March is a Lamb

It's finally March -- it's been a long winter and this, the first day of March is supposed to come in like a . . .

lamb!!!!

We're hopeful that the winter weather is finally behind us. That warmth will come with March and that March will truly come in like a lamb! With warmth and sunshine -- without clouds and snow and wind.

To help March along, we like to feast on lamb for this, the first day of March. A rack of lamb seems fitting after the winter we've had. Although a bit pricey, it's an easy meal to prepare and if there's nice fresh asparagus in the market, it's the perfect "almost spring" meal. Whether or not the weather outside is lionlike or lamblike, inside Linderhof, the first day of March is definitely a lamb!

I like to use Ina Garten's rack of lamb recipe. It's easy, it's good and it turns out perfect every time.

BAREFOOT CONTESSA RACK OF LAMB

1 1/2 T. salt

2 T. minced fresh rosemary leaves

3 cloves garlic, minced

1/2 c. Dijon mustard

1 T. balsamic vinegar

2 racks of lamb, frenched

In the bowl of a food processor fitted with a steel blade, process the salt, rosemary and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting pan with the ribs curving down and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.

Preheat the oven to 450.

Roast the lamb for exactly 20 minutes for rare or 25 minute for medium rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs (we like 2 ribs attached per serving) and serve.