Rich G
TVWBB Honor Circle
My mother turned 77 this week (she said it was ok to tell you....). I asked her if she wanted dungeness crab or rack of lamb for her birthday dinner. She chose lamb. I used the recipe for Provencal Lamb from Weber's "Art of the Grill", and my sister made some tasty brussels sprouts (really, everything cooked in rendered bacon fat is pretty damned good!!) 
Lamb racks were marinated per the recipe (puree of wine, tomato, onion carrot, garlic, oil, parsley, rosemary), then grilled direct (single layer bed of coals) for about 25 minutes before being seared off over my hot side of the grill (performer, kingsford.) The result was really good, and enjoyed by all with an '05 and '06 Ridge Geyserville Zinfandel. Some pics:
Brussels sprouts (still in progress, before diced bacon was added back in):
Lamb racks resting:
Lamb served up over the cannellini bean salad that is really hard to see under there....:
My sister and I have been collaborating on my mom's birthday dinners for a couple of decades, now, and they are always a very special night for my mom. She loved her lamb, and my sisters salted caramel creme brûlée (not pictured) was heavenly!!
Thanks for looking, and hope y'all enjoy a fantastic holiday season!
Rich
PS: This was a nice warm-up to Xmas Eve ribs, and the traditional standing rib for Xmas dinner.

Lamb racks were marinated per the recipe (puree of wine, tomato, onion carrot, garlic, oil, parsley, rosemary), then grilled direct (single layer bed of coals) for about 25 minutes before being seared off over my hot side of the grill (performer, kingsford.) The result was really good, and enjoyed by all with an '05 and '06 Ridge Geyserville Zinfandel. Some pics:
Brussels sprouts (still in progress, before diced bacon was added back in):
Lamb racks resting:
Lamb served up over the cannellini bean salad that is really hard to see under there....:
My sister and I have been collaborating on my mom's birthday dinners for a couple of decades, now, and they are always a very special night for my mom. She loved her lamb, and my sisters salted caramel creme brûlée (not pictured) was heavenly!!
Thanks for looking, and hope y'all enjoy a fantastic holiday season!
Rich
PS: This was a nice warm-up to Xmas Eve ribs, and the traditional standing rib for Xmas dinner.