Spring menu. 4/19/19

If I had remembered to take a picture of our dinner last night it would have looked something like this.

Sliced grilled lamb with chimichurri sauce, mashed potatoes and asparagus with chopped egg

The difference is that John sous vide two racks of lamb instead of boneless leg of lamb. He set the water temperature at 136F and they cooked to a lovely rosy pink. They were in the water bath for about three hours. He then did a quick grill. Unfortunately the grill flared up and the beautiful double chops came out somewhat black. They were still nice and pink inside but lost some of their visual appeal. We served them with a chimichurri sauce.

I made mashed potatoes and asparagus with crumbled egg just as shown in the picture. We had this for company. Why is it we can make dinner for ourselves and it goes without a hitch but when we try it for company invariably something goes wrong!

This entry was posted in American, Grilling, Lamb, sous vide, Vegetables and tagged , , . Bookmark the permalink.

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