Monday, March 21, 2011

Garlic-Crusted Roast Rack of Lamb

A few months ago Groupon had a special for 15 issues of Food and Wine Magazine for only $12.  Every year I like to subscribe to a new food magazine, and this deal was too good to pass up.  I got my first issue last week and read it cover to cover.  It seemed like there was a lot more talk about wine than food, but that could be because I'm not as interested in wine.  I didn't realize that so much went into wine making!  Anyway, the cover of the magazine was a spectacular looking rack of lamb and the recipe was simple.  If you're a lamb lover, you will certainly enjoy Garlic-Crusted Roast Rack of Lamb.  The only one who didn't enjoy it that much was my dad.  He gave it a B because he said he wasn't really in the mood for lamb, but my mom even liked it, and she doesn't like lamb!  On with the pictures.

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Nick "Yan Can Cook"-ing the garlic.  The knives were going so fast that they're a blur!

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This is a little less than three heads of garlic for the lamb rub.

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Usually Nick is the one who handles the meat because I don't like touching it much.  I had tossed him a metal bowl to mix the rub in.   We look down at his hands and he goes, "Did you cut yourself?!" because there was a little bit of blood on one of his fingers.  So I stick out my hands and take a look but nothing is there and then we're staring at the bowl, but then he realizes that he has an ity-bity little cut on his finger from the foil.  Since he had that little cut he didn't want to touch the raw meat and risk getting any kind of infections.   

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Greek yogurt mixed with minced dill weed.

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I had so much extra dill for the yogurt that I paired it with some lettuce as garnish.

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These were a hit!  Usually with a roasted dish we roast potatoes along with it, but Nick has been wanting to make country-style potatoes for a while so we decided to try it out.  

Nick's Country-Style Potatoes 
Serves 8 
Ingredients: 
10 red, cubed
2 poblano peppers, seeded and cubed
1 yellow onion, diced
7-8 cloves garlic, sliced
1 tbsp cayenne pepper
salt and pepper to taste
4 tbsp water
Directions:
Parboil the potatoes for 8-10 minutes until they are soft, but not mushy.  Drain and run under very cold water.  In wok, saute pepper and onions until they become soft over medium-high heat.  Add garlic and saut√© for another minute. Add potatoes, cayenne, salt, and pepper.  Saute for about 5 minutes over medium-high heat or until potatoes have a nice crust.  Pour in water and cover immediately.  Let steam until soft, about 7-8 minutes.
Note:  Nick did his potatoes in two batches so that they would cook evenly.  

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