For valentine’s day dinner we decided to make something we don’t eat often and make something that would be a special treat for us. We went with surf and turf, lobster and lamb.
We got two beautiful lobster tails from Harris Teeter.
We did not want to alter the natural flavor of the lobster and decided to steam them and serve them with melted butter for dipping. Greg put a little Old Bay on his, but my lobster tail went au naturale. Both were steamed in water that was infused with Old Bay and vinegar.
Talk about simplicity! Simple food, done well. The “surf” was a great way to kick things off.
Now on to the turf portion of the meal. We bought two racks of lamb from Whole Foods, that were conveniently frenched already. We have made lamb before, but never rack of lamb. We’ve learned that when making lamb at home it’s important to spend a little extra money and buy a nice cut. The cheaper cuts are grizzly and much more gamey in flavor, not good things. We tried two different recipes, so each rack had a different preparation, set of ingredients, and taste. Both sets were first seasoned with salt and pepper before going on their unique paths.
For the first rack we decided to tap into some Greek flavors, involving mint, lemon, and rosemary.
Greg combineded these ingredients with some olive oil to create a marinade.
Before actually baking this rack, we heated a glass dish in the oven for about half an hour. The rack was placed in the hot dish to sear it. Greg brushed on the marinade and baked it for about 15 minutes or so.
We made the second rack in a more traditional French way, using dijon mustard and bread crumbs.
We began by searing the rack in a pan with a little hot oil.
Once it was seared, we coated it with dijon mustard.
The next step was to cover the rack with bread crumbs (which had been mixed with oil).
Once it was well coated, it went back into the pan for the final leg of cooking. We covered the tips with tin foil so they did not burn.
It cooked for a few more minutes in the pan and then it was ready.
We tried both versions and they were both SO good. Very different from one another and it’s hard to say which one was better!
The bread crumb version is in the back, the lemon/rosemary/mint variety in the front.
This was a delicious meal and I love when we make two (or more) versions of things to try them out and then we also to get to eat a nice variety within the same meal. I really loved them both!
Recipe for Mediterranean Herb Crusted Rack of Lamb
Recipe for Bread Crumb Rolled Rack of Lamb