Holy Cow. We outdid ourselves. This morning I picked up some small
lobster tails and a good sized rack of lamb. Our first course was the
lobster tails. I used kitchen shears to split the backs and piggyback
them. They were baked for about 12 minutes at 425 and had a little
melted butter drizzled over them and a squeeze of lemon.

The lamb was rubbed with a mixture of three cloves of crushed garlic, a
pinch of thyme and rosemary, salt, pepper and olive oil. They were
roasted for about 15 minutes but were raw in the middle, so I cut them
up and grilled then for about a minute on each side in a hot pan. Holy
cow !!!! They were amazing.

Waiting for dessert.