I don’t buy gifts for holidays but I will cook and, in the case of Easter, share in the emergence of Spring.
We did some late shopping at the bigger Dillions in Manhattan (Kansas) because they have a better lamb selection and they often discount it as the holiday in question approaches.
Despite being told they only had lamb leg roasts, I was able to find a four rib rack of lamb, Frenched, the ideal amount of meat for the three of us.
I marinated the lamb in a mustard-rosemary-oil-garlic-lime sorta mixture for about an hour, and then roasted along with potatoes in a 450F oven. Once the internal temperature reached about 125F I removed the lamb and it rose to the preferred 140F after 10 minutes of resting.
Also on the menu was new asparagus from some southern state and green beans with scallions, garlic and almonds.
Dessert was an aged goat milk (pasteurized) cheese on slices of whole grain baguette.
Temperature is critical, not only for safety but as an objective measure of cooking. Take that digital, tip-sensitive thermometer, and stick it in.
Sorenne enjoys her lamb pops almost as much as the nose of the chocolate bunny.