Wine Lamp

January 27, 2010 6:29 am | Uncategorized

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wine lamp
What to cook along with minted lamb?

Ok, I am British stereotypical uncooked worthy… I’ve been tasked with cooking a meal however.

I’ve chosen for my main course to be revolved around minted lamp chops, I don’t know what to cook with them which would be seen as lavish and quite elegant; any suggestions?
(Please don’t just state stuff that comes straight up upon searching in Google.)

Thanks in advanced,
Oh and also wine? Which type?
(or is that going over the top with minted lamb.)

You might want to add some color to your table.
Drizzle cherry tomatoes, the kind still attached to the vine if you can get them, with a bit of olive oil, sprinkle with S&P and maybe some chopped fresh thyme or oregano, and broil or saute briefly – until they just soften and maybe start to pop open a little. They make a colorful impact on your serving dish, along with maybe a few whole sprigs of rosemary for decoration (if you’re using rosemary in the lamb prep, especially), and they taste really good, too.
In addition to the already suggested double-baked potato, haricots verts (the skinny French green beans) also go quite well with a fancy rack of lamb dinner. Cut maybe 4 strips of bacon into 1/2″ pieces and cook until done but not crisp. Take out the bacon and leave some of the fat to saute some chopped onion. While that’s happening, parboil a pound of beans (this is to serve 4 or 5). Then drain the beans well and toss them into the saute pan with the onion and the bacon, and S&P to taste. Yum.
Roasted baby carrots are pretty, too. Just drizzle some with olive oil and salt, lay them on a baking sheet and roast them at 475 F for maybe 15-20 minutes (less if they’re skinny). Shake the pan a couple of times during roasting, just to make sure they’re cooking evenly and not burning. Sweet, colorful, easy.
Hope the dinner’s fabulous

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