A little cooking diversion: A Moroccan Spiced Rack of Lamb. I have some more stand-mixer baking to do, but my most recent attempt was lack-luster. More about that when I get it right. This article is about our new year’s eve meal. I wanted to do something fairly special withtout being too expensive. As these “french cut” rack-of-lambs were on special, they fit the bill.
A stock attempt at lamb … rosemary, maybe some dill, olive oil … it seemed below these wonderful cuts. I spent some time talking with my sister about this and she google-texted me a recipe from somewhere — I can’t exactly tell, but it sounded wonderful. However, it was new years eve and it wanted pomegranate juice. I don’t keep that around. Looking at the recipe, I decided that the juice was used for it’s sweetness. I decided to substitute “Waterloo Dark” … which is a Canadian beer with a sweet almost candy-like taste. I also had some “Mad Tom IPA” that I’ve been trying to find recipes to get rid of it in — but it has a decidedly bitter finish, so I expected it wouldn’t be appropriate here. While I don’t like Mad Tom, Muskoka Cream Ale is the definitive Cream Ale for me.
The recipe also called for a shallot. I used a regular yellow onion … although in hindsight, I could have used a smaller one or half of one. Depends on how you like onion. I diced the onion the Ramsey way… go look that up … he’s an excellent teacher when he isn’t ranting and raving at someone. This recipe also reflects the garlic I used. We love garlic here … might not be to other’s taste.
The sides here were simple steamed fresh broccoli and a baked potato. We do the potatoes in the microwave first and then put them in the oven. The rack of lamb only requires 30 minutes in the oven … and this is not nearly enough time for a good baked potato.