classic rack of lamb by Cleo Coyle and prepping my take on Tzatziki. The link for the the lamb provides perfect instruction & the site is very entertaining! This site also ties the lamb into one of my favorite episodes of Alfred Hitchcock - perfect for a Saturday night in October!!! To accompany the lamb I am roasting asparagus & fixing an Autumn Endive Salad with a homemade lemon vinaigrette.
4 heads of Belgium endive, chopped
1 large Honey Crisp Apple, cored, chopped
1/3 cup of spiced pecans, crumbled
2 ozs crumbled Blue Cheese
1/4 cup Lemon Vinaigrette (recipe below)
Combine endive, apple & vinaigrette, toss. Plate on 4 salad plates and top with blue cheese crumbles & spiced pecans. Drizzle the tiniest bit of dressing over top & serve immediately.
1/4 teaspoon fresh thyme
1/4 cup champagne vinegar
1/4 cup extra virgin olive oil
1 heaping teaspoon Dijon mustard
1 tablespoon fresh lemon juice
1/2 teaspoon local honey
3 cranks fresh black pepper
2 cranks Mediterranean Sea Salt
Combine all ingredients in a small mason jar, tightly close, shake vigorously and refrigerate for at least two hours before prepping salad. Refrigerate the remaining - good for about 2 weeks. This dressing is very tart and is perfect against sweet fruits and cheeses. Had the most amazing Brie and fig salad with this vinaigrette - wonderful!
1 cup sour cream
1/2 English cucumber
1/4 teaspoon garlic paste
1 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon minced dill
1 teaspoon fresh lemon juice
2 cranks black pepper
Grate the cucumber with a box grater. Spread thinly on a plate, salt well with Mediterranean Sea Salt & let it sit about 5 minutes. Squeeze the water out of the cucumber and add to mixing bowl. Add other ingredients, mix well & refrigerate for at least 2 hours before serving with the lamb. I know most people swear by a mint sauce or chutney with their lamb, but I am more of a tart verses sweet kind of girl. Also, lamb is sweet itself (why many don't enjoy this meat) so I prefer a mustard, red wine reduction or this dill tzatziki. If I were hosting a dinner party I would serve several (probably small amounts of all) of these options. This sauce is also wonderful with salmon & in a tuna salad instead of mayonnaise. Can keep for at least a week in the fridge.
*Easily double or triple if needed
OK last thing for today while I am waiting for the lamb to come to room temperature & the lemon dressing and tzatziki to refrigerate - here is the recipe for the spiced pecans I love, courtesy of the chef at the Ritz Carlton at Reynolds Plantation