For night two of Helen's birthday weekend, I made a rack of lamb with zucchini noodles and organic grape tomatoes in a pesto sauce. The zucchini recipe came from Inspiralized
and I made them using my KitchenAid Spiralizer Attachment
. The rack of lamb was my standard recipe: french the bones and remove as much fat and silverskin from the meat as possible. Season the meat with salt and pepper. Let it rest at room temperature for 15 minutes. Heat a nonstick skillet over medium-high heat. Sear the rack on all sides until it develops a good crust. Smear the meat with Dijon mustard. Press seasoned bread crumbs into the mustard (I used Panko bread crumbs seasoned with pepper, Herbes de Provence, paprika, and garlic powder). Roast at 400° for 20 minutes. That should give you an internal temperature of 120°, which should rise to a nice medium rare as you let it rest for 7-8 minutes. Carve and serve.
The wine made a lovely match for dinner. At age 15, it is prime drinking territory, but it should hold for at least 5 more years. Deep ruby color. It had thrown some fairly heavy sediment, so decanting was a must. Good bouquet of cherries, prunes, tobacco, and anise. Sweet dark fruits on the palate, with tobacco and anise coming into play on the finish. Grade: 91
