Tomorrow I’m going to pick up half a lamb, so I thought I’d put up something about some other lamb from about a week ago. Tonight, coincidentally, we’re going to dinner with the people with whom we split the lamb, and I may bring the camera so that future generations can reverently study our dinners. This weekend I have some plans for a pretty special meal, but until then this should tide you over.
I took a rack of beautiful local lamb and rubbed it all over with salt, pepper, and rosemary, then browned it hard all over, covering the pan and taking it off the heat to finish cooking after a few minutes of high heat. I had the pressure cooker going with beets, carrots, olives, garlic, onion, leks, fennel, and some lamb-loving spices. Once everything was soft I blended it all smooth and added some vinegar and fish sauce. I whisked up a pot of polenta, adding some basil pesto from the freezer towards the end. And I quickly wilted some spinach.
The star of this was the meat, of course, but the supporting cast did what they needed to to add textural contrast and meat-flattering flavor (especially the vegetable purée). I thought I made a pan sauce, but I don’t see it in the pictures. If I had, I would have swirled some wine, butter, and mustard around in the lamby pan and drooled it all over the meat.
I’m exhausted from another couple hours of heavy gardening on a day of epic perfection. The weekend looks to be glorious, too. Enjoy!