We thawed out the rack of lamb and when it was dinner time,
we decided to cook it with some fresh carrots from our garden. Suzette pulled some carrots and I cleaned and
sliced them into half round wedges.
Suzette put mint jelly on the lamb and grilled for a few minutes on a
bed of rosemary we had soaked overnight, until it became apparent that we were
out of propane. So she brought the rack inside
and finished roasting the rack for about fifteen more minutes in a convection oven
at 350˚. While the lamb was roasting in
the oven Suzette heated the PPI pasta with asparagus in a delicata squash sauce in a large
skillet and when it was heated I sliced a fresh tomato Suzette had picked in our garden and then s crumbled fresh goat chevre we purchased at the Taos Farmers' Market on Saturday morning.
We decided to drink the two PPI open bottles of red
wine. One was the la Granja (50% Grenache
and 50% tempranillo ) from Rioja (Trader Joe’s $4.99, my favorite red for under
$5.00) and the Estancia Pinot Noir ($8.99 from Costco). The Spanish wine had been opened the night
before and was still very tasty and slightly fruity; the Pinot Noir was a few
weeks old and a little oxidized, but sill quite drinkable.
The carrots were sweet and minty with a somewhat caramelized
sauce. The lamb was cooked perfectly,
red throughout and tender from end to end.
I loved it. The pasta was fine but
a little tired tasting, because we had sautéed it the night before also. We called it twice fried pasta. Fresh would have
been better, but we held true to our rule of using up our PPI’s , so long as
they are edible. 
After dinner we ate vanilla ice cream with poached pears
with pieces of lovely Chinese date bread made by the new baker at the Bistro that
had been baked for the Fall festival at the Gutierrez- Hubbell house.
Bon Appétit 
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