Subject: Roast Rack of Lamb with Mint Sauce
From: Unicorn (unicorn@indenial.com)
Date: Thu Aug 16 2001 - 07:20:55 EDT
__________________________________________________
F O O D F U N N Y
__________________________________________________
Reader Candice in Washington sends us this fishy tale about a wily New
Englander. Poached lobster, anyone?
After a day fishing in the ocean, a fisherman is walking from the pier
carrying two lobsters in a bucket. He is approached by the game
warden who asks him for his fishing license. The fisherman says to
the warden, "I didn't catch these lobsters; they're my pets. Every
day I come down to the water and whistle and these lobsters jump out
and I take them for a walk, only to return them at the end of the
day."
The warden, not believing him, reminds him that it is illegal to fish
without a license. The fisherman turns to the warden and says, "If
you don't believe me, then watch," as he throws the lobsters back into
the water.
The warden says, "Now whistle to your lobsters and show me that they
will come out of the water."
The fisherman turns to the warden and says, "What lobsters?"
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
Roast rack of lamb is one of my absolutely favorite dishes, but the
price puts it in the extravagant category so I reserve it for very
special occasions. But what the heck, how often does your favorite
Chef have a birthday?
Roast Rack of Lamb with Mint Sauce
2 - 3 racks of lamb, 8 to 9 ribs each
Salt and freshly ground pepper to taste
2 Tbs (30 ml) olive oil
Trim off as much fat and silver skin as possible from the lamb. If
desired, "french" the bones by cutting and scraping the fat and tissue
from the bones with a small paring knife. Season with salt and
pepper. Meanwhile, place a roasting pan in a preheated 425F (220C)
oven. Heat the oil in a skillet over moderate heat and brown the
racks of lamb, meat side down, until they have formed a brown crust,
standing the racks upright and leaning them against each other to
brown the bottoms as well. Transfer the racks to the preheated
roasting pan, bone side down, and roast until the internal temperature
is 135F (58C) for medium rare, about 12 to 15 minutes. Remove from
the oven and let rest for 10 minutes. Cut each rack into individual
serving portions, or into individual ribs chops if desired. Serve
with mint sauce (see below). Serves 4 to 6.
Mint Sauce
1 cup (250 ml) white wine vinegar
6 Tbs (90 ml) sugar
1/2 cup (125 ml) loosely packed mint leaves
Bring the vinegar and sugar to a boil in a small saucepan over
moderate heat. Simmer uncovered until reduced to about 1/2 cup (125
ml). Remove from the heat and allow to cool for 10 minutes. Chop the
mint and stir into the vinegar mixture. Let stand for at least 1 hour
or overnight. Serve at room temperature. Makes about 3/4 cup
(180 ml).
This archive was generated by hypermail 2b28 : Sat Sep 01 2001 - 00:00:02 EDT