Even more delightful, spending the past week in blooming(!!) Michigan with little middle sister, Zinnia the cat, and Dahlia the "puppy."
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| A warm Michigan welcome. ;) |
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| The Dutch Village (unchanged since our last visit -- as a rest stop during a family vacation 15 years ago). Holland, Michigan. |
Speaking of spring and certain delightful inevitabilities... Between two birthdays and steep odds of Easter falling during the month, lamb is a given on the April menu rotation.
Opting for a single rack over a entire leg or crown roast makes sense for our current party of two. The hub has affectionately dubbed these "lamb popsicles," and with plenty of garlic and rosemary, they make for a fab springtime treat.
I like to serve the pops with a big red (think cab, barolo, merlot or a blend), grilled or roasted asparagus, and a decadent starch or carb. Most recently, Boca's famous 3-hour Brussel sprouts and mushroom risotto complemented the pops (try Giada's mushroom risotto to start), and these individual wild-mushroom bread puddings nearly stole the show earlier in the year while we were still in winter survival mode.
GARLIC-CRUSTED RACK OF LAMB
Serves 4, or 2 with fabulous leftovers
Ingredients:
6 garlic cloves, peeled
3 TBS. fresh rosemary leaves (plus several branches to garnish your finished dish)
3 TBS. EVOO
1 large rack of lamb (1 1/2 - 2 lbs), frenched
salt & freshly ground black pepper
Directions:
In a food processor, process garlic, rosemary and EVOO until garlic is finely minced. Season the rack of lamb with plenty of salt and pepper. Rub with the garlic-rosemary mixture on both sides. Set the rack, fat-side up, on a plate or foil-lined baking sheet and let rest at room temperature for an hour.
Preheat the oven to 450. Roast the lamb in the upper third of the oven for 15 minutes. Turn the rack over and roast for an additional 10 minutes for a medium-rare finish (PERFECT). Transfer the rack to a cutting board and let rest, tented with foil, for at least 10 minutes.
Carve the rack between the rib-bones, transfer to warm plates and serve immediately.
Recipe by Kenny Rochford, Food & Wine
