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October
Things that go 'Baa' - Mustard Lamb
Here is a thing that goes ‘Baa’ and no,
even though it is along those lines, I do not want
to hear about your trip to Ireland, lust and your
memory of the two! Lamb has a flavor that is really
different. In all of the dishes here, that flavor
is light so the recipes do not try to cover it up.
Yes, you are now getting away from the, ‘if it
is hot, brown and salty, then it is good’
thought process. Be cool with the lamb.
You might also want to check with your date
about it before you cook it. Ask her casually by
dropping the question, sorta like this, ‘Wow,
so there you were in the middle of the jungle
surrounded by those cannibals and all you had was a
toothpick to defend yourself? Man, so as they
advanced, I bet they were probably wondering if you
tasted like lamb, speaking of that, do you like
lamb?’ See how subtle that was?
Description:
This is one of those visually impressive meals
that is sure to make her swoon with surprise and
realize that, yes, you are the best damn thing to
come down the pike. The toughest part of this is
going to be resisting the desire to eat the ribs
with your hands. But no, this is the test that you
give yourself and that she judges. If you can keep
the ribs on the plate and eat them, not with your
hands, but with a knife and fork, you are the man!
Oh yeah, when you invite her over, just be sure
that she is not a vegetarian. Not cool if she
is.
Ingredients
1. 1 rack of lamb, see that is has about 7 ribs
on it
2. 1/4 cup Gulden’s mustard
3. 1 Tbsp soy sauce
4. 1/2 Tbsp olive oil
5. 1 Tbsp minced garlic
6. 1 tsp pepper
Directions
Crank the oven to 375º and let it heat up
while you get the rest of the stuff together. Place
that rack on a broiler pan you have making sure
that it is above the bottom of the pan. Be sure you
do this with the fat aiming up at the ceiling. This
allows the fat that will run down the thing to
leave the meat. Otherwise, you end up taking these
nasty fat saturated bites of meat. Fat has a
tendency to blow through my GI and if anything can
dampen the mood of love, it’s sounds that the
bathroom fan just can’t hide. So, be wary.
Mix the oil, garlic, pepper and soy sauce
together and then spread the mix evenly over the
lamb. Right before you toss it in there, figure out
where the bones are and make some cuts on one edge
of the lamb to let you know where they are. This
will help when you want to cut it for serving. Put
a thermometer in the thickest part and then shove
it in there. The rack will take about 30 minutes
per lb depending on its thickness, the heat of the
oven, the stock market and all sorts of things.
But, be sure that it is above 140º and let it
go to 150º if you want a medium rare lamb
rack.
Serving
You have some options here and can decide while
you let the lamb sit for a while. You might want to
cut it out there on the table or do it here in the
kitchen and then bring it out. It all depends on
what is going to look the best. If you cut it in
here, believe me, it will not be that impressive.
But, if you take it out there, the room may be
constricted. It is your call. I prefer to take it
out there and cut it for her. In light of that, I
always make sure that I have my sharpest knife
ready to go.
Rest the whole rack on a bed of seasoned rice
and bring it on out. Use the guide cuts that you
made before you put the thing in the oven and begin
cutting. Make sure that you cut each rib off
individually and then serve. Don’t cut the
thing in half and toss half on her plate and half
on yours. The knife you use to pull the meat off
the bone is usually dull and will cause you to try
pulling the meat off. This always results in
something flying off the plate and across the
room.
©2010, by Ron
DesMarais
Related Books
Ron
DesMarais started life in Charlottesville, VA and
has lived in several parts of the United States.
When people hear the number of times he has moved,
the question invariably arises as to whether or not
he was an ‘Army Brat.’ There is only a
half-truth there and that is found by dropping
‘Army’; unless, you consider ‘Army
of Darkness.’ After moving with his parents
for several years, Ron continued his nomadic ways,
which were spurred by his mother’s finding out
where he currently lived. In the process of
changing dwellings and never getting rental
deposits back (which he claims were never his
fault), Ron’s financial status required that
he start cooking for himself, as he could not
afford eating out. This resulted in his quickly
getting bored with Top Ramen and deciding to get
creative in the kitchen. Soon, a list of recipes
with a limited number of inexpensive ingredients
started coming together. What really bolstered the
creation of his book Cavemen
in the Kitchen, and the
writing of it as not just a cookbook but a
‘dating aid’ as well was when Ron ended
up at a date’s house after a financially
draining evening out. As both were hungry but Ron
too broke and both too tired to go out somewhere,
Ron dug through her cabinets, found some items to
work with and based on a recipe he had created
earlier, he created a meal for both. She loved it
and the results of the meal were amazing in ways
those under 18 should not hear about. From that
point, dates for Ron consisted of cooking dinner,
either at his house or the date’s house, and
afterwards, either watching a video or doing
something else. Click here
to order a copy of the book (Contains adult
content.)
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