Tag Archives: saison

Rack of Lamb

Rack of Lamb

Rack of Lamb-007

We wanted to do a post for the holidays and we came up with…rack of lamb. Partially because we’ve never made lamb before and partially because sometimes you need to switch it up from the turkey and ham! Yes, it may be a more non-traditional dish for Thanksgiving or Christmas but it is so easy, so good, and just…special feeling. The thyme, rosemary, and garlic herb marinade for the rack infuses and flavors the meat if it is done ahead of time…a day (or even two!) is best. The marinating, searing, and roasting process produces a piece of meat that is incredibly tender, juicy, and flavorful…for a relatively tiny amount of work.
Be unconventional and make this dish over the holidays!

Rack of Lamb-036Katryn’s Wine Pairing: Peñalolen, 2010 Cabernet Sauvignon
Rating: 8.75 out of 10

This was an elegant wine for an elegant meal! We deliberated whether a cabernet would be the best with the lamb but it was perfect. This is a more savory cabernet which complemented the herbiness of the lamb. It also had berry notes (raspberry, currant, plum, and blackberry) for contrast and notes of mocha and tobacco that added to the complexity. Definitely give this wine a try!

Rack of Lamb-037Nathan’s Beer Pairing: Allagash Saison
Rating 8.75 out of 10.0

I have a soft spot for Saisons and they are close to my favorite type of beer. This Saison was yet another great example of citrusy hop aromas and flavors contrasted with earthy and spicy flavors combined with a healthy carbonation. I can’t think of a better pairing for a rack of lamb that has been marinated in rosemary and thyme then a saison. The flavors work so well together and will leave you feeling like your life is complete.

 

Rack of Lamb-021

Herb-Marinated Rack of Lamb

From this recipe
2 servings

Ingredients
1 lamb racks (about 8 to 9 ribs)
¼ cup extra-virgin olive oil, plus 1 tablespoon
2 garlic cloves, unpeeled and crushed
1 (4-inch) rosemary sprigs, crushed
3 thyme sprigs, crushed
4 rosemary sprigs, for garnish
Freshly ground black pepper
Sea salt

Directions
1.Clean the rib bones well by scraping off meat and sinew with a small sharp knife. Cut the racks in 1/2 so that each has four ribs. Mix together the olive oil, crushed garlic, crushed rosemary and thyme sprigs in a large bowl. Add the lamb and coat well. Grind some coarse black pepper over all. Wrap well and marinate the racks overnight.

2. The next day remove the lamb from the marinade and scrape off as many herbs as possible. Preheat the oven to 400 degrees F.

3. Heat a large saute pan over medium-high heat and add 2 tablespoons of olive oil. Season the lamb well with salt; no additional pepper should be necessary, and sear fat side down until golden, about 7 minutes. Turn over so that the fat side is up and roast in the preheated oven for 20 to 30 minutes. Let the rack rest for 10 minutes before cutting.

4. To serve, cut the lamb rack into 2 equal pieces, 2 bones per chop and serve on individual plates or a platter with the accompaniments of your choice.

Rack of Lamb-016

Salmon en Papillote

Salmon en Papillote

Nathan and I have a friend staying with us in D.C. this weekend and, since the government is shut down and it’s been cloudy and raining, we haven’t had a lot of fun activities to suggest. Most of the museums are closed and our hike/picnic in Rock Creek Park was rained out. Fortunately, our friendContinue Reading

Saison Ginger Spice Cake

Saison Ginger Spice Cake

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Greek Burger

Greek Burger

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Mussels Saison

Mussels Saison

I used to think I didn’t like mussels and that they were expensive, time consuming and complicated to prepare. Now, I think that if I am ever in the unfortunate predicament of having to choose my last meal this dish would be a top contender (followed by a mocha raspberry cheesecake.) This was one ofContinue Reading