Archive for May, 2009

The Latte Zoo

May 7th, 2009

I wish this guy worked at my local coffee shop! Check out these very awesome latte art designs:

Rack of Lamb

May 2nd, 2009

I made my first rack of lamb! Rack of lamb always seemed a little too intimidating to make at home, but I finally forced myself to try making it and it was so much easier than I imagined. It was as simple as making chicken, just marinade and bake. I bought my rack of lamb from Costco (about $15 for 1.5lbs), french trimmed and ready to marinade. I decided to marinade my lamb with olive oil, rosemary, and thyme. I really don’t think you can go wrong with this flavor combination. The next part was to grill the lamb on both sides to get a nice brown color on each side. Problem is I don’t own a grill or a grill pan, but I managed to improvise and used my panini press (worked perfectly!). I didn’t actually press the lamb in the panini press (although it could’ve work and cut my grilling time in half), but I just figured I’d grill each side seperately. The end result was so much better than I could hope for. The lamb was not over cooked (a nice medium-rare) and the flavor was delicious. Who knew that it was easy to make great rack of lamb for more than half the restaurant price. I’m beyond happy.

Rack of Lamb


  • 4 large garlic cloves
  • 1.5 tablespoons fresh rosemary leaves
  • 1.5 teaspoons fresh thyme leaves
  • Kosher salt
  • Freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 rack of lamb, french trimmed


  1. In a food proccesor, add garlic, rosemary, thyme, and olive oil. Pulse until everything is combined.
  2. Season each side of the rack with a generous amount of salt and pepper.
  3. Rub the olive oil mixture on both sides of the rack. Let the lamb marinate in the refridgerator for at least an hour (you can even marinate it overnight).
  4. Grill lamb on each side for about 3 min or until brown.
  5. Place lamb in a preheated 400 degree F oven for about 20 min for medium-rare.
  6. Let rack sit for about 10 min on a cutting board, then slice, serve, and enjoy!