Grilled Lamb Loins and Kitchen Twirls

"Sarah, can I bring a "special friend" to dinner tonight?" has to be my favorite question anyone asks me. (Unless it's Rich, then he will die). After all, I am a woman and that means that there is nothing I love more than twirling around my kitchen in a dress, as if that is how I always look when I prepare a four course candlelit dinner, served on china, on a Wednesday evening. Cooking for a new person is the closest this happily married woman will ever get to going on a date with someone new. So, instead of impressing my man, I get to impress someone elses. (But not too much. I don't want to steal their thunder after all..... I just want to feed it). Plus, if I do a good job, it may  lead to unsaid friend having "dessert for two" later that evening, which makes me the most happy person ever. Well that's not true...I'm the most happy when I have desert for two...

Sorry... I lost my train of thought for a second. Where was I? Oh right... Last nights menu...

Balsamic Roasted Figs with Goat Cheese
Kale Salad
Heriloom Tomatoes and Buratta Cheese Caprese (duh)
Farro Risotto
Grilled Lamb Loins
And Peach and Basil Ice cream (sound familiar?)

Ok.... so maybe sometimes I have a little (or a lot) of extra time on my hands, but I take showing off very seriously! I mean, if unsaid friend's date doesn't fall in love with ME, then there is no choice but to assume there is not only no way they will fall in love with unsaid friend but there are also likely 45 red flags that will pop up at some point. So, with the hope of avoiding all dating drama, I put on my most adorable apron, set the table, grilled those loins (yes, I actually grilled... and also, loin is an AWFUL word!) and gracefully twirled about the kitchen whipping up the most impressive Wednesday night meal that I could. 

garlic and herb grilled lamb loins

Ingredients:
6 garlic cloves, smashed
1 tablespoon fresh thyme 
1 tablespoon fresh rosemary
Freshly ground Pepper
Kosher salt
2 tablespoons olive oil
6 lamb loins


Method:

Mix first 4 ingredients and olive oil in a bowl.  Add lamb; turn to coat. Let marinate for at least 30 minutes, but preferably a few hours. 

Heat gas or charcoal grill to medium Add lamb loins and grill about 5 minutes per side until medium rare. Transfer lamb to platter, cover, and let rest 5 minutes.

Cheers!

Nice rack.

I don't like lamb.... and not at all because Mary had a little one.
Trust me, I have lost anything resembling a bleeding heart for animals that taste delicious.

I just think lamb is kind of gross.

Buttttt......

Mustard crusted rack of lamb

Ingredients:

Rack of lamb

Dijon mustard

Panko bread crumbs

Chopped parsley

Garlic

Salt and pepper

Method:

Prep lamb by exposing rib bones. Sprinkle with salt and pepper on the fat side and then sear all sides in a hot pan to get a nice color. Set aside and let cool. 

Combine bread crumbs, finely chopped parsley, garlic, salt, pepper, and a little butter.

Brush fat side of lamb rack with dijon mustard. You do not need to over do it.... this is just to act as a glue to hold the bread crumb mixture to the meat. 

Pack bread crumbs onto the mustard side if the lamb and place in a 350 degree oven for about 15/20 minutes until medium rare.... 

Served with brussels sprouts and pommes anna.

Oh, how I LOVE brussels sprouts. I made them with candied walnuts this time, but sauteing them with bacon makes me weak in the knees.