Rack of Lamb

Rack of lamb, glazed carrots, and hatch chili risotto. Wine: Clos du Mont-Olivet Chateauneuf-du-Pape La Cuvée du Papet 1998.

Everything was fantastic. I meant to roast the carrots but forgot to start them in time, so I used a technique I haven’t tried in a while: the carrots were vacuum sealed with some butter (and fennel seed) and microwaved until just before the bag pops. This creates pressure cooker temperatures and the carrots were done (and very nice) in three minutes.