First of all – MANY apologies for the break in blogs. I’ve been checking out some new cooking techniques and spent a good bit of time doing charity work – fundraising for the Steven Scher Memorial Scholarship for Aspiring Restaurateurs. We had an amazing event at the Bowery Hotel in NYC on July 13, and raised roughly $100,000 for the scholarship. So, I was taken away a little from my blogs here – and I apologize – but for this recipe, I think (hope), you’ll find that it was worth the wait!
One of the best dishes I made from the Top Chef Cookbook in the past months was Dale’s Colorado Rack of Lamb. It was Easter weekend and I was craving lamb. I opened up my trusted Top Chef Cookbook, and found Dale’s Colorado Rack of Lamb. I took some small liberties with this recipe – for example, the lamb was from New Zealand, not Colorado, and I used double chops instead of a rack, but other than that, I followed the recipe, and this was an amazing dish.
The recipe called for a marinade of a bunch of finely chopped flat-leaf parsley, 10 fresh thyme sprigs and 10 cloves of garlic. Instead of finely chopping all of that by hand, I ripped the leaves off the parsley and the thyme and put that in the mini-prep food processor along with 18 cloves of garlic (I misread the recipe, but in the end it didn’t matter. This recipe can handle garlic.) A few pulses on “chop” and my marinade was just about made.