"Dave Smith" > wrote in message
...
> My wife bought a rack of lamb the other day but I somehow ended up having
> to cook it. Apparently she had planned to do it the way I had once done it
> for her, but she was busy with something so I had to take over and do
> supper.
>
> It was an 8 rib rack. I very finely minced two medium sized cloves of
> garlic. They went into a bowl with about a half cup of bread crumbs with a
> mixture of about herbs, about one tablespoon total. I used rosemary,
> thyme and savory. A cast iron pan was heated up, some olive oil added and
> the the ribs were brown on all the ends and fatty side and top. Then I
> brushed it with Dijon mustard and then pushed the ends and outside into
> the crumb mixture in the bowl and extra crumbs pushed onto all parts. The
> Frenched bones were wrapped in foil and the rack went into a 375 oven for
> 30 minutes.

Black bean soup for me. Very fresh dried beans. Were overcooked at 45 min.
with a quick soak. Still yummy though. No recipe. Added some of the bean
liquid, chopped fresh Roma tomatoes, sliced green onions, cilantro, dried
jalapenos, squeeze of lime, salt and pepper. Garnished with tortilla strips
and medium cheddar. Cojita would be better but had none.