Another word for tenderness might by baby lamb

Dinner:- Artichokes with Cilantro Dressing
- Roast Rack of Baby Lamb Persillade

Jen likes to say "it's sooooo good, it's not even funny". Well, this time I was the one saying it during dinner. And that was about it. I didn't speak much. I just enjoyed our delicious dinner.


Recipe Artichokes: Artichokes with Cilantro Dressing

Cilantro Dressing:
Put in a bowl about 4 tablespoons of red wine vinegar, two teaspoons of sugar, juice of one lime, one chopped shallot and salt & black pepper to taste. Stir and add about one cup roughly cut fresh cilantro.

Artichokes in High Pressure Cooker:
prepare the artichokes by cutting of the stem and cut about 1 cm (1/2 inch) off the top to remove the main cluster of thorns. Cut with scissors the rest of the thorny tips of the outer leaves.
Put 1/2 cup of water, 2 tablespoons of red wine vinegar in the pressure cooker. Add artichokes and pour about 1 tablespoon of olive oil on top of them.
Follow the directions of the pressure cooker.




Recipe Roast Rack of Baby Lamb Persillade (about 1.5 pounds)

Combine in a bowl 1 cup of coarse fresh bread crums, 1.5 tablespoons of olive oil, 1 tablespoon of chicken stock, a shallot, 5 grams of fresh Italian parsley and salt & pepper to taste.

Place the racks of the Lamb bone side down in a roasting pan in a preheated oven on 230 degrees Celsius (450 degrees Fahrenheit) for about 25 minutes.

Pat the bread crumb mixture on the meat side of the lamb and broil it until the topping is lightly browed (about 3 minutes).

Cut the racks into chops by cutting between the bones.