{"id":16955,"date":"2018-05-07T22:42:32","date_gmt":"2018-05-07T22:42:32","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=16955"},"modified":"2018-05-07T22:42:32","modified_gmt":"2018-05-07T22:42:32","slug":"mustard-fennel-crusted-lamb-rack-roast-potatoes-spinach","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=16955","title":{"rendered":"mustard\/fennel-crusted lamb rack; roast potatoes; spinach"},"content":{"rendered":"

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here’e another, closeup shot (couldn’t decide which image to use, so I uploaded both)<\/p>\n

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It was great.<\/p>\n

The story behind this meal began about 2 weeks ago, when I stopped by Walter Adam<\/a>‘s farm stall in the Union Square Greenmarket, mostly to say hello. I didn’t really need any lamb at the time, but I asked him if he carried racks of lamb. He said he couldn’t give me a straight answer because, while he did, and had 2 on dry ice right there, there was a catch: HIs butcher had neither fully trimmed them nor cut through the chines, the latter\u00a0 making them very difficult to cut and serve, so they were going to\u00a0 be a very hard sell. He must have suspected I could spare the time for, do the research on, and be up to the task of, a ‘post-butchering’ operation, so he offered me a very<\/em> good price if I would take both of the 8-ribbed frozen roasts he had on dry ice in his cooler.<\/p>\n

I couldn’t resist the opportunity. Also, it seemed a chance to relive my years of home schooling with Julia Child’s books and their meat diagrams.<\/p>\n

As the days passed by, realizing the weather might soon be too warm to really enjoy an oven roast, even a short-termer, I started looking for an opportunity to enjoy the challenge and the fruit of the challenge.<\/p>\n

Until yesterday afternoon I had no idea how I was going to perform the operation. Originally I thought I’d have to use a small antique\u00a0 \u00a0meat saw I own. Searching about on line I was disabused of the notion, but I wasn’t satisfied with any of the advise I did see, and I had almost given up when I came across 2 sites that [only when viewed together] gave me what I needed. The first was this page<\/a> of the Leiths Cookery School site, but I didn’t understand the chine bone removal part until I watched this video<\/a> on Martha Stewart’s site.<\/p>\n

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I was pretty happy with myself.<\/p>\n

Most of the recipe I used last night<\/a> comes from Martha Stewart as well.<\/p>\n