Lamb

[mrdutton]

Ham is a spring dish because it is about 6 months past the slaughter and cure. Lamb is a spring dish because it is freshly slaughtered. I am sometimes a firm beliver in closer to the bone, sweeter the meat. I like ham (heck I live in Virginia, I almost have to like ham), but I LOVE spring lamb.

Free range spring lamb rack (cut in half to serve one) coated with a paste made from fresh chopped rosemary, dijon mustard, chopped garlic, ground black pepper and olive oil. Let the rack marinate for a couple of hours after a liberal coating with the mustard paste.

After the marinade time is up, bring the lamb out of the fridge and allow it to come up to room temperature. Leave the paste in place on the meat.

Heat up the fry pan, add a few tablespoons of olive oil and bring up to just about the smoke point.

Sear the lamb on both sides. About five minutes on a side to form a crust out of the paste. Fat side down, coat the rack with fresh home-made bread crumbs, pour on some melted sweet butter. Finish in a 350 oven until medium-rare. About 12 minutes for 1/2 rack.

Serve with risotto and a Van Ruitan - Taylor Cab - Shiraz.

Happy EASTER!! Happy SPRING!!