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I picked up this beautiful Ontario lamb rack for tonight, but I'm undecided on how to prepare it. I picked mashed and cauliflower to accompany it, and I'm pretty sure a curry of some kind will be making an appearance; just not sure if I want to curry the lamb or the cauliflower.
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Mint has no home with lamb in my kitchen. I've never really understood that pairing, I don't think it is all that suited.
I curried the cauliflower with a new method, which I did not really enjoy and won't be deploying again. But you'll never know until you try.
The lamb was prepared with a rub of salt, cracked pepper and some herbs, seared aggressively and then baked a high temp in a tent for a short period, so I could let it rest it's way into a perfect eating finish. I carmelized a large sweet onion over the course of an hour for the mashed. I did not do a green vegetable, which the dish was missing, but it was excellent nonetheless.
A good cab goes with anything, including curry, or from the bottle while mowing the lawn.
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