Easter Rack of Lamb

I broke one of cardinal rules today but it worked out fine.

I have a rule that I don’t use dinner guests as guinea pigs. I normally serve dishes to guests that I have made at least once before.

But we have a new grocery chain in town, Fresh & Easy. My Sweet Lady Wife and I checked it out last week and I discovered that they carry rack of lamb. I’ve never prepared lamb, but I’ve wanted to. I decided right there on the spot to break my rule and prepare lamb for easter. Coincidentally, Fine Cooking’s special Dinner Parties issue just arrived and lo and behold there was a recipe for lamb that did not look beyond my meager capabilities.

It was actually pretty easy: sear the rack on the stove top, mix up a paste of Kalamata olives, parsley, thyme, and garlic, rub the paste on the browned rack, dredge it in some breadcrumbs, and finish it in the oven.

I was easy. And the lamb was sooooo tender.

they were accompanied by my wife’s favorite potatoes. (I call them ‘Forgiveness Potatoes’ because my wife likes them so much I think I could prepare them and get forgiveness for any sin.)