Rain showers in April are to be counted on - but so is the stunning metamorphosis of the foliage in Seattle.
April is also a month when I like to serve lamb.
My mom did not serve our family lamb. Even though she was raised on a farm in North Dakota, it had not been a part of her family's cooking repertoire.
So I had my first taste of it at the hand of my best friend's mom, Audree, at the age of 17. Ever since then, I have been hooked.
Rack of lamb may be expensive, but it is perfect for serving for a small dinner party as it is one of the easiest cuts of meats to prepare. There is very little preparation and cooking time, and it produces a wonderful meal.
The recipe here calls for coating the meat with bread crumbs, Dijon, garlic, olive oil and parsley - a classic combination to bring out the best flavor in the lamb.
It is roasted in a very hot (500 degrees Fahrenheit) oven for a short amount of time, which browns the exterior and leaves the inside juicy and pink.
Couscous
A natural accompaniment to the lamb is Middle-Eastern couscous as its preparation and cook time is just as easy and short. If you have not tried it, now is the time. Once you taste it, you will wonder why you allowed yourself to miss out on it.
It differs from the traditional couscous in that the individual pieces are round-shaped and larger, like tapioca balls.
You cook it similar to risotto, by adding hot broth and stirring until all the liquid is absorbed.
Slowly cooking sliced onions in olive oil adds a rich caramelized flavor to the couscous.
Linda Burner Augustine is a freelance cooking teacher, food writer and consultant who lives in Madison Park. She can be reached at mptimes@nwlink.com.
Roast Rack of Lamb with Cilantro Mint Sauce
(makes 6 servings)
When you purchase the lamb, make sure the meat department leaves 1/8-inch fat covering the meat and "Frenches" the end of the bones by scraping the meat off.
Having an "instant"-reading thermometer is helpful for cooking the meat to the desired doneness. They are available at specialty kitchen stores.
1/4 cup olive oil
1 Tablespoon Dijon mustard
1 Tablespoon minced garlic
1 cup bread crumbs
3 Tablespoons minced parsley
1 teaspoon kosher salt
Fresh ground black pepper, to taste
2 racks of lamb (usually 7-8 ribs per rack), "Frenched" and with 1/8-inch fat on the meat
Sauce:
1/2 cup vegetable broth or stock
1/4 cup powdered sugar
1 Tablespoon cornstarch, mixed with 1 Tablespoon water for paste
1/4 cup vinegar
1/2 cup finely chopped mint
2 Tablespoons finely chopped cilantro
Whisk together olive oil, Dijon and garlic; stir in bread crumbs, parsley, salt and pepper. Pat onto the meat side of each rack.
Put in roasting pan, coated side up with ribs curving down. Roast at 500 degrees Fahrenheit for 20 to 25 minutes.
Remove from oven, and check temperature by inserting an instant-reading thermometer in from one end into meatiest part. When meat is at 125 degrees Fahrenheit, remove from oven, cover with aluminum foil and allow it to sit for 10 minutes, then cut into individual ribs.
For the sauce: Whisk broth and sugar and bring to simmer. Stir in corn starch/water paste; simmer to thickcn, about 30 seconds.
Remove from heat, and stir in vinegar, mint and cilantro.
Middle Eastern Couscous with Caramelized Onions
(makes 6 servings)
3 Tablespoons olive oil
2 cups thinly sliced onions
2 1/2 cups Middle Eastern Couscous
5 cups hot vegetable or chicken broth or stock
Kosher salt
Fresh-ground black pepper
Heat olive oil in sauté pan over medium heat. Add onions and cook until browned and caramelized, about 10 minutes. Stir only once or twice during cooking.
Add couscous, and cook and stir for one minute. Add 3 cups hot broth; bring to simmer and cook gently until liquid is absorbed, stirring occasionally.
Add remaining broth as needed to produce tender couscous and until all liquid is absorbed. Total cooking time should be about 10 minutes.
Season with salt and pepper.
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