Special Monday Edition — I got inspired Sunday afternoon.
Steve’s Tasty Greek Rack of Lamb
1 rack of lamb, frenched
1 very large baking potato
1 cup Greek olive oil
Juice of 1 lemon
Some fresh rosemary
1 handful of fresh oregeno, chopped
4 cloves garlic, chopped
Salt & pepper
A couple hours before dinner, make a marinade out of the olive oil, lemon juice, oregeno, rosemary, garlic. Pour it over the rack of lamb in a small casserole. Then add some salt and pepper on top.
(If you can’t find a pre-frenched rack, it’s easy to do yourself. With a very sharp knife, cut off the fat between the bones, then slice of any excess.)
Let it sit for an hour or two, then start the grill. While the charcoal is getting going (you are using charcoal, yes?), bring a pot of water to boil on the stove and parboil the potato.
Parboiling is cooking the potato almost-but-not-quite completely. We’ll get to that in a sec.
When the potato is parboiled, strain it, cut it into bite-size bits, and then ignore it. Put a skillet on the stove and drain the marinade into it. Don’t turn on the heat just yet.
Cover the exposed bones of the lamb with aluminum foil — that will keep the grill from burning them and making them brittle. You’ll want to grill the rack for a total nine minutes. Four on the fat side, a minute and a half standing on its end (you’ll need tongs to hold it in place), and the reminder on the back side.
Bring the meat back inside to rest, and bring the skillet up to medium high heat. When the oil starts to sizzle, dump the parboiled potato bits in there and finish cooking them. Should take four or five minutes.
Drain them on paper towels, and slice the rack into chops.
Serve with a simple salad of baby greens with a lemon vinaigrette, and a bottle of peppery red Zinfandel.
Back to the news around lunchtime, Eastern. I’ll be digesting until then.