The holidays are always hectic for me. Mostly because I’m pretty terrible at planning things in advance. It’s a hard skill to learn. As such, my holiday updates always seem to be a little delayed.
That is going to start changing. And you, friends, are going to help me.
You are going to help me with a little thing called Accountability.
I’m going to tell you what my goals are for the coming year, and by telling you, I will actually need to follow through otherwise in a month I’m going to have to tell you all how lame I am.
I don’t want you guys to think I’m lame. I like you.
So while Christmas was splendid, and I have a delicious rack of lamb recipe to share with you, I’m going to spend a moment letting you know my 2011 Year of Proactivity Game Plan.
Get Up In The Morning.
I realize this sounds silly.
But it’s super hard. I am NOT a morning person. Though I love the morning. So it’s a tough place to be in. I want to get enough sleep the night before – on a regular basis – to get up, walk Zepp with Dan, and have time for some exercise and breakfast before going to work.
Yoga is going to be my gateway exercise. I just signed up for yoga classes via yogaglo.com, they’re a really cool Santa Monica, CA based website/studio that offers HD videos of their yoga classes after the fact. They have a beginner’s series that I’m excited to try out that introduces you to the various types of yoga so you can figure out what works best for you.
I am going to focus on my writing this year. I am going to take it seriously. I am going to improve. Maybe by the end of the year, I will submit some pieces to publications. Or something. Either way, the goal is to keep writing, take myself seriously, and believe that I can make writing, food, and knitting my lifestyle.
I would also like to update the blog a little more frequently. Maybe twice a week, one food and one knitting post. I like the sounds of that.
We discussed this a bit over here, when I made that sweater. The goal is to be designing my own knitwear by 2012.
We know I love food, but I get lazy. Not in 2011. I am going to start actually planning a menu weekly. Something I can stick to. Something that will help me not waste vegetables because I forget to use them. I will be more conscientious about what we eat and how we eat. I will start eating breakfast. Or at least a piece of fruit. I will pack lunches instead of going out. We will be healthy.
I’m really glad the new year is starting very tidly at the end of the week.
I’ve already begun incorporating some of this into my routine already so it’s not a complete shocker on January 1. I’m optimistic about the coming year and it’s going to be a very transitional one – I can feel it. But I’m confident that we will only be going in good – and new – directions.
I hope everyone feels good about the upcoming year.
If not, make this lamb recipe. It will make your belly happy.
Rack of Lamb
2 Frenched Racks of Lamb – fat trimmed
If you are buying your lamb from the butcher, make sure to ask him to french the racks for you. From what I’ve read in various articles on racks of lamb on the internet, you do not want to french them yourself unless you have a really sharp know and really know what you’re doing.
Fresh or dried, I had dried from what I grew this summer.
Salt and Pepper
You can season these anyway you like, really. Rosemary is traditional and delicious. You can even add even coat them in breadcrumbs. Whatever you like is best in such a simple recipe.
- Heat the oven to 400° F.
- Trim excess fat off the rack of lamb.
- Brush each rack with some olive oil – probably about 1 Tbs each if you want to be precise. I just poured some on and spread it around.
- Sprinkle each with rosemary, salt, and pepper.
- Bake for about 6-7 minutes.
- Drop the temperature to 300° F and cook for another ten minutes or so.
- You want the internal temperature of the lamb to be 135° F when you take it out of the oven. I would check the temperature for the first time around 8 minutes in. Cooking time will vary based on your oven and how thick each rack is.
- When the internal temperature is 135° F, remove the racks from the oven and let rest for 10-15 minutes.
- Carve in between the bones.
I served my racks of lamb with roasted rosemary potatoes, pan fried white asparagus with lemon, and curried butternut squash risotto.