Bi-Polar Weather

Spring arrived here in Knoxville this past weekend. I was out running errands two days ago (Before Spring) and it was rainy and chilly. The lawns were still rather brown and although the daffodils, hydrangeas, and Bradford pear trees were blooming and a few trees had a green haze, it was clear spring hadn’t quite sprung. Today when I went out the temperature was 73 and it was bright and sunny. The tulips were in full bloom, lawns were dark green, the dogwoods and redbud are almost in full bloom, and the trees with the green haze were almost covered with leaves. It’s amazing how much difference a weekend makes.

I love this time of year, it completely makes up for the ugliness of a Tennessee winter, just as fall makes up for the heat and humidity of a Tennessee summer.

I love this time of year, it completely makes up for the ugliness of a Tennessee winter.

When I lived in Oregon there were two seasons, raining and not raining. When I lived in New Hampshire there were four seasons, but instead of spring they had mud (fall was nice, though). Central Califonia had dry-and-too-hot and somewhat-rainy for its two seasons. So although Tennessee has its drawbacks, the four distinct seasons are an advantage (even though winter is now much more like Oregon’s rainy season than a proper winter).

While I was at the grocery (Before Spring) I found a half rack of lamb at a good price and, being the lamb lover I am, bought it. Today I found fresh asparagus from Georgia (meaning it was much fresher than the stuff from California) so I bought a pound of it and tonight I had a spring feast of roast lamb, steamed asparagus, and a green salad with a sherry vinaigrette.

Rack of Lamb with Caramelized Onions
Serves 4.

1 rack of lamb
1 lg. clove garlic — crushed
Salt and pepper to taste
1 – 2 tsp.ground rosemary
2 Tbsp. unsalted butter
2 lg. yellow onions
1/4 cup red wine (I used Zinfindel)
2 tsp. minced fresh rosemary
2 Tbsp. olive oil
1/2 tsp. sugar
1/2 tsp. salt

Remove lamb from refrigerator and rub with crushed garlic. Season generously with salt, pepper, and rosemary. Allow to warm on the counter for at least an hour.

In the meantime, heat butter in a sauté pan over low heat. Cut onions in half, peel, and cut into thin half-round slices. Add onions to sauté pan, sprinkle with salt and sugar and toss to coat. Cover pan and cook gently until a rich mahogany brown, stirring as needed to prevent burning.

Heat oven to 350F.

Add wine and rosemary to onions and increase heat to medium-high. Cook until the wine has almost completely evaporated. Set aside and keep warm or reheat in a microwave just before using.

Heat olive oil in a heavy oven-proof skillet over medium-high heat. Brown rack on all sides except the bone side. Turn bone-side down in skillet and place in center of oven. Cook until an instant-read thermometer reads 130 in center of rack. Remove from oven and tent with foil for 15 minutes. Slice into individual ribs and serve topped with caramelized onions.

Technorati: Food | recipe | kevin d weeks | seriously good | lamb | main dish | paisano

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