Lamb

Over the past few days we have been cooking simply.  We have gone to roasting chicken, broiling fresh bacon, working on flavors rather than aesthetic.  In the background I continue to push myself, though in the dining room dishes have needed to appear basic, while retaining the refined cooking methods we are trying to perfect.  Yesterday we were able to gently cook racks of lamb to a melting tenderness.  They were first marinated in olive oil with marjoram and local garlic.  We sealed the lamb in a bag and cooked them at 53.5 degrees for two hours.  Yes, we left the fat on the lamb as both a flavor enhancer and also to insulate and baste the meat.  We removed the lamb from the bags and broiled the cap fat to caramelize--a trick and tribute to one of our owners (Alan Sackman) who adores lamb fat.  We served the lamb with grilled eggplant, dried cherries, chicken of the woods mushrooms and smoked vinegar.