Gastronomous

Do you have guests for dinner and are not really in the mood to cook for hours in the kitchen? Do what I did: LAMB! It started a Saturday Morning …

It’s Saturday morning, I have guests for dinner and not really in the mood for hours in the kitchen. These are not the kinds of guests to serve pizza and chicken wings… What to do?Light bulb goes on, and I trek to the grocery store for some readily available New Zealand LAMB! Just ask the butcher to ‘French’ your rack of lamb, this is to strip the extras off the bone for a stunning presentation (as you can see in the photo). If you call ahead, and make the request, the butcher will sure appreciate it. Also pick up FRESH herbs like rosemary and thyme. It will make the food flavors “shine”

 This dish screams to be enjoyed with a cabernet-shiraz blend, a green salad, and potatoes.

Get it all together and …voila! And elegant dinner is born!

Ingredients (for 4 servings):

1 rack of lamb ribs (about 5 lbs)
3 springs of fresh thyme, chopped
1 spring fresh rosemary chopped
Salt and pepper to taste
3 Tbls olive oil
1 tsp apple cider vinegar

For the sauce:
pan drippings
1 Cup cabernet-shiraz or some other red wine
1 Tbls butter
white pepper to taste

Ask your butcher to ‘French’ your rack of lamb, this is to strip the extras off the bone for a stunning presentation. Preheat you oven to 350 degrees. In a bowl mix the oil with the chopped herbs, the vinegar, the salt and the pepper. Rub the ribs with the mixture then place on a baking. Cook in the oven for approx 30 minutes, meat side down then turn once, let cook till the internal temperature reaches 155 degrees. Remove and let rest
Meanwhile gather the pan drippings and remove all grease except 2 Tbls. Place in a sauté pan with the wine and the butter over medium high heat. Cook stirring continuously till the sauce has thickened enough to coat the back of a spoon. Arrange the lamb on a dish and pour the sauce on top. Serve immediately.
Enjoy!