Pork Loin and I have always shared a special bond, but lately my friend has been getting a little jealous. You see, this summer I spent a lot of time with another cut, the flirtatious Rack of Lamb. Except for the fact that Mrs Smokey doesn’t eat lamb (minor detail) everyone in the greater Smokey family circle has been getting quite friendly with this beauty. I still love my pork loins but I am now quite infatuated with these fancily trimmed meat popsicles. So easy to cook, yet so satisfying. A succulent treat that can be plated up and taken to the ball or just grabbed by the bone and taken advantage of. Dressed up or dressed down a rack of lamb always knows how to please you.
A dash of fresh ground black pepper and some good chunky sea salt is all a nice rack needs. If you do want to get a little fancy you can sprinkle on some rosemary, brush them with a little mustard and honey, encrust them in herbs and bread-crumbs, or throw some grape-vine wood on the fire for a smokey touch… But that is just more to get through when it comes down to the moment. I say leave it nude (the meat, not you), dim the lights, put on some music, pour yourself a nice beer and enjoy the show.
Sorry, no recipe or fun cooking technique here… Just a post by a man who has been love-struck by a piece of meat. Is that so bad?