Culinary school was a really amazing experience for me, it totally changed the way I look at food, with the added bonus of meeting some really cool people. One of those people, my very good friend Sherry, brought over some racks of lamb for me this weekend. I mean really, how awesome is she? Thanks Sherry for the inspiration on today’s post!
I decided to rub salt, pepper, rosemary and Ben’s Sugar Shack Maple Sugar onto the racks and let them sit in the fridge for a few hours.
I prepped my mushrooms by wiping them gently with a wet paper towel to get the dirt off and then I took the stems off (I saved them for veggie broth). I cut them in slices and they were ready to go.
Grilling is something I had never done with lamb but I gave it a try tonight, it was just way to hot to cook inside today. I’m really glad I tried it, I will totally do it again, with one minor change. When cooking the lamb the bones got too black for my liking so in the future I would wrap them in foil to prevent them from burning. The flavor was smoky and the meat was very rich. I made a quick sauce out of plain, full fat yogurt and more of the Ben’s maple sugar, tart from the yogurt with a little sweetness from the maple.
You always need to let your lamb rest so that gave me time to throw some zucchini on the grill and also cook up the mushrooms I had already prepped. Some Amish roll butter and salt is all they needed. I serve them atop rice made with homemade stock.
An awesome meal, without heating the house up too much tonight. Tomorrow we will post our tell so you can see all that we did this week and hopefully give all of you some ideas on what to do with your fresh Springdell goodies. Friday we have a new batch of Springtime bounty coming our way. Until tomorrow Springdelians, Enjoy!