Monday, October 13, 2008
It is nice to see so many bloggers enjoying fall as much as I am. I have seen some beautiful soups, gratins, and desserts. I think the cooler weather makes us all enjoy cozy harvest foods. Being in a harvest mood myself I bought some market fresh baby carrots which I thought would compliment a rack of lamb and some roasted potatoes. I have never eaten a french cut rack of lamb and was excited to try this with either a marinade or red wine reduction. Although the red wine reduction sounded delicious, I was a bit of a lush and kept the wine for my own self indulgence and went with a grainy mustard and thyme marinade. It turned out very nice providing savoury flavors to this grill rack of lamb.
As for the carrots I wanted to do something a bit unique with more flavor. Thinking back to my green beans with lemon and garlic. I decided to go with garlic and ginger flavored carrots. For even more flavor I had herb seasoned potatoes. Overall a very tender and palate pleasing dinner which was served with a 2 year old wine which I have been waiting to open since my wedding. It was full bodied and a perfect match with the gamey lamb.
2 french cut racks of lamb (1lbs)
1/8 cup olive oil
1 garlic clove
1/2 T grainy dijon mustard
1/2 T thyme
1/4 tsp pepper
1/8 tsp rosemary
Mix all the ingredients together and rub on the lamb. Let sit for 4 hours in the fridge.
Preheat grill to med high and grill for 10 min per side for medium. Let rest for 10 minutes under foil so juices settle.
1 bunch of baby carrots with tops on, peeled
2 cloves garlic minced
1 T butter
1 T minced fresh ginger
1 T fresh cilantro
1/2 tsp fresh lime juice
1/4 tsp salt
Steam carrots in steamer for 10 mins. Heat the butter in a large non stick pan over med heat. Add garlic, ginger and cook 1 min. Remove from heat. Add carrots, cilantro and remaining ingredients. Serve immediately with lamb.
Take 10-12 baby potatoes, and cut into wedges. Place them in a bowl and toss with 1 T of olive oil and season with pepper, herbs (rosemary, thyme), chili powder and a pinch of cayenne and paprika. Bake in the oven for 25 min at 375F.