For this evening’s dinner, I prepared two lamb loin chops using Julia Child’s Joy of Cooking recipe for rack of lamb. It’s an easy, almost idiot-proof, recipe. I say almost idiot-proof out of a deep and abiding respect for the creativity of idiots, of course. The sides were a spicy mango pickle and a salad of pickled items – various kinds of olives, picked okra spears, pickled artichoke hearts, and some marinated mushrooms all lightly drizzled with Bordeaux-cherry balsamic vinegar.
It was a delicious dinner perfect for a dreary day of clouds and rain.
