shucks and wazoo

joe righteously pointed out that his lamb dinner did not get any bloggish accolade.

thus, to be OH so to the point: it was scrumptious.

second, to be unabashedly one-sided: my man cooked some mean lamb.

and finally, to rub it in even further: the potatoes were roasted to perfection and the veg was nutty and crisp.

there, it has been done. the lamb dinner has been triumphantly exploited in every way.

in raw form

Rack of Lamb with Sage Dressing, Grilled Asparagus and Roasted Potatoes for Four (by joe carlson)

Dressing:

Bunch of Sage1½ Cup Olive Oil (Extra Virgin)

5 cloves of Garlic, peeled

Salt & Pepper to taste

Blend thoroughly in processor. Keep aside to dress finished meat.

Lamb:

8 bone rack of lamb, trimmed and cut

2T Balsamic Vinegar

20 Garlic Peppercorns whole

2 sticks of Rosemary

1T salt (to taste)

In mortar and pestle, bash up pepper, salt, and rosemary. Mix in bowl with vinegar. Dip meat in mixture, thoroughly covering meat with sauce. Let sit until ready to cook. Heat grill pan on high, lightly dress with olive oil, and grill meat to desired doneness. Remove from pan and let rest for a minute or so.

Asparagus:

Bunch of Asparagus

Olive oil

Salt

Dress asparagus with the oil and salt, and toss till covered. Grill in same pan as the lamb on medium/high heat while the meat is resting.

Roasted Potatoes:

6 small red potatoes

2 sticks of Rosemary

Salt

4 cloves Garlic, peeled and diced

Olive oil

Dice potatoes and boil for 20 minutes in salted water. In mortar and pestle, bash up salt, diced garlic, and rosemary. When adding salt to garlic and rosemary, keep in mind that the boiling water is salted. It is easy to add too much salt. Balance the right amount for your tastes between water and dry mix. Remove par-boiled potatoes and drain. Dress with oil and rosemary-garlic salt, and gingerly mix so as not to break the soft potatoes. Bake for 25-30 minutes at 425 degrees.

Cooking Order:

Boil potatoes first. While boiling, bash up salt mixtures (one for potatoes, one for lamb with vinegar). Dress meat, dress asparagus. When potatoes are finished, dress potatoes and throw in the oven. Time meat to be done around the same time as the potatoes, though the potatoes can sit in a turned off oven until needed. When meat is down cooking, let rest, and grill asparagus in same pan. Serve all together, with Sage dressing poured on meat. Eat and enjoy.