Nice rack. Of lamb.

This September marked the 10th anniversary of my first date with Chad. And since I was a theater major at a small Christian college with a ratio of girls to guys, 3:1, you can probably also call it the 10th anniversary of my first proper date in general.  To celebrate, we decided to recreate the meal we might have had if we had returned to the amazing Seattle restaurant he took me to.

Q: Um...Emjoy, you know it's the end of October, right? Why are you JUST getting around to celebrating your anniversary?
A: Don't you know how many TV shows premiered in September? I had to catch up on my stories.

Nestled in the cozy Wallingford neighborhood (right next to a Taco Time!), Kabul is owned by a friend of Chad's, Wali Khairzada (probably not named after the neighborhood (I mean, I never asked, but...)).  If his intention was to impress me, it totally worked - I had never eaten Afghan cooking and it did not disappoint -- the food was exquisitely flavorful and the service was impeccable.  Also. He was actually paying, which was refreshing. 

Recipes #37 and #38: Afghan Salata and Rack of Lamb

(and Badenjan Buranee 

which I made a few months ago -- (Meatless Monday on a Tuesday))

Choice of libation: Points to Chad - on that first date - for getting Wali to come over and chat with us before providing us with a free bottle of wine.  Back then I thought I was allergic to alcohol, but I too wanted to impress so I prayed I wouldn't break out in hives and sipped the South African white wine.  Years later, it turns out I'm not allergic and in fact love alcohol.  But you already knew that.
       We did not, on this anniversary, drink a South African white wine since Mariano's did not have a great one, but we did discover this 2012 Umani Ronchi, Podere Montepulciano which went really well with the lamb.  Make sure you let it breathe, because the plum and currant flavors really come out nicely.

Choice of music: The "Inside Llewyn Davis" soundtrack.  There was nothing sentimental about that, other than we had just watched the movie a few weeks ago and we both like folk music, but it's really quite beautiful.  Oscar Isaac, The Punch Brothers, Marcus Mumford, Bob Dylan, You really can't go wrong with that album. And it sounds even better on vinyl.

Everyone should have a co-chef who looks like a handsome version of Lenin.

Is what I always say. 

Salata is pretty simple and an awesome accompaniment to any meal.  And mostly we just needed something to eat while waiting for the lamb to cook. 

Brown basmati rice, Badenjen Buranee and Salata to start.  The flowers were courtesy of Bryan Bosque and Mariano's. Isn't this just... Oh no!  Someone fill that empty wine glass!

.We had to re-do some of the eggplant before putting in the Buranee because the slices got a little charred, but happy accident, we discovered we liked the taste of charred eggplant and ate them as chips as we cooked the rest of the meal.  Look how lovely this plating is though.  

I find the idea of cooking a rack of lamb a little intimidating.  

Luckily I had Chad in the kitchen with me.  And booze.

According to Kabul's menu, their lamb is marinated in garlic, coriander, turmeric and cayenne. We didn't have all those spices, but we did find this at the Middle East Bakery a ten minute walk away.  That place is amazing. And so was this spice blend.

You guys, it smelled so good.

After it began to sear, I asked "Can we eat it, now?"

Chad replied, "No."

When it was transferred to the roasting pan, I asked, "Can we eat it now?"

Chad replied, "It isn't cooked anymore than it was the first time you asked."

"So, no?"

"...no."

Chad asked me to take a picture of him squeezing a lemon. So.

He was squeezing the lemon juice onto minced garlic and cayenne...

TO RUB ONTO THE LAMB!

And no. We couldn't eat it then, either.

...we had to roast it some more this time covered with foil. 

And then let it rest.

Geez.  

Thank goodness we had booze. And the other side dishes.

Oh. And each other, I guess.

(HAPPY ANNIVERSARY, CHAD!)

I'm really sad that this picture doesn't even do the food justice.  It was seriously the best lamb I've ever tasted, the perfect doneness - slightly pink but super easy to cut into.  It was the closest our place has come to fine dining. The bold spices with the brightness of the lemon...I'm seriously drooling just thinking about it again.     

adapted and stolen from  www.afghancooking.net/

Tomato, Cucumber and Red Onion Salad

Salata

3 medium-size tomatoes, diced

3 Persian cucumbers, peeled and diced (about 1 cup)*

1 small red onion, diced

1 cup roughly chopped cilantro (1 small bunch)

3 tbsp. fresh lemon juice

1 tsp. salt

½ tsp. ground black pepper

Combine all of the ingredients and toss well.

*you can substitute ordinary cucumbers

adapted and stolen from www.epicurious.com

Rack of Lamb

2 (8-rib) frenched racks of lamb (each rack 1 1/2 lb), trimmed of all but a thin layer of fat

1 1/2 teaspoons salt

3/4 teaspoon black pepper

1 teaspoon vegetable oil

1/2 head new garlic or 3 large regular garlic cloves, minced

1/4 cup herbs of your choosing (seriously, go get the Biryani spice rub, it's so good!)

1/2 teaspoon salt

1/2 teaspoon black pepper

1 1/2 tablespoons extra-virgin olive oil

juice from 1 large lemon

1/2 teaspoon cayenne

Brown lamb: (THAT'S WHAT THEY CALLED ME IN HIGH SCHOOL!)

Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch.

Transfer racks to a small (13- by 9-inch) roasting pan.

Coat and roast lamb:

Put oven rack in middle position and preheat oven to 350°F.

Stir together garlic, herbs, salt, pepper, and oil. Cover lamb with lemon juice. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 120°F, 5 to 10 minutes more. Let stand, covered, 10 minutes. (Internal temperature will rise to 125 to 130°F for medium-rare while lamb stands.)

Cut each rack into 4 double chops.