Lamb

Lamb Crusted

Lamb Crusted

Lamb is very delicate in texture. There are generally 2 types of lamb on the market. One originates from New Zealand and the other is from local farms. The one from New Zealand does not have as much a gamey taste as the ones from Ontario and the meat is more tender.

Unless you are bold enough to attempt roasting a whole lamb or a whole leg of lamb, it is still easier to stay with the already dressed rack of lamb. Lamb shoulder meat is not a bright choice when it comes to roasting. Lamb shoulder meat is more suitable for braising or making stew.

At present, you can pick up dressed New Zealand spring lamb in rack at T&T frozen or at your local Walmart. This product comes in handy. It is already dressed with rosemary and garlic, and all you have to do is thaw and bake and you can have your dinner ready within half an hour. Of course you can do modify the product and make it takes on a very different presentation.

Lamb encasing garlic with portabella mushroom

Lamb encasing garlic with portabella mushroom Watercress & grill shrimp, balsamic reduction

TO-NIGHTS MENU

FRENCH ONION SOUP
SALAD OF ARUGULA WITH PEAR WITH CITRUS MANGO DRESSING
DRY ROAST RACK OF LAMB WITH ROASTED POTATO.

Thaw rack of lamb in fridge overnight making sure they are completely thawed. Cut up potato, mixed with olive oil and seasoning. Place them on the bottom of a roasting pan. Cover pan with tin foil. Pre-heat oven 375, cook potato for 20 minutes. Check doneness of potatoes (you can test the potatoes by inserting a paring knife).

Put on broiler in the oven. Place rack of lamb over potatoes and cook for 10 minutes with foil covering. Remove foil and broil for another 5 to 10 minutes depending on your own liking. Let lamb stand for 5 minutes before cutting. Place potatoes on the middle of the plate and tripod the lamb ribs.

DELICIOSO

Light up the candles, uncork the wine, let the soft music dance around you and lift you through the clouds of enjoyment.

Till next time. Bon appétit!!

(I also left out the important part of making a sauce – but till next time)

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