These Narcissus come up to say hello about this time every year.
In 2008, Mr. RGBistro gifted me with a bag of Narcissus bulbs for our first Christmas together, and on New Years’ Eve, we spent an entire day planting them, along with a carload of garden flowers and vegetables.
I didn’t know it at the time, but that “date” of a day was just the beginning of what was to come. I don’t recall everything that was planted, but I do remember picking up lots of herbs; thyme and rosemary in particular. And because Southern California winters are so mild, those same thyme and rosemary plants are still in the garden today.
So this winter, on a rare afternoon that we were home together, I spied some of that thyme and rosemary, grabbed some garden mint, and went to work on an herb-crusted rack of lamb.
RGB Mint, Rosemary and Thyme
And the lamb turned out beautifully. We paired it with mashed potatoes and a garden salad (with lettuce from the vegetable box).
Speaking of winter goods, we still have not one, but two Meyer lemon trees out back that are producing on high gear. In fact, every other day, we have another one of these baskets:
RGB Meyer Lemons. The contents of this basket went to NY, GA and CO.
Friends, if you’d like some, just holler. Send us your address, and we’ll mail you a box. Seriously. They’re too precious to waste, and we can’t keep up with the amount we get.
In the meantime, we wish you a beautiful new year.
Cheers!
[K]
Help us out – give us a recipe / suggestion for using up Meyer lemons?
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Ingredients
- • 1 rack of lamb, well trimmed
- • 1 tablespoon olive oil
- • 1 teaspoon chopped fresh rosemary
- • 1 teaspoon chopped fresh thyme
- • 2 teaspoons kosher salt
- • 1 ½ cups fresh breadcrumbs made from crustless French bread
- • 2 medium garlic cloves, chopped
- • 1 tablespoon unsalted butter, melted
- • ½ tablespoon chopped fresh mint
Instructions
- Minute 1: Brush lamb with olive oil. Sprinkle with salt, pepper, and herbs. Let rack of lamb sit at room temperature for one hour.
- Minute 60: Preheat oven to 450?F.
- Minute 61: Place lamb, meat side up, on rimmed baking sheet. Mix breadcrumbs, garlic, butter, and mint in medium bowl. Press breadcrumb mixture onto meat side of lamb.
- Minute 70: Roast until thermometer inserted into lamb registers 130?F, about 17 minutes for medium-rare. Cut into chops to check doneness. Serve immediately.
Notes
Cost per serving: $9.00- $12.00
Source: Adapted from Bon Appétit (January 2011).
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Your rack of lamb looks delicious!
Hi Kim! Your photos are looking great.
The lamb is perfectly cooked…just beautiful. BTW, I will take some of those lemons off of your hands…I adore them! They work well for bartering for room and board. 
Your photos are superb! The rack of lamb looks divine!
Your lemons are just beautiful! I would make lemon bars or a lemon cake with them. If you want to ship some to Austin…let me know! I would be thrilled to make a recipe and feature you on my blog! Ryan and I just began our own garden…we can hardly wait to use our own herbs and vegetables. Thank you for sharing…and for all your sweet words on my blog. I feel blessed to know you!
Stunning photos per usual! The lamb sounds delicious. A nice lemon vinaigrette with your fresh herbs and Meyer lemons would be nice. Happy New Year, Blogger Buddy!
YES… this is my kinda cookin- love that lemon photo…wish my family loved lamb the way i do, i only eat it out
Gorgeous lamb and those lemons.. oh my goodness!! After I get back from Mexico let’s get together for lunch and I’ll be happy to take some of those babies off your hands!!
Hmm… what to make..
Preserved lemons
David Lebovitz’s lemon tart
lemon cake
lemon bread
lemon marmalade
I’ll see what else I can come up with!!
HAppy 2011 to you and Mr. RGBistro!!
Kim, i will LOVE YOU FOREVER IF YOU SEND MEYER LEMONS!!!! they are a scarce as hen’s teeth here and when the gods are in alignment w/Mars and i actually find them in the stores, they want blood and my first born – AND they’re a bit wrinkly and not fresh. Dead serious, will send you postage to have them shipped here!!!! Lemon curd, lemon pie, lemon cupcakes, lemon poundcake – all of the above!
oh – was so excited about the meyer lemons that i forgot to say HAPPY NEW YEAR to you and MrRGBistro AND your photos are stunning!! (i’m not buttering you up just for the sake of lemons either!)
Kim, are you seriously sending out those gorgeous yellow gems? Cause if you are, I’d be happy to pay for shipping! Let me know (drooling).
The lamb looks lovely & your photos are so purty
I just got some herbs to grow…still need mint though. Your recipe inspires me to use make sure I incorporate the herbs into some savory recipes.
I can’t wait for my lemons to come!!! And as I said on Twitter, if you want anything sent from NYC just give me a holler.
I’d hate you and your gorgeous, mild “winters” (as mild and winter do NOT belong in the same sentence!) but if it means that you get harvest after harvest of beautiful Meyer lemons, well, I think we’re still cool. Seriously, though, that lamb is outstanding in appearance, and I bet it tasted even better.
Really, if you are shipping lemons, I would take some (and would alsobe happy to pay for shipping). Just email me.
Thanks and happy cooking!