Sage Crusted Rack of Lamb

There’s this problem with Denver, I inform every person who asks me “How life is since our move”.

It is constantly 65 and sunny, the mountains are a great backdrop to every day life, and in general people are happy and nice here.  BUT I DON’T UNDERSTAND WHY.

Because trying to find a grocery store that carries all the ingredients I need to buy is like siphoning water out of a camels hump.  And there is NOTHING that irritates Whitney more than an ill equipped grocery store.  Even whole foods is struggles here. I don’t get it.  They’re all “up-and-coming” “local/organic” “trendy food” BUT WHERE IS THE ROSEMARY, BRAH?

Riddle me that. Because when I step into a grocery store that is more than half produce, I suppose I expect to find something as basic as rosemary. BUT NO. Tarragon out the ears, mustard greens for days, but no rosemary. It’s enough to make a girl reconsider her life choices.

Not really. But it got my gears grinding.  I get that this sounds ridiculous coming from someone like me, who aught to be able to ‘alter’ a recipe pretty easily, but it’s the principle.  I was dreaming of a succulent rosemary slathered lamb chop and damn it if I didn’t have to switch to sage!

The nerve, people. The. Nerve.

Sage Crusted Rack of Lamb

By Whitney, February 1, 2012

Sage Crusted Rack of Lamb

Ingredients:

Instructions:

In a mini food processor, combine the garlic, sage and olive oil and process until finely chopped. Season the lamb rack with salt and pepper and rub the garlic-sage paste all over them. In a mini food processor, combine the garlic, sage and olive oil and process until finely chopped. Season the lamb rack with salt and pepper and rub the garlic-sage paste all over them.

Don’t tell the grocery store this was as good as rosemary.  They might think they’re off the hook or something…

Love,

Whit

Share It!

Whitney

About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

5 Responses to Sage Crusted Rack of Lamb

  1. Beautiful rack of lamb! Good job, You!

    HEB has rosemary . . . not to taunt you or anything . . .

    Seriously though, if I can grow rosemary that survived this Texas drought, I’m sure you can. It thrives on abuse. Heck, it’s as tall as the hedges now & this coming from someone who has managed to kill oleanders & mesquite trees on the Gulf Coast. It’s all in how you hold your mouth. 😉

    Reply
  2. We love rack of lamb but use a very herby crust. We roast garlic and combine it with finely chopped rosemary (I know, I know) thyme, mint, sage, basil and garlic chives and of course the obligatory salt and pepper with some olive oil and cover one side well. The other side we just salt and pepper and place on the grill. This never disappoints! Always medium rare!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *