Whole Grain Encrusted Roasted Rack of Lamb with Hariot Vert and Fingerling Potatoes- March 29, 2010

I again neglected to photograph my husband "frenching" the lamb, which is almost an art. He trims it so the bone is exposed and the fat is gone, leaving little fat and making it very easy to eat. Tonight he topped it with whole grain mustard after pan searing it and roasted. I added haricot vert (green beans) that were very thin that I just steamed lightly and added some shallots to. We also had steamed fingerling potatoes, cooked similarly to the haricot vert, but I used chicken broth.

Rack of Lamb with Cilantro Pesto & Sauteed Fingerling Potatoes- March 10, 2010

Again my husband cooked the meat- although I always observe I just don't want to overcook it. He used a store-bought cilantro pesto rub and oven-roasted the lamb. Although I buy the lamb frenched, he always trims it out more so there is very little fat left and the bones are just about completely exposed. For the potatoes, we cooked them whole (they are small) in some butter, chicken broth and whatever seasonings go with the meal. They kind of sautee/steam and are always delicious and pretty easy.