Lamb For Dinner

Following my friend Shylah's advice I finally went to a local farmer's market yesterday morning.

Needless to say I could have bought half of what I saw and even more needless to say I could not afford doing that. So I settled for a jar of strawberry preserve that was probably the best I have ever tasted in my life and a piece or lamb that cost me an arm and a leg.

Lamb is pretty expensive over here and not that common either, from what I see. That was the reason why, when I saw this vendor selling frozen goat and lamb meat I told myself I had to have some. So I bought this lamb rack that turned out to not even be the cut of meat I expected it to be or at least it hadn't been prepared so to have the bones sticking out like a crown as I am used to see. But I did not dare touching it, so I cooked it the way it was.

Let me tell you that lamb is not exactly in my area of expertise, I probably only cooked it a couple times back when I was in Italy and so I was a little nervous. I did not want to waste that money making something that might not come out right.

I went to work that afternoon with that piece of lamb in mind. As soon as I came home I started working on it. I followed a recipe by Michele, a chef friend of mind that I probably mentioned before as he is the person who taught me a lot of what I know about food and cooking.


I was pretty pleased with the result. If nothing else, Nicholas, my 3-year-old son, ate without fussing. That equals to "pretty darn good dinner" on my scale!