Large Plates
Rack of Lamb with Dijon Herb Coating
Along with the smiling faces of daffodils and amethyst and indigo clusters of hyacinth, lamb is a harbinger of spring. It is also the traditional meal for Passover and Easter feasts. Racks of interlocking rib bones and the jewel of a formal gathering, the crown roast of lamb, are both worthy of serving during any celebration. A treasured Brit protein source and an important part of the Australian economy, Americans have a bit to learn about these wooly baby sheep from their friends across the pond and Down Under. Americans on average eat a mere pound of lamb per year per person, while the average Aussie consumes nearly twenty pounds. Healthier and more sustainably raised than beef, learning to prepare lamb should be a goal of every carnivorous home chef. Lamb is one of the few nearly completely grass-fed animals available from a local farmer's market shepherd in nearly all regions of the United States. While a bit of salt, pepper and olive oil is all that is needed for a weeknight preparation ready in minutes, the effort required to make this fragrant, juicy recipe yields a tender, buttery meat dressed to impress even the most sophisticated palate.
