Winter Lamb with Asparagus

This lamb rack has been moldering in the freezer for a while now, maybe since Spring.  Why?  Because I forgot that I had found a rack of New Zealand lamb and, seeing it in the freezer,  thought it was some whatever lamb from wherever that I found in some supermarket and bitterly bought.  Sometimes I wear myself out 😀

Anyway, without bothering to look at the packaging, I ripped it open and seasoned it with dried herbs, garlic and olive oil, knowing that everything tastes good like that 😉  It wasn’t until after lunch, thinking the lamb miraculously tasty, that I pawed around in the waste bin for the package and discovered it was imported from New Zealand!  See, God loves me.

Although it’s not the season, I found some local asparagus?!  Can these be grown in  greenhouses?  Or maybe they just ship them in bulk from someplace else, repackage and fake out the rubes like me.  I roasted them simply with salt, pepper and olive oil, sprinkling them with Parmesan cheese before serving.

If you look at the top picture, you’ll see that my garden thyme laughs in the face of Pennsylvania winter.

Rack of Lamb with Herbs

1 1/2 lb frenched rack of lamb

2 garlic cloves, slivered

1 tsp dried thyme

1 tsp dried rosemary

1 tsp dried sage

2 tbsp olive oil

Score the fat on the lamb rack.  Mix the garlic, thyme, rosemary, sage and olive oil together, then spread all over the lamb.

Preheat the oven to 425 F and roast for 30-35 minutes.





About cookinginsens

An American living in Burgundy, France
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10 Responses to Winter Lamb with Asparagus

  1. Nadia says:

    Your freezer is like Pandora’s box!

  2. Beautiful…and well done to your thyme!

  3. Mad Dog says:

    The lamb looks delicious, in spite of the cold storage. Apparently asparagus is harvested in Californian southern desert valleys from January!

  4. RecipeInd says:

    Wow!!! I will try this

  5. chefkreso says:

    Incredible photos and an even better dish, looks so delicious, I’d love to prepare it when I host a dinner party next week 🙂

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