Guide to Lamb

Found via Slashfood, a interesting and useful breakdown on types of lamb from New York Magazine:

http://nymag.com/restaurants/features/16624/

Perhaps we can exend this list with our own Chicago lamb-buying resources during this Spring holiday season.

Happy Passover & Happy Easter.

Best,
Michael

Costco has some nice Australian racks for $9.99/lb.

Now...what to do with it?

I've read several recipes, but I get better info. here. So, here's my question: should I marinate the racks before cooking? Should I sear before roasting?

I've been dreaming about making Lamb Popsicles

In the past, I've marinated in my own concoction of crushed garlic, oregano, rosemary, red wine and olive oil for and hour or two and just sear to rare , with the racks cut down to serving size (4 pops at our house).

crrush:

For those Costco racks, I usually trim a bit of the fat, S + P, cover with a paste (garlic, rosemary, oregano, olive oil, etc.) and let sit for an hour or so - mainly because I want to prep ahead of time. I then roast in a very hot oven of 450 for about 22-25 minutes, depending on the rack size, until rosy red. Let sit for 10 minutes and then serve. No need to sear because the oven is so hot.

I actually was gonna post this yesterday, but I've been busy...

Fox and Obel has true spring lamb from a farm in Illinois. You can really tell the difference between the size of the lamb parts and the color; much smaller and way, way, way pinker. We got a shoulder to use for 2nd sedar, so I cannot fully comment on it 'til then. I am worried, however, that we will over cook it. Anyone have experience cooking true spring lamb.

Needless to say, it's a very cool find, a not that expensive, relatively speaking at $6.99/lb. In addition, F&O will butcher the lamb as you want.