Sunday, February 10, 2008

And a Sunday Dinner

I bought a rack of lamb a few weeks ago when it was on sale and stashed it in the freezer until the time was right. After searching in vain for "just the right recipe" I finally decided to go with my old standby: olive oil, kosher salt and freshly cracked black pepper. Accompaniments included a mix of roasted russet potatoes and sweet potatoes and blanched/roasted green beans.

I start with 1/2 pound fresh green beans. I simply snap off the stem ends of the beans to prep.

After blanching for about 30 seconds in salted, boiling water, I remove the beans to a bowl of iced water.

The top bean has not been blanched while the bottom one has been. Now can you see why I do this extra step?

The blanched green beans are ready to go into a 425 degree oven for about 10 minutes. I have simply drizzled with olive oil and sprinkled kosher salt and black pepper on them.

The beans are ready for plating.

Two russet potatoes and one sweet potato have been diced and tossed with olive oil, kosher salt and black pepper. They will roast in a 425 degree oven for 60 minutes. I turn them about half way through.

And the potatoes are ready for plating.

Here's the rack of lamb. I simply seasoned with olive oil, kosher salt and black pepper. Do you notice a trend here? I admit to thinking that sometimes the simple things are best. This will roast in the oven for about 40 minutes at 425 degrees, or until the meat reaches an internal temperature of 130 degrees.

The lamb comes out out of the oven. It will be covered with foil and allowed to rest for a few minutes before carving and serving.

And here's the dish, ready for the lucky diner.


Rosie Hawthorne said...

I want to come eat at your house.

Rosie Hawthorne said...

Marilyn, you forgot to put the precious lllllittlle paper hats on the ends of the lamb bones. Couldn't you find any?