Aug 12 2009
Mary had a little (rack of) Lamb
Mary had a little lamb,
Little lamb, little lamb,
Mary had a little lamb,
Its fleece was white as snow
Everywhere that Mary went,
Mary went, Mary went,
Everywhere that Mary went
The lamb was sure to go…
It followed her to school one day
School one day, school one day
It followed her to school one day
Which was against the rules.
Stop right there! That’s when the Lamb stepped out of line and is in the oven right now as we speak… OH, it’s going to be delicious, don’t you worry!
Not to worry, the whole lamb isn’t in the oven, only its little rib cage (only one side actually) Soaked in a light brine for 15 minutes and encrusted with Dijon herbed breadcrumbs.
Here’s all the ingredients if you want to make it yourself:
Rack of lamb trimmed, salt, pepper, onion and garlic powder, Dijon mustard, olive oil, butter, plain breadcrumbs, love of food and life… 425 degree oven until done. That’s it! Wash it down with a nice Pinot Noir—I chose Castle Rock 2007.
Not complicated at all… Good luck with that!
Good Appetite!
