At the New Year, I bought a beautiful rack of lamb from one of the local farmers at the market. He’s the farmer from whom I get goat, too. The rack was a bit of an extravagance, and I double wrapped it and put it in the freezer for a special day.
Today was that special day — a perfectly special un-special day. The two of us were together most of the day in the garden. Rare days like this — even when forced — don’t get any better or more special. My intention was to cut the rack into double ribs and put it on the grill. The moment I unwrapped it, I knew I was going to have a problem. It wasn’t “frenched”, and the butcher hadn’t cut through or cracked the chine bone (backbone) to ease cutting between the ribs.
A certain stream of expletives emanated from the kitchen, and Markipedia — smart man that he is — ran off somewhere to hide. I can hardly blame him. It wasn’t pretty — neither my mood nor the ensuing butcher job I did, as I removed the lamb loin from the rack. It looked like a crime scene. (Of course, I saved the bones and myriad scraps for future soup-making adventures.)
I wanted this to be a very special and elegant meal. Not only for the two of us, but to accompany a really nice 2011 Gouverneur Saint-Auban from Domaine de la Citadelle in the Luberon. This wine deserved the respect of a special preparation and presentation. While it won’t be one that you can find at your corner wine store, you can read about it on the Provence WineZine.
For the lamb, I decided to go with Japanese flavors… tamari, honey, ginger, sesame, and togarishi… and I accompanied it with sautéed baby bok choy. In an attempt to lower our carb intake «un peu,» we opted to skip the steamed rice. We didn’t miss it.
The lamb — because it was grass fed, local, and glazed with amazing flavors — was incredibly good, and cooked to perfection (if you ask me). While it wasn’t remotely close to what I’d envisioned earlier in the day, I would not change a thing.
~ David
Developed and maintained by Inspiratech LLC.
Design by Themeshift.
Gerlinde
April 4, 2020 at 8:14 amThis looks so good David and yes, it is a good idea to think of different jobs to do around the house. I am sorting all my cooking magazines and of course I take more time looking at recipes than cleaning up. Stay healthy and well.
Cocoa & Lavender
April 4, 2020 at 8:42 amIn a way, I’m having fun in the kitchen during all this… the creativity keeps me from going bonkers. Each day we look in the fridge for veggies that need using, then the freezer to complete the meal. Add the possibility of hundreds of spices and herbs? Magic! Hmmmm…. hadn’t thought about going through my magazines. But, unfortunately, it seems there will be time.
Eha
April 4, 2020 at 5:38 pmDavid – you have me laughing and almost weeping across the Pacific reading this ! i could live on lamb for the rest of my days as you should know ! Baby bok choi and I have not been parted for decades. And shichimi togarishi and I hold hands multiple times a week . . . What an unreal and delightful plate to put in front of us on a strange and frightening but warm and caring weekend of our lives . . . so glad you enjoyed – how could you not . . . .
Cocoa & Lavender
April 5, 2020 at 9:21 amI am so glad this one was “right down your alley,” Eha! Lamb is one of my favorite meats and one we use mostly for special occasions. Which, these days, is any day at all!
Christina | Christina's Cucina
April 4, 2020 at 7:59 pmI totally agree with your sentiment. Saving things for “one day” only means that they will never be used, because I ALWAYS say “one day” never comes. People would say, “How do you travel with babies?” or “How do you travel with toddlers?” because they claimed they were waiting for their children to be older. Well, then 9/11 happened and with my kids at 4 and 7 had already had so much international travel under their belts, I knew I had done the right thing. We never know what’s in store for us, any of us.
I’m drooling over your lamb and I simply adore bok choy, so it’s a double whammy for me! YUM!! Please stay safe and healthy!
Cocoa & Lavender
April 5, 2020 at 9:24 amThanks so much, Christina! The lamb and bok choy were a wonderful combination — wish we could have it again this weekend!
We all learned so much from 9/11 and from the HIV/AIDS crisis before that. There is no reason to wait for that rainy day… we never know when it will come, and we need to live each day as the gift that it is!
John
April 4, 2020 at 9:19 pmI always feel a bit pampered when lamb makes it to the dining table. It’s so expensive these days! I can really see myself and Dean enjoying this as a nice dinner. Lovely fresh flavours and not too heavy.
You made me laugh when you had the kitchen meltdown, with Mark disappearing in the garden. Did the neighbours hear you?
Cocoa & Lavender
April 5, 2020 at 11:04 amLuckily, lamb isn’t too outrageous here, and we can splurge form time to time.
I imagine the neighbors were spared as the windows were closed… however, Mark was not so lucky.
sippitysup
April 5, 2020 at 10:32 amLamb! Sadly my freezer is not as well-stocked. Though I am surprised by what I have found. Mostly stews made and enjoyed then frozen for leftovers. The stews have been appreciated though they haven sated that “creative” bug I know that bites us both! GREG
Cocoa & Lavender
April 5, 2020 at 11:07 amI did an inventory in there and was shocked at what I found. Two pheasants, two packages of duck confit, some lamb, goat, beef, chicken, phó broth, fresh rice noodles, pork bones, blood sausages, Lyon sausages, Italian sausages… even a bag of porcini mushrooms! I think no one will suffer here. Not anytime soon, that is! And I imagine the same in your household, Greg – I have seen what you can do!
Jeff the Chef
April 5, 2020 at 1:51 pmThis is so funny, for so many reasons. First, when I saw the initial picture, I thought man, David is such a great cook. I mean, that lamb looks absolutely to die for, and the accompanying veg is magnificent. Then when I read your story of disappointment, I thought how funny it was that what you thought of as a “let’s see how we can salvage this” looked to me like a gourmet meal that anyone would’ve been proud to set out for in the first place! I had to also laugh, though, at what was surely a lot of colorful language. I’m really not one for swearing, but when I do, I really mean it – and cooking mishaps bring this out in me like nothing else.
Cocoa & Lavender
April 5, 2020 at 3:01 pmThanks, Jeff — what a great and humbling comment. I was never much of a sports person but one thing I learned in the kitchen is to “punt.” Sometimes that has even happened when the guests have gathered and expectations are high. In those cases, I definitely curb my language use… at least I try!
sherry
April 5, 2020 at 5:35 pmi don’t know if lamb is expensive here in Australia as we don’t eat it in this household. But it is definitely a popular sort of meat here. your dish looks splendid! and how clever are you to cut it up, even with swearing involved. i’m afraid i swear way too much for hubby’s liking, but there is something so satisfying about a good expletive or two, isn’t there? take care david
cheers
sherry
David Scott Allen
April 5, 2020 at 10:29 pmI’m not sure if I was desperate or clever, Sherry, but it worked in the end! And, yes, the expletives do have their positive side!
2pots2cook
April 6, 2020 at 9:35 amWell stocked over here but missing bok choy. Chard is available here so I guess it could be combined well with lamb. Stay healthy 🙂
Cocoa & Lavender
April 11, 2020 at 7:40 amChard would be perfect with the lamb, Davorka! Stay safe!
andrea@thekitchenlioness
April 7, 2020 at 12:15 amDear David, actually we enjoy lamb quite a bit although, of course, I don’t make it as much as I should – it always takes a trip to a special butcher. You certainly did a wonderful job with your rack of lamb and I like the Asian interpretation here. Unfortunately, things don’t always turn out the way we planned, or the way we think they should and sometimes they turn out even better.
Liebe Gruesse an dich und natürlich auch an Mark,
Andrea & Co.
P.S.: Let’s see if this time my comment arrives where it should 😉
Cocoa & Lavender
April 11, 2020 at 7:41 amThe comment came through just fine, Andrea! Seems just a glitch for that one post!
Yes, sometimes things do turn out better of we try not to plan too much. I have learned that flexibility is key in the kitchen!
Jean | Delightful Repast
April 9, 2020 at 10:18 amDavid, no one would ever guess that that beautiful plate of food was not exactly what was intended. I know the look you were going after, but we really prefer eating meat without the bone. Even if I’ve cooked it on the bone, I’ll often remove it before plating. Your boneless lamb medallions are so perfectly cooked that they couldn’t look any better.
Cocoa & Lavender
April 11, 2020 at 7:43 amIt’s funny, Jean, I am not a fan of bones except in three cases: shanks (lamb or veal), chicken thighs, and rack of lamb. Otherwise I am with you! Thanks for your kind comments!
Valentina
April 9, 2020 at 1:17 pmThis certainly doesn’t look like a meal one had any trouble preparing. It’s beautiful. I love lamb so much and bok choy is one of my favorite vegetables, which I always pair with Asian flavors. Sounds like it was a lovely, special day with a very special meal, indeed. 🙂 ~Valentina
Cocoa & Lavender
April 11, 2020 at 7:44 amOh, if you had only seen the kitchen and heard the swearing, Valentina! But, in the end, it was all fine! Thanks!
Frank Fariello
April 10, 2020 at 8:42 amI adore lamb. It may in fact be my favorite meat. And I adore Asian cookery as well, so this looks wonderful to me. Enjoy your holiday weekend and stay safe!
Cocoa & Lavender
April 11, 2020 at 7:45 amLamb is probably our favorite, too, Frank! And this was the first time I’ve done an East Asian lamb. South Asian happens all the time here!
Kelly | Foodtasia
April 12, 2020 at 10:14 amSounds so frustrating, David! It seems to be a happy accident though, those medallions look incredible! Love the Japanese flavors you’ve used!
Cocoa & Lavender
April 13, 2020 at 6:52 amAs long as I have a solution, I don’t let myself get too frustrated, Kelley! The Japanese flavors really worked well with the lamb – it’s such a versatile meat!
Inger @ Art of Natural Living
April 12, 2020 at 11:06 amWell it ended well at least! Now you have me worried as I have a lamb crown roast in the freezer from the lamb I had cut to order in January. Alas that is all at the wrong house (first world problems, I know).
Cocoa & Lavender
April 13, 2020 at 6:53 amLucky to know that you have that in the freezer no matter which house you have it in! I hope you enjoy it when you can get to it!
Susan Manfull
April 12, 2020 at 5:48 pmHow shall I explain this to our butcher? Because we want what you had!! I love the idea of the baby bok choy with it. I only buy that for Chinese food but this combo sounds great. We have a similar Rhone wine that will go well, too. Great ideas!
Cocoa & Lavender
April 13, 2020 at 6:54 amI think if you tell the butcher to take the meat off of a rack of lamb (save the bones!) You will end up with a wonderful loin that you can cut into medallions. thanks for making so many of my recipes lately during isolation, it makes me feel great!
Heidi Love
April 27, 2020 at 8:46 amDavid, I needed a wine selection for a special lamb dinner last evening. I came to Cocoa and Lavender for ideas and found this post. The closest I could find was a rich French Domaine de L’Ocre Rouge blend from a vineyard 80 km east of Domaine de la Citedelle. It was bold, intense, and divine—a perfect match!
I hope it’s okay to ask on this site … do you ever purchase through Naked Wines and if so is there a way to follow you. I would love to know your favorite bold reds that I can actually purchase. If you have any recommendations you’re willing to share please do let me know.
And thanks for the encouragement to open my De Natura Vini.
Heidi
Cocoa & Lavender
May 1, 2020 at 9:12 amHeidi — it’s funny that you should ask about Naked Wines — (because you used the word “naked” this originally went to spam!) — I used to subscribe to a selection of red wines. I found their whites too sweet, and then began to feel the same about the reds — but we are talking the lower price points. I did really like some of their Malbec and Cabs… What do you like? Your lamb sounds wonderful!