Lamb Rack Quotes

This was the most tender rack of lamb, velvet on the tongue, crushed potatoes scented with rosemary. It was perfect.

that we need to be charitable to one another because it’s the right thing to do, “not because it allows us to rack up mileage points for our trip to some imaginary heaven.

It was the same book, every day. The pages of said book were rounded and soft where Young Sam had chewed them, but to one person in this nursery this was the book of books, the greatest story ever told. Vimes didn't need to read it any more. He knew it by heart. It was called Where's My Cow? The unidentified complainant had lost their cow. That was the story, really. Page one started promisingly: Where's my cow? Is that my cow? It goes, "Baa!" It is a sheep! That's not my cow! Then the author began to get to grips with their material: Where's my cow? Is that my cow? It goes, "Neigh!" It is a horse! That's not my cow! At this point the author had reached an agony of creation and was writing from the racked depths of their soul. Where's my cow? Is that my cow? It goes, "Hruuugh!" It is a hippopotamus! That's not my cow! This was a good evening. Young Sam was already grinning widely and crowing along with the plot. Eventually, the cow would be found. It was that much of a pageturner. Of course, some suspense was lent by the fact that all other animals were presented in some way that could have confused a kitten, who perhaps had been raised in a darkened room. The horse was standing in front of a hatstand, as they so often did, and the hippo was eating at a trough against which was an upturned pitchfork. Seen from the wrong direction, the tableau might look for just one second like a cow ... Young Sam loved it, anyway. It must have been the most cuddled book in the world. Nevertheless, it bothered Vimes, even though he'd got really good at the noises and would go up against any man in his rendition of the "Hruuugh!" But was this a book for a city kid? When would he ever hear these noises? In the city the only sound those animals would make was "sizzle" But the nursery was full of the conspiracy, with baa-lambs and teddy bears and fluffy ducklings everywhere he looked.

What you have heard is true. I was in his house. His wife carried a tray of coffee and sugar. His daughter filed her nails, his son went out for the night. There were daily papers, pet dogs, a pistol on the cushion beside him. The moon swung bare on its black cord over the house. On the television was a cop show. It was in English. Broken bottles were embedded in the walls around the house to scoop the kneecaps from a man's legs or cut his hands to lace. On the windows there were gratings like those in liquor stores. We had dinner, rack of lamb, good wine, a gold bell was on the table for calling the maid. The maid brought green mangoes, salt, a type of bread. I was asked how I enjoyed the country. There was a brief commercial in Spanish. His wife took everything away. There was some talk of how difficult it had become to govern. The parrot said hello on the terrace. The colonel told it to shut up, and pushed himself from the table. My friend said to me with his eyes: say nothing. The colonel returned with a sack used to bring groceries home. He spilled many human ears on the table. They were like dried peach halves. There is no other way to say this. He took one of them in his hands, shook it in our faces, dropped it into a water glass. It came alive there. I am tired of fooling around he said. As for the rights of anyone, tell your people they can go f--- themselves. He swept the ears to the floor with his arm and held the last of his wine in the air. Something for your poetry, no? he said. Some of the ears on the floor caught this scrap of his voice. Some of the ears on the floor were pressed to the ground.

order something else. I signal to the waitress for another menu while my date looks at his smile on the surface of the knife, yet again. Oh please, please let there be cyanide on this dinner menu. I scour the menu—there’s a lovely rosemary rack of lamb, a mouthwatering orange glazed duck, and a divine filet mignon with porcini

A chilled pea soup of insane simplicity, garnished with creme fraiche and celery leaves. Roasted beet salad with poached pears and goat cheese. Rack of lamb wrapped in crispy prosciutto, served over a celery root and horseradish puree, with sautéed spicy black kale. A thin-as-paper apple galette with fig glaze. Everything turned out brilliantly, including Patrick, who roused himself as I was pulling the lamb from the oven to rest before carving. He disappeared into the bathroom for ten minutes and came out shiny; green pallor and under-eye bags gone like magic. Pink with health and vitality, polished and ridiculously handsome, he looked as if he could run a marathon, and I was gobsmacked. He came up behind me just as I was finishing his port sauce for the lamb with a sprinkle of honey vinegar and a bit of butter, the only changes I made to any of his recipes, finding the sauce without them a bit one-dimensional and in need of edge smoothing.

They’re drunk now,” Guy said, “and optimistic, but they will soon be squabbling over household expenses and hoping they’ll find love later in the Meat Rack. They’ll be arguing. ‘Why did you buy that expensive leg of lamb?’ And they become especially cross at the beginning of September when they realise the season is over and they’ve danced their tushes off and fucked a lot in the bushes, but, hey, they haven’t bagged a beau for the winter and they’ve maxed out their credit cards.

30–35 minutes or until toothpick inserted in the center of a muffin comes out clean. Cool muffins in pans for 10–15 minutes, then invert onto racks to cool.

As rich Cahill superstars went, Fidelio Racco was definitely on the B-list. Maybe even the D-list. Google had heard of him, but a search for his surname placed him below Racco Auto Body in Toronto and Trattoria Racco in Florence, and only slightly ahead of the Rack O’Lamb Irish Chop House in Des Moines.

Quick, what was my favorite thing to cook at the Green Onion that I can make in this time limit? The Green Onion's menu had been plant-focused, not much red meat, with lots of fresh Pacific Northwest seafood. Which was good, because I didn't have a ton of time to spend roasting a full rack of lamb or simmering a brisket. A salad was too simple, falafel was too complicated, and---- Scallops. My mind whirred, gears clicking into place. Scallops cooked quickly. The Green Onion had a scallop special that people really loved. Seared scallops with a green, herby broth and tempura-fried vegetables. I could put my own spin on it and do a fried artichoke instead of the tempura, and make the broth more of a buttery green sauce. Yes. That would be delicious.

Mrs. O’Brien’s Shepherd’s Pie Recipe Ingredients: 5 cups mashed, boiled potatoes (could be reduced to 4 cups)* 1/2 cup sour cream 2 ounces cream cheese 2 tablespoons butter, softened, divided 1 egg yolk 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1-1/2 teaspoon olive oil 1 pound ground lamb (We substituted ground chicken. You could also use ground beef or turkey.) 1 pinch salt and ground black pepper to taste 1 (16 ounce) can stewed tomatoes with juice, chopped 1 small yellow onion, chopped 1 small carrot, peeled and chopped 1/2 cup peas (frozen or fresh) 1 cup Irish stout beer (such as Guinness(R)) 1 cube beef bouillon (we used chicken bouillon) 1 tablespoon all-purpose flour 1 tablespoon Worcestershire sauce 1 cup shredded sharp cheddar cheese 2 teaspoons smoked paprika (optional) * 1 tsp. liquid smoke (optional) * Directions: -Stir cooked potatoes, sour cream, cream cheese, 1 tablespoon butter, egg yolk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl until smooth. -Heat olive oil in a cast iron skillet or nonstick pan over medium-high heat. Add ground lamb (or meat). Reduce heat to medium, and cook, stirring frequently, until browned, 4 to 5 minutes. Pour off excess grease and season meat with salt and black pepper to taste. -Add stewed tomatoes with juice, onion, and carrot into meat mixture; Stir and simmer until vegetables are tender, 5 to 10 minutes. Add peas; reduce heat to low and continue cooking, stirring frequently, 2 to 3 minutes. -Add one teaspoon of liquid smoke to meat mixture. Mix thoroughly. -Heat beer in a saucepan over medium heat; add (beef) bouillon cube. Cook and stir beer mixture until bouillon dissolves, about 5 minutes. - Melt 1 tablespoon butter in a separate pan over medium-low heat. Whisk flour into butter until it thickens, about 1 minute. -Stir beer mixture and Worcestershire sauce into flour mixture until gravy is smooth and thickened, 2 to 3 minutes. Stir gravy into meat mixture and simmer until mixture thickens, at least 5 minutes. -Set top oven rack roughly 6 inches from the oven broiler and preheat the broiler. Grease a 9x12-inch baking dish. - Pour (meat) mixture into the prepared baking dish. -Spoon mashed potatoes over (meat) mixture, covering like a crust. Sprinkle cheddar cheese and paprika evenly over mashed potatoes. -Broil in the preheated oven until the crust browns and the cheese is melted, 4 to 5 minutes. -Cool for about 5 minutes before serving. NOTES: We thought the smoked paprika added little flavor to the original recipe.  We added liquid smoke to the meat and it gave it a nice smoky flavor. Next time, we’ll reduce the amount of mashed potatoes to four cups.  We thought the layer of potatoes was a little too thick. (But if you love mashed potatoes, five cups would work ☺  )

Tender BBQ Chicken cut from the breast fillet. BBQ Chicken cuts are lean, delicious, and moist if left to marinade. An especially tender cut that is ideal to BBQ Chicken or pan fry.

I thought about Mom as she huffed at my side, trying so hard to keep up. How many times had I wanted to cringe when she begged Dad for every little thing: extra money for Christmas groceries so the boys could have their favorite meal — filet mignon for Claudius, rack of lamb for Merc. The car to bring me to the dermatologist. She never asked for anything for herself, yet without any hesitation, she’d humble herself for us.