Monday, April 24, 2006

Lamb, bamb, thank you, ma'amb

I remember eating lamb as a kid and thinking of it as nothing too special. It wasn't until very recently (when I discovered braising) that I developed a newfound fascination -- nay, obsession -- with these creatures. Many are turned off from lamb because either a) they can't bear to eat something so cute and young (the meat comes from lamb that are less than a year old) or b) the taste is too "gamey" (yes, that's an actual term). If you fall into category a, there is no use in trying to persuade you that eating lamb is just as evil as eating any other animal. However, if you fall into category b, I'd like to direct you to this recipe from Epicurious.com (featured on a previous entry, Braise me up Before you Go-go), which disguises the gamey taste in red wine, onions, and shallots.

Now, if you happen to be one who enjoys, dare I say loves? the taste of game meat, I'd like to share with you an extemely quick and easy recipe that friends of mine and I enjoyed this past 4/20 holiday: pesto rubbed rack of lamb. For this recipe, you can use any pesto you'd like: classic basil pesto, mint pesto, or rosemary-parsley pesto.

Pesto Rack of Lamb

1. Preheat oven to 450.
2. Place racks on a half sheet pan, brownie pan, or any accomodating vessel and season them with salt and pepper.
3. Rub your pesto of choice all over the rounded side of your racks.
4. Put it in the oven for 10 minutes.
5. Reduce heat to 400 and roast for 15 minutes more for medium-rare (yum!)
6. Let sit for 5 minutes.
7. Devour!

Happy eating, all.

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