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Photos, Recipes & CookTales For Those Who Enjoy Cooking


Serves 2

A CookTale

In our kitchen, Rack of Lamb has it all. Simple to prepare, delicious, as elegant as a food can be, and it goes with almost everything one can think of. Last evening we combined it with two Vegetables prepared with a middle eastern influence. Highly seasoned Roasted Eggplant and Carrots that were marinated in red wine vinegar, EVOO, honey and toasted Cumin seeds. Pretty fancy for a mid-week dinner.

INGREDIENTS For the Rack of Lamb

1 Full Rack of Lamb (bones frenched)
Kosher Salt & Black Pepper
1 TB of EVOO
2 TB of Pomegranate Molasses


1. Season the Lamb & set aside.

2. Heat the oven to 400 degrees F.

3. Heat a cast iron pan to high, add the EVOO.
Add the Rack, fat side down & cook for about 7 minutes until the fat has formed a crust. Turn & cook for another 2 minutes.

4. Brush the crusted side with the Pomegranate Molasses.

5. Place the pan in the oven & roast for 5 minutes, the internal temperature should be 120 degrees. No more for rare Lamb.

6. Remove and allow to rest for at least 5 minutes before slicing the chops apart. Two to three chops per person are the suggested serving.

INGREDIENTS For the Carrots
This adaptation from “Simple Family Meals” by Mario Batali

8 oz of Baby Carrots (cleaned & trimmed)
1/3 C of Red Wine Vinegar
1/3 C of EVOO
1-1/2 TB of Honey
1 Garlic Clove (minced)
1 TB of Cumin Seeds (toasted)
Kosher Salt & Black Pepper


1. In 4 quarts of boiling water, add 1 tsp of Salt, the Carrots & simmer until just tender, about 6 minutes. Drain & add to a large bowl.

2. In a small bowl, combine the Vinegar, Garlic, EVOO, Honey & Cumin Seeds & Salt to taste.

3. Add the sauce to the still warm Carrots & gently toss until well mixed. Cover with plastic wrap & & refrigerate for a few hours or overnight.

4. Thirty minutes before serving, remove from the fridge to allow the Carrots to return to room temperature. Season to taste & plate.

INGREDIENTS For the Eggplant

2 Italian Eggplants
2 TB of EVOO
Balsamic Glaze
1 tsp of Aleppo Pepper Flakes (available online)
Kosher Salt & black Pepper


1. Heat the oven to 400 degrees F.

1. Deep score the Eggplant 1″ apart, carefully avoiding cutting too deeply. They mustn’t separate.

2. Add the EVOO, the Balsamic Glaze, Aleppo Pepper & Salt & Pepper.

3. Roast for about 15 minutes until well softened.

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