A good friend and neighbor got some local lamb and is now proud to be called a “locavore”.  I am so excited for her; I am always touting the benefits of buying local — environmental, health, supporting local economy.   Anytime you have the opportunity, grab it!

I do realize it can be tough for some people due to location and what’s available.  It made me remember some articles I read from Otago University Magazine and the New York Times about NZ lamb and it’s carbon footprint or foodmiles.  So if you can’t buy any local grass fed lamb, don’t fret, get some NZ lamb.  Same goes with NZ beef, if you can get it in the Northern Hemisphere.  With NZ and Australian (I’m pretty sure they also grass feed their sheep/lamb) lamb available in places like Trader Joe’s and Costco, you too can have grass fed, low carbon footprint, delicious lamb. 

A friend in NZ, where it is winter right now, commented on my seasonal slant of my blog.  The following lamb rack recipe is for any season, but you probably don’t want the oven on in swelteringly hot summer days.

Rack of Lamb

Preheat oven to 400F.  Trim excess fat off bone, leaving some.  Get a pan really hot with a tsp of oil.  With tongs hold the rack (careful not to burn yourself) and sear the outside of the meat on all sides that you can.  You’re not really cooking it, just searing the outside to seal in juices, it should still be cold on inside.  Put in fridge. 

Make breadcrumbs. In Cuisinart blend:

·         approximately 2 cups of bread

·         Tbsp fresh parsley

·         salt and pepper to taste 

·         optional—clove Garlic, Tbsp fresh rosemary and/or parmesan

Chop/mix together and add olive oil through top until consistency is moist enough to hold together when you press them with your fingers. 

Take rack out of refrigerator and spread sides with dijon mustard— enough to that breadcrumbs have something to stick to.  Press crumbs onto rack top and sides.  Cook at 400F for 25 minutes.  Internal temperature should be 125F for med-rare.  Take out and let rest while you finish vegetables, etc.  Cut in between bones.  And scoop any fallen breadcrumbs onto plate- they’re crisp and yummy!

My kids love grabbing the bones and eating them like you would drumsticks. 

© 2010 mykidsreallyeatthis.com