I hope everyone had a happy and safe Thanksgiving. The Missus has been quite busy the last few weeks, so we decided to forgo the usual feast……
So this year we had Chinese food which brought back a funny memory……a few years back, we were in Seattle over the Thanksgiving weekend. It was Thanksgiving day, and I was wondering where we’d be able to grab a bite.
Me: "I’m wondering what’s open…"
The Missus: "Chinese restaurants always open on Thanksgiving."
Me: "Why"
The Missus: "Because, wehavenothingtobethankfulfor…..he-he-he…"(She was joking….I think)
And of course we headed off to the International District, and had a nice meal in one of the Chinese restaurants in the area.
Anyway, here’s something I made this past week. It’s really easy, the whole meal can be whipped up in 45 minutes or so. Please excuse the photos, it gets dark pretty early nowadays, and the lighting in our kitchen is dreadful.
RACK OF LAMB WITH CILANTRO-SCALLION CRUST
1 Tb Canola Oil 
2 Tb Olive Oil
1/4 teaspoon dried hot red pepper flakes
4 Cloves Garlic, minced
3-4 Tb thinly sliced Scallion
3-4 Tb minced Cilantro
1/2 Cup panko
1 Rack of lamb (7 or 8 ribs) – I Frenched the rack, and trimmed much of the fat cap off – saved the fat, and used it for the brussel sprouts.
Salt
Pepper
2 Tb Mayonnaise
1/4 Cup Dijon mustard
2 Tb Soy sauce
1 – In a heat olive oil over moderate heat until it is hot but not smoking, add the red pepper flakes,
stirring for 10 seconds. Add the garlic and cook, stirring, for 20-30 seconds. Add the scallion and the cilantro and cook the mixture, stirring, for 10 seconds. Stir in the panko, salt, and pepper. Remove the skillet from heat.
2 – Mix the mayonnaise, soy sauce and mustard in a small bowl, set aside.
3 – Season the lamb with Salt and Pepper
4 – Heat an ovenproof skillet over high heat until it is hot and brown the lamb. Turning it occasionally until the sides and the ends are browned evenly.
5 – Pour off any fat from the skillet, arrange the lamb, fat and meat side up, and brush with the mayonnaise/mustard mixture.
6 – Apply panko mixture evenly on the fat and meat on the mayo/mustard mixture.
7 – Bake the lamb in a preheated 450 degree oven for 15-20 minutes, or until a meat thermometer registers 130 degrees for medium-rare meat.
8 – Transfer the lamb to a platter, let it stand, uncovered, for 10 minutes before slicing.
It was a nice little meal…..Rack of Lamb with a Cilantro-Scallion Crust, Horseradish Mashed Potatoes, and Brussel Sprouts with Bacon and Garlic, sauteed in Lamb Fat.
