Entertaining Week: Rosemary and Dijon Lamb
One of our favourites from June 3o, 2011…..
I have to be honest. I hate lamb. Well, not so much anymore. Ever since I was a kid I didn’t like eating it. It’s a long story that I swear you don’t ever want to hear. However, when Scarlett was born I made a promise to myself that I wouldn’t transfer any of my food “issues” on to her. Whether I liked a food or not, I made her everything and anything–brussel sprouts, salmon, and the dreaded lamb. I also tasted all these foods before I served them to her. I actually ended up acquiring an appreciation for some along the way. Take Salmon. I can eat it now. However, I used to gag at the smell of it.
My entire family loves lamb so it worked out that I’m able to eat the dish along with everyone else. It’s also a bonus because this recipe is nice and easy yet it looks impressive, making it a great meal for entertaining. However, I think Scarlett loves it for two reasons. 1. Her dadddy and all her grandparents eat it with so much enthusiasm that she can’t help but be sucked into all the hype. 2. She likes that she can pick it up with her hands. It’s very Flintstones of her.
Rosemary Dijon Lamb
2 racks of organic lamb with fat already trimmed off
1 tablespoon of fresh rosemary
2 tablespoons of dijon mustard
1 tablespoon of lemon juice
1 clove garlic minced
salt and pepper to taste
Whisk together Dijon mustard, lemon juice, vegetable oil, rosemary, garlic, salt and pepper. Place lamb in shallow dish; brush marinade over meaty part of lamb. Refrigerate for 30 minutes.
With rib ends up, press racks together to interlink bones. Separate bases about 1 inch to stabilize. Place on greased rack in roasting pan, drizzle any remaining marinade. Cover exposed ribs with foil to prevent charring. Roast in 450°F oven for 10 minutes. Reduce heat to 325°F; roast for 30 to 40 minutes longer or until meat thermometer registers 140°F for rare or 150°F for medium-rare.
Transfer to warmed platter; tent with foil and let stand for 10 minutes. Remove all foil; carve between bones. Garnish with fresh sprigs of rosemary.
Actually, Scarlett has loved lamb since she was a baby when I’d feed it to her ground in mashed potatoes. This recipe is a combination of one my father-in-law faithfully uses and one that I found in Canadian Living magazine.
Normally, Scarlett loves to be a part of any recipe that requires me to pull a paint brush out. However, on this occassion she didn’t do much prep work. She was too busy playing with her fairies, under a table. (Why do children love to lay on floors?)
We enjoyed this particular dinner with family. I had some lamb and Scarlett couldn’t wait to get hers on the plate. I’m pleased to say my goal of not polluting her food choices worked. However, I can’t guarantee that she won’t scream like a victim from a slasher flick when she sees a spider.
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Alright, alright, GP is not actually a guest blogger for SPC. She’s extremely busy promoting her new cookbook, My Father’s Daughter or I’m quite confident she would have done it.
Because I’m more of a cook (or as I tell Ben a couple of times a week, “Now that I’m a chef….” This can really precede any statement at all.)
Oh, how wonderful to see asparagus in my supermarket that isn’t from Peru. Finally, after a very wet and late Spring, it’s asparagus season in jolly ol’ England. So long