Spice-Crusted Rack of Lamb
Rack of lamb is a festive dish that I think is very romantic. It is made to be shared and is a perfect splurge whether you are cooking for a longtime love or a prospective new one. I suggest serving this dish with the eggplant tagine which you can find in the side dish section of the book. It is light and the curry and coconut flavors can stand up to the spicing of the lamb.
1 18 oz Rack of lamb (Frenched)
1 clove Garlic (cut into 8 pieces)
1 sprig Thyme (fresh)
1 sprig Rosemary (fresh)
1 sprig Sage (fresh)
1T Dried Jerk Rub or your favorite dry rub (recipe on page…)
1T Crushed black pepper
2 T olive oil
"Pick" the rack of lamb with garlic, one piece of garlic next to each bone. This is done by puncturing the meat with the tip of a knife and inserting the garlic. Chop half the herbs and mix with the other seasonings. Rub lamb with 1 T of the olive oil and follow with the herb and spice mix. Refrigerate until ready to cook. This can be done up to 24 hours in advance.
Pre-heat oven to 450.
Heat a large, oven-proof, sauté pan over high heat. Add the other 1 T of olive oil to the pan and sear the lamb until golden brown on both sides. Place in oven fat side down and roast 5 minutes. Turn over put remaining herb sprigs under lamb and roast an addition 5 minutes spooning some of the cooking fat over the lamb. Roast a final 4-5 minutes. Cooking time will depend on the size of the rack so if it is smaller it may take less time.
Take the lamb out of the pan (if you leave it in it will continue to cook.) Cover and allow to rest for 7-10 minutes before carving.
Serve with any of the side dishes from the book, but I suggest something light and vegetable instead of the classic potato. You'll feel lighter and more in the mood for a bit of romance.
FARMfondue for lovers with assorted dipping goodies
• 3/4 cup heavy whipping cream, reserve 1/4 cup to thin if fondue begins to thicken
• 4 bittersweet chocolate bars, chopped, 3 1/2 ounces each
• 2 tablespoons Frangelico or Amaretto liqueur, optional
• 1/4 cup finely chopped hazelnuts or almonds, optional
Suggested Dippables, choose 3 or 4 selections of the following:
• Specialty marshmallows
• Dried fruits
• Hazelnut or almond biscotti
• Salted pretzel sticks
• Cubed pound cake
• Sliced bananas
• Stem strawberries
• Sectioned navel oranges
• Ripe fresh diced pineapple
Heat 1/2 cup cream in a heavy non-reactive saucepot over moderate heat until cream comes to a low boil. Remove the pan from the heat and add chocolate. Let the chocolate stand in hot cream 3 to 5 minutes to soften, then whisk chocolate together with the cream. Stir in liqueur and/or chopped nuts and transfer the fondue to a fondue pot or set the mixing bowl on a rack above a small lit candle. If fondue becomes too thick, stir in reserved cream, 1 tablespoon at a time, to desired consistency. Arrange your favorite dippables in piles on a platter alongside chocolate fondue with fondue forks, bamboo skewers or seafood forks, as utensils, for dipping.
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