We never eat out on Valentine’s Day. Restaurants are too crowded, the service is usually awful and the food not worth leaving the comforts of home.
Besides, there’s always the next day. My taste buds don’t know and don’t care if it’s February 14th or 15th. Valentine’s Day is an “extra” that, for us, doesn’t need the same kind of clock-like precision of Rosh Hashanah or Passover.
But I do always make a lovely dinner and serve on lovely plates with lovely utensils.
Ed would prefer Chinese food, but that’s too much of a fuss for the evening. So: rack of lamb. It’s easy. Simple. No fuss at all. An indulgence, but we deserve it, don’t we?
Roast Rack of Lamb with Mustard, Apricot and Rosemary
1 whole rack of lamb
1 tablespoon Dijon mustard
1 tablespoon apricot preserves
salt and freshly ground black pepper to taste
1 teaspoon chopped fresh rosemary (or use 1/2 teaspoon dried, crushed rosemary)
Preheat the oven to 450 degrees. Place the meat in a roasting pan. Mix the mustard and preserves and spread on the top surface. Sprinkle with salt, pepper and rosemary. Roast for 20-35 minutes, depending on degree of doneness desired (a meat thermometer should register between 120-140 degrees). Let the meat rest a few minutes before carving.
Makes 2-3 servings