Lamb Tagine

Two summers ago, much to Bill’s protest, I convinced myself that I absolutely, totally need to have a tagine. I told Bill that I need it since I am going to cook a lot of Moroccan food soon (I got the idea after a friend gave me a belly dancing CD.. huh??). Off I go to Le Creuset, and came home with a very happy Dijon Tagine. Fast forward two years later, my tagine is still unused (not even out from the box), next to my salt block I used once about two years ago for plating sushi and my brand-spanking new marble slab I plan to use “very soon” when I temper some chocolate.

Roasted Leg of Lamb




Roasted Leg of Lamb

I met Biljana through my friend Yusuke.  I was having some friends over for a game night, and Yusuke asked me if he could bring some friends with him, one of them being Biljana, whom he described as hailing from Macedonia (which was funny since Biljana had been living in the States for almost 2 decades by then).  Biljana and I hit it off that night,  exchanged numbers, planned to go for a walk the following Sunday, and just like that, we were friends. It's like a match made in heaven.  

Herb-Crusted Rack of Lamb

Herb-crusted Rack of Lamb with Roasted Fingerling Potatoes

I love lamb, as much as L.A.M.B (Gwen Stefani), ha-ha! In my hierarchy of meat, it's on the top three, interchangeable with duck and NY strip steak.

While tending to my herbs this morning, I was reminded of lamb while gathering some mint, thus I made a mental note to stop by my local butcher today to see if they have lamb. So, imagine my bliss when the butcher brought out the last of the lamb rack he had-- beautiful, sexy frenched rack of lamb. I was shamelessly salivating over its succulence and rawness. Ha ha!