What to eat after the ravishment.

So, you have just been ravished by a god with a big beard. You're in a new place, its dark, the people are kinda...passive. What's to eat?

Rack of Lamb, baby! Easy, yet impressive. 

Much like myself.

First, you get a little lamb.

Oh noes!

After the pictures and the flowers, hopefully someone else has taken care of the dirty deed, and you are left with some bits. The rack, as it were.

A half rack is fine, of course. You really need only two to three ribs a piece, and I am thinking of servings for two, cuz this is all about getting you laid, folks.

They will be all attached to each other. Terrified, huddling. Raw. Be gentle.

First, preheat the oven to 425 degrees.

(Remember: Hot and fast makes for tender and juicy. Again, more metaphors for me. It's amazing. )

Set in your  cast iron grill pan or cast iron skillet. You have one, right? You don't? They are twenty bucks and will last the rest of your life! Go get one! Heat it up!

Take that rack and coat it in a nice spicy French Dijon mustard. Sprinkle with Herbs de Provance, if you want to, but really, pepper is fine too.

You will want to add garlic salt here, because you want to add garlic salt to everything. I know you.

Resist.

Now. Roll that bad boy in some Panko bread crumbs. If you don't have panko crumbs, regular old boring western crumbs will do.

Take out your now hotter than fuck skillet and set that rack on there, meaty meat side down.

Into the fires of Hades for 3-4 minutes...then turn. Now you have to pay attention....you just want to heat it to 125 degrees internally. That's perfectly medium rare. This doesn't take all that long. Don't fuck up that part or else you will have pretty pretty hockey pucks and no sex for you.

Or maybe sex if you are a guy, Cuz you tried, and we love that.

Now...your lamby is perfectly done. Take it out, set it on a cutting board, and wrap in foil. Leave it alone...its traumatized enough.

Take that pan and set it on the stove. See those burny bits? They are your friends. Find a nice scrapy utensil and deglaze that puppy with:

oh, yeah..I ate that...guess I am staying.

Pomegranate juice. You can squeeze it fresh or pour from a jar, but add about half a cup or so. Use the juice to scrape up the burny bits.

 Now heat up that pan on the stove...a nice good heat, because you need to reduce it down.

Now, add small splash of balsamic vinagar. And some salt and pepper... and a tiny splash of Chambord, if you have it, but if not, teaspoon of raspberry or other red berry jam is good...and taste it.

Does it taste like a sauce with potential? No? Ok, play with it a little more. RESIST that garlic salt again.

Hot and bubbly...reduce that sauce down down down till its thick and syrupy...add a knot or two of butter and beat the hell out of it.

Taste. 

You will be shocked.

Slice your rack into medallions and plate prettily. Spoon your magic sauce on top, or put it on the plate first, and lay the meaty meat on top. Whatever works for you. I'm no snob.

Serve this with asparagus and smashed tatos..

Receive oral sex.

Magic fairies will come do the dishes. I swear.

_{Picture I stole that looks just like this dish, tho I don't make tiny forts with my asparagus. Obviously the potatoes are shy.}