For New Year’s Eve we wanted to make something special so we decided on rack of lamb. We served it with multicolor baby potatoes and roasted cauliflower.  And in a call back to our Swiss roots, we also served melted raclette cheese to go with the potatoes.  It was a special dinner for a special night. Happy New Years!

Rack of Lamb:

For the rack of lamb you first make a lamb rub by mixing chopped rosemary, thyme and garlic with salt, and pepper. Then you marinade the lamb in the herb mix by spreading the mix on the lamb and putting in a plastic bag with olive oil. You can either let it marinate overnight in fridge or until it comes to room temperature. Before cooking score the fat of the lamb with a sharp knife, making shallow cuts about an inch apart. Sprinkle with salt and pepper and wrap the bones in foil so they don’t burn and throw it in the oven!  You start it at a high heat (450 degrees) for about 10 minutes and then you lower it to 300 degrees for another 20-30 minutes.  Then you need to let it sit for 10 minutes (this is the hard part!)

Before cooking score the fat of the lamb with a sharp knife, making shallow cuts about an inch apart. Sprinkle with salt and pepper and wrap the bones in foil so they don’t burn and throw it in the oven!  You start it at a high heat (450 degrees) for about 10 minutes and then you lower it to 300 degrees for another 20-30 minutes.  Then you need to let it sit for 10 minutes (this is the hard part!)

Potatoes and Cauliflower:

Making cauliflower is very straight forward. First you remove the cauliflower core and chop it. Then you drizzle the cauliflower with olive oil, salt and pepper then put it in the oven to cook for about 10 minutes.  We cooked it with the lamb.  For the potatoes we just boiled them for 20 minutes (they are small so they don’t take too much time.

Plated Dish:

We probably should have made a salad because the plate is a little boring but it sure tasted good.