Disclaimer: This article is not intended to be anything other than a recipe for the cooking of lamb or similar meat and the author does not contract warrant guarantee hold himself out or otherwise as promising an intimate experience of any degree whatsoever whether sexual or not. Who said food isn’t fun?

Gone are the days where steak was the meat of choice in my household (apart from the occasional Grade-9 Wagyu beef). Now it’s all about the versatility of lamb: cutlets, racks, shanks, stew, casseroles and so on. Unlike steaks which are often the first to be pinched off supermarket shelves it’s hard to be lucked out on lamb – always plentiful, always delicious.

Here Come The Ingredients:
1. X racks of Lamb (I had two French and trimmed) …
2. Around 40g of Mixed Bread Crumbs
3. 30g of minced garlic
4. 15g of finely chopped fresh rosemary
5. 5-6 Potatoes peeled and washed
6. Cherry Tomatoes pitted
7. Dijon Mustard

Method

1. ‘Foreplay’: The vital step, essential for a full and satisfying experience with your lamb, rushing this step will leave the love affair emotionally frail and brittle resulting inevitably in a ‘fruitless’ experience. So: Mix bread crumbs (around 40g), minced garlic (30g), finely chopped fresh rosemary (15g), salt and pepper into a bowl.

2. ‘Teasing’: After foreplay, draw away your love, make her jealous, restrain your fiery urges, pretend you love another, yet be gentle in your cruelty. Tease her (your Rack[s] of Lamb) with salt and pepper.

3. ‘The use of extras’: this can enhance the experience with your lamb and involves the simple use of ‘objects’ that will accompany your lamb. Wash and pitted Potatoes and Cherry Tomatoes.

4. ‘It’s not on, if it’s not on’: One can never look past this step; otherwise negative externalities (or positive) may arise.

5. ‘More ‘tooling’: Lightly pan-frying the potatoes and tomatoes until golden brown. After golden brown, lay them carelessly on a foiled baking tray. Sear your rack[s] of lamb to ensure maximum flavour.

6. ‘Lubing it up’: Coat the bone-side up meat with Dijon mustard (the more the better mmmmm) and rub your mixture of herbs into the mustard and basically everywhere.

7. ‘Penetration’: Thrust your meat (moist at this stage) along with its coevals (the vegetables) directly into the hot and steamy oven at 200 degrees and leave it in there for 30 minutes..

8. ‘Climax’: Serve and feast in orgiastic frenzies on this sumptuous delight!

nom nom nom

D

edited by K

1. timmeh Says:
   June 2nd, 2009 at 11:41 am

   did you leave it to rest?

   looks good though! yum

2. Maria@TheGourmetChallenge Says:
   June 2nd, 2009 at 12:46 pm

   Why do I feel like having a cigarette now? lol

   Fantastic post. I knew food was sexy, but I never knew it could be THIS sexy!

3. Leony Says:
   June 2nd, 2009 at 1:41 pm

   Wow wow wow…. looks very very yummy !! Too bad I am not a big fan of lamb. But probably, after looking at your recipe, I should try it on other meat. *drooling drooling…*

4. Belle@OohLook Says:
   June 2nd, 2009 at 1:47 pm

   Oh, oh, oh, you guys are a scream! Looks like you’ve gone to a lot of effort, but it was worth it. Lamb smothered in Dijon mustard and herbs is the Best!

5. Arwen from Hoglet K Says:
   June 2nd, 2009 at 3:01 pm

   That’s a pretty sexy recipe! It does look good basking in the oven.

6. Karen Says:
   June 2nd, 2009 at 4:09 pm

   *blushes* oh my…this is a bit naughty for 3pm but you got me panting for more.

   You guys are a laugh ><

7. smilee @ pigged-out.com Says:
   June 2nd, 2009 at 5:13 pm

   This looks mouthwatering..times like this i wish i was a lamb eater.. =( one dayyyy i will like lamb.. i need people to help me shove it down my throat hhehe…im slowly slowlyyy getting used to the strong flavours.. ^_^

   so far i can eat lamb roast…. but i have to drown it in sauce LOL does that count???

8. lili Says:
   June 2nd, 2009 at 8:19 pm

   Haha hilarious, and what a beautiful piece of meat, heh. Looks so tender and tasty!

9. Simon Food Favourites Says:
   June 2nd, 2009 at 8:21 pm

   looks like a great simple recipe. lamb cutlets is one of my favourite meats!

10. Lorraine @NotQuiteNigella Says:
    June 2nd, 2009 at 10:26 pm

    Ha you had the at the title! LOL

11. shez Says:
    June 3rd, 2009 at 10:10 am

    ohmygoodness… what inappropriate-for-work content! i must say though, the lashings of mustard and the caramelised exterior sound fantastic!

12. tomatosalsa Says:
    June 3rd, 2009 at 4:15 pm

    lol, i bet u had heaps of fun writing up that post as you did making love with your roast lamb

13. Ellie@AlmostBourdain Says:
    June 6th, 2009 at 10:32 pm

    Step 9: Thou shalt rest.

14. Y Says:
    June 7th, 2009 at 9:02 am

    That lamb looks perfect!

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