One of my husband’s favorite foods is lamb. Anytime we are at a restaurant that has a rack of lamb preparation he is ordering it and enjoying every moment of devouring them. This year for his birthday I wanted to make him something special for dinner since he did not want to go out for the occasion. I instantly thought of “Rack of Lamb” then I laughed at myself so hard I nearly fell off my chair. Seriously, the notion that I could prepare a rack of lamb was absurd to me.
So I thought it was so funny that I thought this that surely my husband would also find it funny so I shared my thought with him. Before I could get to the punch line he cut me off and said “you would do that for me”. Seriously, seriously, SERIOUSLY how can you say “Bahahaha I was just kidding, there is no way I am touching a rack of lamb with a 5 foot pole” now? So the natural response was “yes of course, I can’t wait to give this a whirl”.
Thus began my journey into the culinary preparation of lamb. Once entering I have now vowed never to go back.
Now I need a recipe. I tried shouting out to twitter and foodbuzz for some ideas but no luck. Additionally I did some internet searching of recipes but it wasn’t until I sat down when my new FABULOUS copy of Fiesta at Rick’s by Chef Rick Bayless that I received from entering a twitter recipe contest that I found the lamb recipe I would tackle for this special occasion.
Grilled Rack of Lamb with Honey Pasilla Glaze
Don’t have a copy of Fiesta at Rick’s, you should pick one up, it is that good. (Planning to write up my thoughts on it when I finish reading the book – yes I am reading a cookbook cover to cover – first time for me to do this and I couldn’t have picked a better read.) But if you don’t have a copy the recipe is available at Rick Bayless’ website: http://www.rickbayless.com/recipe/view?recipeID=14
I won’t type up the recipe here because I produced the lamb exactly as the recipe calls for it to be prepared. Only two modifications, I sprinkled the rack with a little brown sugar before grilling and this was because of the second thing that was modified which was the rack marinated over night. NOT BY CHOICE. But because the electricity in our subdivision decided to go out for just long enough that we gave up on preparing dinner at home and ended up have a birthday dinner of La Madeline. I know…uber lame. Sometimes potato soup just makes everything better. But I digress, I added the brown sugar because I was afraid the chilies might have become too strong overnight in the marinade so I thought the brown sugar might tame it a little…don’t know why…just did. Additionally in the end we cut the lamb and seared it on all edges, I know a big no no for all you rare, medium rare, extra bloody lovers out there, I just really like things cooked so Richard did this for me in order to encourage me to try some.
Honestly, the ingredients I thought were pretty weird…truly I spent the whole time the lamb was being grilled apologizing for the dinner the husband was getting for his birthday.
But Chef Bayless you haven’t failed me yet. This recipe is EXTRODINARY. I don’t care for lamb, Richard has made me try his at restaurants several times so I took a “courtesy” chop to try. Amazing, I am big fan of lamb now. Richard literally said he couldn’t imagine ordering lamb in a restaurant again after having these, that nothing will ever top them. I was so happy. Richard gave me a truly amazing birthday this year and I wanted to return the gesture and thanks to this recipe I feel I did.
So, for all you lamb naysayers, try this recipe. I know lamb can be a little pricey but it is well worth it, so give it a try.
Let me know if you need any suggestions on finding ingredients, we did so pretty easily at Central Market in Austin but I bet a Whole Foods or any terrific grocer would have them all.