Rack of Lamb

I had a bit if an issue Fruday. The freezer popped open and a lot of meat thawed. I cooked, roasted, grilled all morning. 

One of the thawed packages cas a full rack of lamb. I pulled up Ina Gartens recipe and followed it to the letter. It did not disappoint.

I made a rub of 1 1/2 tablespoons salt, 3 garlic cloves, 1/2 cup dijon, 2 tablespoon fresh rosemary ( I used 1 tbls of dry) and 1 tablespoon balsamic vinegar. I crushed everything into a paste in my mortar and then smeared it on the top side of the racks and roasted at 450 degrees for exactly 25 minutes. Removed, tented with foil for 15 minutes and had the most succulent medium rare lamb I could ask for. Sadly it was about 7 am when these came out but I had a chop for breakfast anyway. Honestly they are delicious cold as well. 

Sourdough Recipe I liked….

 https://www.theperfectloaf.com/beginners-sourdough-bread/print/10711/

Great thing about this recipe is that 3 flours are used in the bread giving great texture and tooth to the final product. My starter was super active when I began this morning and resulted in nice rises, a nice overnight ferment and sizable loaves. I only have one Dutch oven so the second loaf had more time to grow. I might just leave them to rise longer as more airy pockets and less dense loaves. Honestly, these were fantastic with a slight tang to them. I’m sure that will get better as my started matures.