It’s hard to imagine why, but we decided to eat a real cold day food on one of the hottest days of the year. When we returned from golf the other day, we coated this lovely rack of Ontario lamb with Dijon and chopped rosemary from our garden. We surrounded it with halved new potatoes, rubbed with oil and decorated with a single sage leaf on each half. We roasted the lot for about 30 minutes (start at 450F then immediately drop the temp to 350F – check doneness with an instant-read thermometer; 125 for rare). On the side, steamed broccoli.
While it was cooking, we enjoyed the cool shade and watched the world go by from our front porch.