Rosemary

Lamb and Wine
Originally uploaded by Jason Hutchens.

D. cooked one of our favourite lamb dishes for dinner tonight. Nice and simple. You dry roast a frenched rack of lamb cutlets, along with a few smashed garlic cloves, and then deglaze the pan with a glass of good red. Then it's in with tomato paste, rosemary and brown sugar. Balance the flavours and reduce the sauce, then slice up the cutlets and coat them with the sauce before serving atop a bed of al dente pasta. Yum!