mary had a little...

Lamb. Yes, lamb.

Maybe it was because it wasn't too long ago that we visited France...or, for that matter, lived in France. For whatever the reason, when discussing what to make for our personal Christmas dinner (we always celebrate by ourselves prior to Christmas Day, a throwback to before we were married and spent Christmas apart), B decided he wanted to make a rack of lamb for this year's feast.

Well, okay.

 
I think lamb is delicious, but it wouldn't have been what I would have picked. I tend to go for simple in the kitchen. Also, side dishes are my jam. But he was in charge. And this was delicious. It was tender, flavorful, and felt oh-so-fancy. We served it on our Vera Wang fine china, with a bottle of red wine from our California trip in April, and, well, merry Christmas to us. Many times over.

If you've never cooked lamb before, don't fret. It's really easy. We served ours with roasted root vegetables (carrots, turnips, parnisps, and a leftover zucchini), but you could easily do it with any veg, and a mashed potato. Or, you know, whatever side dish you feel like. This felt very French to us, but you do you.

And never mind that Christmas is over. Lamb is delicious year-round, and this recipe is no exception.

xoxo,
E&B

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rack of lamb with garlic and herbs

This easy lamb dish is flavorful, tender, and wildly impressive-looking.

Serves 4-6

ingredients:

1 8-rib Frenched rack of lamb

salt and pepper

1 tablespoon olive oil

3 garlic cloves, minced

1 tablespoon finely chopped fresh thyme

2 teaspoons finely chopped fresh rosemary

salt and pepper

1 ½ tablespoons olive oil

directions:

Salt and pepper lamb.

Heat a skillet over high heat until hot, at least 2 minutes.

Add oil to hot skillet, then brown the rack of lamb on both sides, 1-2 minutes.

Put oven rack in middle position and preheat oven to 350.

Stir together garlic, herbs, salt, pepper, and olive oil. Coat lamb with herb mixture, pressing to help adhere.

Roast for 15 minutes uncovered, then cover lamb loosely with foil and roast for 10 more minutes, or until thermometer inserted into lamb registers 120 degrees.

Let rest for 10 minutes.

Cut rack into 4 double chops.

Serve, and enjoy!

nutrition:
gluten-free
sugar-free

Recipe adapted from Epicurious.