Event

Grilled Rack of Lamb for Easter… Keep That Sunshine Coming

Okay, so it’s Easter! It’s still early in the day for us, and of course by the time everyone sees this, it will be pretty much done and dusted. It’s not going to stop me, though, just because rack of lamb can be good for any kind of celebration. This is also really easy because the real “work” is done the day before. The most we have to do is keep hoping that the rain will stay away, since this seems to be (so far) the first weekend in about two months that it hasn’t rained. Will miracles never cease? Still, I will keep watching the sky…

Last week we found a lovely rack of New Zealand lamb for a very good price at Costco, so we decided that it would be a lovely treat for Easter. Yesterday, I did a little bit of preparation for a marinade using:

salt & pepper

3-4 cloves of garlic

5-6 sprigs of fresh rosemary

a good sprinkle of dried thyme (optional)

a drizzle of olive oil~ about a tablespoon

a drizzle of dry red wine~ also, about a tablespoon

A lovely rack of lamb only needs a few things to prep for grilling

A lovely rack of lamb only needs a few things to prep for grilling

Salt & pepper the rack. Pull the rosemary leaves off of the stems and mince them  together with the garlic cloves. Rub the mixture into the meat, pushing it into any crevices that might be there. I also sprinkled the meat with a good dash of dried thyme, but you don’t have to do that. I just love thyme~ it’s my favorite herb!

Just rub in the seasonings

Just rub in the seasonings

Then, put the meat into a sealable plastic bag, drizzle the olive oil and wine into the bag, and give the meat a good massage!

Into a plastic bag it goes

Into a plastic bag it goes

It will appreciate your loving hands, believe me! The main thing is to try to distribute all of the ingredients over the meat. When you are finished, put the bag into the refrigerator and forget about it until the next day, when you are ready to grill. What could be easier?

When you are about an hour and a half before you want to eat, prepare your sides. Tonight we had herb roasted potatoes and fresh, young asparagus with olive oil and lemon, so at this point, those potatoes went into the oven. (You may be hearing about these very soon!)

On the grill, fat side up

On the grill, fat side up

Fire up the grill, put the rack on fat-side up, and put the cover down. You’ll want the fat on the top dripping into the meat and bones. At one point or another, you’ll see the fat in the bones stop dripping and them starting to turn white~ that’s when you’ll want to flip it over, if only for a moment or two. I say that because usually you’ll see a huge flare up of flames! Flip them back over, and that will start the browning process on the top side, and you’ll still want to do that a couple of times.

Almost ready...

Almost ready…

You’ll get an idea of when they are almost ready by pressing them. We like them rare, so it’s a matter of how soft the meat part is… we like them kind of fleshy, like pressing into muscle. Monty has a great method for telling exactly how to do firmness, and I probably should make him do a guest blog one day. He is really good at this.

Let that puppy rest!

Let that puppy rest!

Anyway, when you think the rack is done, pull it off, cover it with tin foil and let it rest for a bit. Meanwhile, get your side dishes ready.

Lovely grilled rack of lamb

Lovely grilled rack of lamb

After about 15 minutes of resting, cut the ribs between the bones. Ideally, they should look just like this. Finish your sides and enjoy the meal~ Happy Easter and Happy Spring to you all, until next time!

Rack of lamb, ready to serve

Rack of lamb, ready to serve

Easter dinner, 2014

Easter dinner, 2014

There is one event that we try to make every week~ it’s the only one that we’re really willing to get up early for on a weekend, and that’s the farmers market up at Kapi‘olani Community College. It is a year-round event held every Saturday between 7:30 am to 11:00 am, excluding holidays. We try to get there at about 7:00 am, to try to beat the tour buses, bringing in the hoards of tourists. All of the produce is locally grown, much of it is organic, and all of it is fresh and less expensive than most grocery markets.

It once was that I would only photograph images of the gorgeous orchids and other flowers that are also sold there, but then a friend became curious as I was talking about the breakfast food that can be bought. She had never heard of cooked food being sold at such an outdoor market, so I told her I would make a point of taking some photographs. This gallery is the result of that. (Pity you can’t smell this for yourself!) I know this will be a repeat for many Facebook friends, but it got such incredible response, that I wanted to share it beyond my personal friends. Enjoy!