Love is in the air! Can’t you just smell it? Oh wait, no. That’s the good portion of the gross January air. January is so gross. So, so, so gross. It’s such a weird month. Everyone’s trying to get back into a routine from the non-stop buzz of holiday activities/obligations. The weather is brutally cold and puts everyone in a pissy mood. And really the only thing to look forward to is the next long break or vacation, which seems like an eternity away.
Sean’s birthday is Jan. 15 and my twins’ is Jan. 26, so I have to admit, those two dates are the highlight of the month. That, and Tina Fey and Amy Poehler on Golden Globes night. But, between you and me, I’m not really allowed to bitch about January that month because God God what is happening in the month of May that EVERYONE decides to make a baby and have them be born in January? Ugh, there are so many January birthdays in my life! I don’t want these folks to ever think I am not grateful they were born. But, couldn’t these uteruses just have held on until week 48 or so, so they could’ve been born in March? March is a great month. Lots of fun starts to happen in March, and by fun, I’m talking snow melting and crocus emerging (!).
But back to love being in the air…
Yesterday was actually sunny and glorious here in Salt Lake and I’ve never seen so many people, dogs, and people with dogs out for a walk! I went on two walks because I just couldn’t not get outside. Maybe it’s all that Sundance celebrity clout that’s made it so lovely here the last few days. And, once we get past the birthdays, the award shows, Sundance, and filth muck in the air, it’s Valentine’s Day!! And you all know what that means…me sitting at the dining table assembling 45 Valentine’s. Last year, I used these super cute Valentine’s from ItsyBelle Studio, and I still have the template so I was thinking I would just do those again, but then I saw these and now I’m like ohhhhh shit. These are cute. And Olaf was the hit of that movie (From what I saw. I tend to fall asleep in all movies. All. of. them.). What’s a girl to do? I have time to figure it all out, but it is top of mind for me lately.
And now that we’re talking Valentine’s Day, I wanted to share this amazingly simple recipe with you. It just oozes love and romance. It’s fancy (because of the “Frenched” rack of lamb) but without the tedious effort. It’s the perfect dish to serve on someone’s birthday (woot woot!), a lovely Valentine’s dinner for two, or even a quick weeknight meal. I made this dish one night for a super mellow New Year’s Eve many moons ago alongside a potato, rosemary, and gruyere flatbread. It was simple perfection.
I will pretend like I made this for Sean’s birthday last week. I will let you think that, but really, we got takeout from Cafe Rio. Then I made this the next night. Hey, when you have a January birthday, Cafe Rio is kind of exciting, right?
rack of lamb with white bean and tomato ragout (page 120, Small Parties)
rack of lamb
rack of lamb, with 8 chops, bones “Frenched” (You can find yours at Costco or ask your local butcher)
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon Dijon mustard
1 teaspoon dried herbs de Provence
Place the lamb on a work surface. Trim off any excess fat from top of rack (leave a little for flavor). In a small bowl, combine the oil, garlic, salt, pepper, mustard, and herbs. Rub the top and bottom of the rack with the mixture. Can be done several hours ahead, and then refrigerated until ready to cook. Heat a 12-inch oven proof skillet over medium heat for 2 minutes. Add the rack of lamb, skin side down, and sear the lamb for 4 to 5 minutes over medium heat. Turn the rack of lamb so that the skin side is up. Add all the ingredients for the White Bean & Tomato Ragout to the pan around the lamb.
white bean and tomato ragout
1 cup dry red wine
1 can (15 ounces) white beans (cannelloni, great northern, drained and rinsed)
2 Roma tomatoes, cut into 1-inch dice
1/4 cup chopped onion
2 tablespoons chopped and pitted kalamata olives
1 teaspoon dried herbs de Provence
2 tablespoons chopped fresh rosemary
1/4 cup chopped fresh Italian parsley
white bean and tomato ragout
Combine all ingredients for ragout in a bowl and then pour over lamb. Tent the skillet with foil to keep the heat contained and prevent the lamb from splattering in the oven. Place the ovenproof pan with lamb and bean mixture in a preheated 375-degree oven for 20-25 minutes to cook the lamb to medium rare. Remove the skillet from oven, allow the rack to rest for a few minutes before slicing into 8 chops. Serve 4 chops per person over a serving of beans and tomato mixture. Garnish with rosemary sprigs.
Serves 2.
Filed under: Cookbooks, cooking with wine, Dinner Under 30 Minutes, easy dinner, grilling, herbs, lamb, Staples Tagged: comfort food, Quick & Easy, Small Parties, Tomatoes
