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Tuesday, August 13, 2013

Rack of Lamb with Greek Salad

Well hidey-ho! This past Sunday we had a truly delightful family dinner. Alex sat with us and ate what we did aside from the lamb. She's eaten lamb before, I think twice. The first time she cried. The second time was all indifference due to her running around the house like a wild animal, me stopping her mid-sprint, making her take a bite and sending her on her way.

That's also how I'll get her to sign up for cotillion classes!

Anyways, we had what you see in the photo above: delicious, succulent rack of lamb with a wonderfully brirght and summery Greek salad that my darling friend Kendra came up with after tweaking several recipes she'd come across. I too made a few tweaks, depending on what I had available and due to my healthy addiction to garlic.

So here it is folks, a BFF fusion meal.

Rack of Lamb with Greek Salad
serves two because who gives up two of their chops for a couple of friends?  ***

2 large sprigs rosemary, leaves stripped and chopped fine (I snipped them to smithereens in a ramekin)
2 large cloves garlic, chopped fine
1 tbsp olive oil
1 1lb rack of lamb, some fat trimmed
Salt and pepper to taste
1 cucumber, sliced and diced (I diced the larger slices into nine pieces, for reference)
12oz +/- cherry tomatoes, quartered
2 tbsp fresh chives, snipped
1 tsp dried oregano
1 tsp dill
Drizzle olive oil
Drizzle pinot grigio vinegar
1/2 cup feta crumbles
2 pieces naan flatbread (optional)

Set the oven to 375. Heat a cast iron skillet over medium high heat and while it warms up, mix your rosemary, garlic and olive oil, muddling them in that selfsame ramekin used for the rosemary. Using your hands, rub the mixture into the lamb. Nay, massage it! Really let it know that you care but draw the line at buying it flowers. You don't want it thinking you're already picking out china patterns, do you?

Add salt and pepper.
When the skillet is nice and hot, toss in your lamb and sear it on all sides. Then pop it in the oven and set your timer for 15 minutes.

Wait, would you send the flowers to the lamb or to the herb mixture? I don't know, man. Ask Dear Abby. Or Julia Child.

So, while your lamb cooks, and to keep you from excitedly pacing around your kitchen wiping anticipatory drool off your chin (I did that anyway), assemble your salad. Mix everything together in a big bowl, save for the feta. Put the bowl in the fridge to keep cool, and I don't know, man, set the table or yell at your kids or something. Anything to keep yourself distracted.

Here, this will distract you. Why on earth in the first Harry Potter movie does Hagrid go all "That is VERY important, Harry, you STICK TO YOUR TICKET." Like, why Hagrid? Nobody collects the tickets at platform 9 3/4. Not that I recall. I've read the books about five times through, Hagrid. I mean, if you can figure out how to walk though a damn wall, then I think that trumps holding a damn ticket. Amiright?

After the timer goes off, remove your lamb and, sigh of all sighs, let it rest at least five minutes and if you're really brave, about ten. This is important, as the meat is still cooking and there's the whole thing of letting the juices, that had accumulated in the center, escape onto your cutting board.

Remove your salad from the fridge and add your feta, tossing to evenly distribute. Plate the salad and carve the lamb. As that is happening, quickly warm up your flatbread in the microwave and cover with another plate to keep warm.

And... you're done. YOU GET TO EAT THE LAMB.

If you don't, I will.


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