Red meat is not bad for you. Now blue-green meat, that’s bad for you! ~Tommy Smothers
I’ve never made rack of lamb. Never thought about making it. Don’t know why. The only time I’ve ever eaten it is at fancy balls and parties.
I saw a beautiful picture of rack of lamb in a magazine and decided that I’m making it today for a first.
Wow, what a shocker when I went to buy it! (I haven’t even told my husband what it cost.) When the butcher at the farmer’s market brought it out, I didn’t ask the price. Big mistake. Then, I was too embarrassed to say oops never mind. (All I could think was, I could have bought a dress.)
Crazy. But let’s face it, it’s crazy good.
Someone pointed out on my facebook “that’s why we only make it for special occassions.” Hmm…now I know.
Stuck with my fabulous rack of lamb, I sought advice from everyone. I didn’t want to mess this up. (Not like ruining a cheap flourless chocolate torte. See last week’s post on that.) I ran into former anchorman Steve Levy who loves to cook. He warned me “Just don’t over cook it.”
Anyway, here’s a little video of my first attempt.
I was so worried about over cooking, of course I under cooked it. After trying to eat too raw lamb, it went back in the oven.
In the end, it was absolutely delicious. (the lingenberry sauce devine).
Still, it may be awhile before I splurge on this again.