Grilled Rack of Lamb with Fresh Herbs
We were supposed to eat this last night, but summer thunderstorms have hit Chicago with a vengeance, and grilled lamb was out of the question (I had a feta cheese omelet instead).
The thunderstorms came again tonight, but they let up long enough for Michael to grill up this beautiful rack of lamb that we got from the Green City Farmers Market on Saturday.
The lamb sat in marinade, in a ziploc bag, for about 24 hours. The marinade consisted of fresh mint, fresh parsley, dry vermouth, dijon mustard, and extra virgin olive oil. I love fresh mint with lamb. This was delicious.
In other news, we picked our au pair last night. Her name is Patricia, and she is from Brazil. She is very sweet, and signs her emails, "Kisses, Paty." I like that. I also like that she is organized. We could use a little bit of that. In her words, "I don't like the messy." Yeah, me either, but I am surrounded by the messy. Hopefully, Paty can help.