Sunday, January 4, 2009
We’ve been on a pretty strict budget lately, even for our beloved food. So when the Kitchen Genius came home with two racks of lamb last week, I thought the sheepish look he gave me was for blowing the grocery budget.
Uh, no. He was feeling incredibly guilty because he got both racks of lamb for only $9.50. A closer look showed that the lamb was mislabeled as pork and the price was MUCH less per pound than lamb would be. KG fretted that he should have informed the butcher, instead of buying the two wrongly priced packages. (The fact that he searched the whole case to find the second one only added to his mounting guilt.)
Years ago when I was in High School, I worked in a grocery store and the rule was the customer always got the lowest price on an item – even if it was priced wrong or double priced. So I comforted KG that he didn’t need to feel guilty at all. The grocery store would have given him the lower price even if he called their attention to it.
At least the one I worked at would have…back in the early 80’s…But then I got wondering: In today’s world, would he have still gotten the lower price if he pointed out the store’s mistake? Even more troubling, did I justify his behavior because I couldn’t wait to sink my teeth into those lamb chops?
So I put the question out to you: Was it wrong to take the lamb and run???
Needless to say, the lamb was the centerpiece for our New Year’s feast. Our usual celebration is to eat homemade pizza and have a family game night for whatever collection of our kids are home.
This year our 15-year-old daughter, Julie, was babysitting, but we had our 4-year-old granddaughter, Skylar, in her place. I made pepperoni pizza for the grandbaby and my 13-year old son, Tommy, and they were happy, happy, happy.
I used some of the pizza dough to make a white pizza with carmelized onions, Kalamata olives and Gorganzola cheese to go along with the lamb.
KG cut the two racks into individual chops and marinated them with a rub olive oil, fresh rosemary and garlic. He would have grilled them, but we got 7 inches of snow on New Year’s Eve and this is what our grill looked like:
So he broiled them instead. They were so tender and tasty that even Tommy, who eats nothing we cook (and can’t be bribed into a haircut even for video games or money), ate five of them.
We tried to entice Skylar into trying a “lamb lollipop” but she resisted our wooing.
“That’s not a lollipop, it’s meat,” she said, turning up her nose and leaving the table. She didn’t know what she was missing…
1 rack of lamb, about 6 - 8 individual chops
3 tablespoons olive oil
3 cloves garlic
1 tablespoon fresh rosemary, chopped
1 teaspoon salt
1/2 teaspoon fresh ground pepper
Cut lamb between bones into individual chops and place in a Tupperware container. Sprinkle remaining ingredients over the chops and rub well to coat the meat. Cover container and marinate in fridge for at least 2 hours.
Cook chops on grill or under broiler, three minutes per side until medium rare, removing thinner chops early so they don’t overcook.
For a printable recipe click here