just a little minty lamb

This is about the second time I made lamb, the first time I made rack of lamb.  Just as before, in good form, I burned myself due to the over-abundant drinking of the white wine that had been purchased for making the risotto.  As I am writing this, I can’t help but reminisce over the sweet of honey, the freshness of the mint, the crisp of the crumb, all giving way to the savory meat of a poor defenseless lamb (oh, why do you have to taste so wonderful!?!).

For one Frenched rack:

Pre-heat the oven to 450 degrees

Honey-please coating:

~ 2 tbsp of awesome honey

~ 1 tbsp of Dijon mustard

~ 1 tbsp of lemon juice

~ 2 pinches of rosemary

~ 2 pinches of thyme

Season the lamb with sea salt and freshly cracked pepper and quickly sear all sides in a hot skillet with olive oil.  Brush the coating on the meat so that it is coated well and creates a golden “glue” for the minty fresh crumb to follow.  (At some point, use small strips of foil to wrap around the exposed bone ends; this will protect them from charring.)

Minty fresh crumb:

~ 2 cloves of garlic minced

~ 3 tbsp of finely chopped mint

~ 1/2 cup of toasted panko

~ 1 tbsp of olive oil

~ sea salt & freshly cracked pepper

Mix well all above ingredients and thoroughly cover honey-covered lamb, taking care to press the crumb gently.  I do not have a roasting rack so had to put it in a baking dish alone; use a roasting rack in a baking dish if you have one, but it is not a deal-breaker.  Place in the middle of the oven and roast for approximately 20 minutes for medium-rare.  Let rest while plating the accompanied dishes.

Rack of lamb goes well with mashed potatoes, rice, vegetables, and of course risotto.  I served up asparagus and sun-dried tomato risotto.

Sun-Dried Tomato Risotto:

~ 1 cup of arborio rice

~ get a big 32 oz container of stock of your liking (I used Trader Joe’s Organic Chicken Stock), you won’t need the whole thing but get it for good measure

~ Dry white wine for consumption and at least a half of a cup for the rice

~ half of a cup of heavy cream

~ about 1/2 a cup of finely chopped white onion

~ 1 clove of garlic minced

~ half of a cup of freshly grated parmesan

~ sea salt & freshly cracked pepper

~ about an ounce of soft goat cheese

~ 2 tbsp butter

~ half a cup of marinated sun-dried tomatoes

Heat up your butter and add onions and garlic.  Saute the onion until translucent, soft, and undoubtedly delicious.  Add cup of rice.  Over moderate heat, add your half of a cup of white wine and stir constantly until fully absorbed. Add a half of a cup of broth and stir constantly until liquid is absorbed.  This is the traditional step that is repeated and repeated until the rice is fully cooked.  Like I said, you won’t need the whole 32 oz of broth but it’s nice to have.  Be a taste tester and check the firmness of your rice periodically as you cook.  You want it al dente.  When the rice tastes as though it has only one or two more repeats to go, use the half of a cup of cream, stir until absorbed.  If it is still not quite done, repeat with another half a cup of broth until fully cooked.  Meanwhile, have the cheese and sun-dried tomatoes ready to go.  When the last of the liquid is still left in the pan, add the remaining ingredients.  Stir, stir, stir, and once all is absorbed and melted,  SERVE IMMEDIATELY!