3 cloves of garlic
A few small branches of rosemary
Half of a red onion
EVOO
Sea Salt and Fresh Cracked Black Peppercorns

This couldn't get any easier, and it shares all of the same ingredients of the lamb, so its an easy shopping trip. Preheat the oven to 400f. Cut your potatoes (skin on) lengthwise in quarters so you have long "fries" cut... roughly 32 pieces in all. Throw them in a 2 inch walled baking man and drizzle EVOO all over them add some S&P for love and mix them all up. Toss them into the oven.

Run your knife through the garlic and rosemary a few times (course chucks work well here)and cut the onion into "pedals" or 3/4 in squares. After the potatoes have been in for 20 minutes, add these ingredients to the pan with some more EVOO and S&P. Toss them around so the taters have a chance to cook on another side and all of the flavors mingle with joy and anticipation of being demolished by a hungry bride to be. 25 more minutes in here and you're ready to serve!

Finally, heat a frying pan to medium high heat and add a splash of EVOO. Take the first half (4) of your lamb pops and lay them in the pan. Season the side that isnt cooking with some extra S&P and flip them after 3-4 minutes (for medium). Repeat this process with your last 4 pops, 3-4 in per side and set them aside to rest.

Deglase the pan with the red wine and scrape the little lamb bits that stuck to the pan with a wood spoon. Add a little of the left over marinade and let it stew for a few minutes, stirring occasionally. This will make for a nice galce to serve over the lamb.

Set table with a dozen super steroid roses, a bottle of nice Cabernet, and an engagement ring and hope for the best!

Cheers!