In anticipation of an upcoming co-cooking event with two new Nashville friends, we brought two racks of lamb into town from the Holler. Unfortunately, with the holidays in full force, we have not managed to get together to cook the racks.

In honor of a certain birthday boy, lamb ended up on the menu for the evening. Much to my surprise, there was another two racks of lamb kicking around in the freezer. I am not certain how our lamb ended up with four sets of ribs, but we will leave that musing to another day.

I decided to try this recipe: Roasted Rack of Lamb.

Trimming the meat was a little weird and it seemed like I was cutting away some good chunks of meat, but it looked right when it was done.
Using the above recipe, I first caramelized onions, added a dash of red wine, then seared off the lamb. We had to cook it for about 23 minutes until it reached 130 degrees. Because our lamb is free range and grass fed, it has less fat than other sheep. Therefore we added fat in the form of two strips of bacon. Pigs meat sheep. j/k

It got served on a bed of cabbage with a potato carrot puree. It was fabulous.

Potato Carrot Puree

  • 3 potatoes (squared)
  • 4 carrots (squared)
  • 1 onion (squared)
  • 1 tablespoon dill
  • 1 tablespoon garlic powder
  • 1 tablespoon turmeric
  • Enough water to cover the squared veggies
  • Salt to taste
  • 2 tablespoons cream

Combine all ingredients except the cream, turmeric and dill in a sauce pan and simmer for about 25 minutes or until finished. Add turmeric and dill and simmer for 5 more minutes. Pour into blender, add cream and puree. Salt to taste.