We started off with smoked salmon, thinly sliced red onion, capers and
served with sour cream with horseradish.

The main course was herb crusted rack of lamb, roasted potatoes, steamed
asparagus (Yes Jill, asparagus again) and salad with blue cheese
dressing. All turned out well, though the lamb was cooked a little past
perfect. I have done this recipe several times and each time it was
pretty much raw. It is supposed to be seared for two minutes on each
side in a pan and then 14-18 minutes in a 450 F oven. I thought that if
15 minutes was less than rare it might be better with 20 minutes. I had
not expected that it would go from almost raw to medium well in the
extra 5 minutes.