Thursday, January 13, 2011

rack of lamb - with asparagus and potato wedges

at christmas 2009 I got a wonderful little book as christmas gift and I have been using it since them all the time and cooked nearly every dish out of it. Still working on the deserts, since I'm not huge on eating deserts.

Of all these wonderful dishes my favorite is still rack of lamb with mint sauce and since my snowboarding vacation today was cut short, thanks to rain. I had the chance to prepare this dish instead.

Step one, prepare all the ingredients

freshly minced mint, thanks to having a 12" chefs knife

 and the finished product looked like this and was rather tasty

I think I made this dish now 5 or 6 times and love it every time more. By now I figured out the perfect temperature for the meat is around 137F