But it doesn’t do much for my confidence when the National Weather Service is already set up inNorthern Kentucky (about a 15 minute drive from my house).
So on that note let’s turn our attention to happier, less worrisome things.
I’m pretty sure that if we weren’t married my husband might have proposed on the spot after his first bite of this. Seriously he even took to his Facebook page to praise this meal, so that seems like a pretty good indication that this was tasty.
I’m actually not 100% sure he’s joking when he says he married me for my food…
This did end up as an unintended special occasion meal considering the price of the lamb and the fact that I went all out with the rest of the meal. As far as sides I made some sautéed okra with Indian spices and then I’ll admit it, I went a bit fat kid. I made some spiced basmati rice to go with the dish, but wasn’t satisfied with how it turned out. In order to save it I turned it into a pakora.
What does that mean? It means it ended up super deliciously spiced and the rice kind of puffed up and was awesome, but it also means that it wasn’t exactly the healthiest side around. We topped them with the cilantro chutney I tested from Bollywood Chutneys for an excellent meal.[divider_flat]
Seriously though, I know a dish is good when my husband keeps asking if it’s his birthday. That also made me feel better about the $20 I plunked down for 8 bone rack (trust me – there was an audible *gulp* when the butcher told me my total). If you wanted to save a bit of money, you could definitely use some lamb leg slices or another cut as long as you cook it appropriately.
So if you’ve got a man who’s a sucker for lamb (Ha! That kind of rhymed and woman fits in there just as well for all my male readers out there) then give this dish a shot.[hr]
- 8 rib Frenched rack of lamb
- 1 small onion, diced
- 3 garlic cloves, minced
- ½ cup fresh minced cilantro, reserve half for garnish
- 1 cup nonfat greek yogurt
- 3 Tbsp lemon juice
- 2 tsp turmeric
- 2 tsp Spanish smoked paprika
- 2 tsp cumin
- 2 tsp coriander
- 1 tsp salt (or to taste)
- Pepper, to taste
- ½ tsp cayenne, can use more if you want more of a kick
- Combine onion through cayenne in a bowl and mix well (except for the ¼ cup of cilantro being saved for garnish). Mix until well incorporated. Taste and adjust salt and pepper. Pour over both sides of lamb and marinate 8 to 24 hours, flipping half way through.
- Preheat oven to 400 F. Place lamb on a rack set in a roasting pan. Roast for 20 – 30 minutes until done. I used a probe thermometer to judge. It’ll be about 130 for medium rare and 140 for medium. Remove from oven and let rest for at least 10 minute.
- Carve rack into individual chops and sprinkle with cilantro.
Recipe Linked at NewlyWed Recipe Linky