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When my wife texted me wondering about dinner tonight, she suggested a stir-fry of the leftover Chinese food we had eaten the previous night at Great China in downtown Berkeley. A commendable notion as who she left for work, she forgot to bring the leftovers–wok-fried lamb and the Bok Choy with shiitakes.

How about rack of lamb, gratin daphinoise, and roasted asparagus?

I think I trumped her suggestion.

I had really enjoyed the lamb dish from Great China which we had shared, so I thought revisiting lamb again would be fun, so I started off with two ribs individually cut and frenched, then thought better–no, two each–not much meat on those bones.

Of course, things got slowed down considerably when I opted for the potato dish– I made a quick roux with butter and flour, added some milk and a bit of gruyere, and smeared it between layers of the yellow Finn potatoes I had in the refrigerator and put them in the little gratin dish for about 45 minutes. Some twenty minutes later I put in the seasoned asparagus stalks and both should be ready I about 8 minutes.

Now is the time to pull the lamb out of the refrigerator and season it with salt, pepper, and rosemary. I’m told 3 to 3 1/2 minutes per side for a nice rare meat, and I hope its about right. I gave it 4, and hit the other side about 3 1/2 minutes. The scent of lamb and rosemary filled the room.

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God, they looked so good, and the timing was nearly perfect. A bit medium rare, but absolutely delicious-looking.

The potatoes done in daphinoise style (baked with a roux of milk and gruyere) came out just swell.

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Meanwhile, the asparagus simply seasoned with salt and pepper and olive oil came out as well at the same time, so all was ready to go at the same time.

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This was a great dinner tonight–and I was pleased that the lamb came out so perfectly. I attribute it to my increased familiarity with meat cookery as well as checking on general cooking time for lamb.

As I said…great meal!

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