Rack of Lamb

Rack of Lamb

Any person that voted for Trump or is considering a vote for Trump in the 2020 Presidential election must watch the 1940 film The Grapes of Wrath. Oscar award winning actor Henry Ford stars as Tom Joad, a poor parolee from a share cropping family living in dust bowl era Oklahoma. I particularly enjoy this film because it led me to understand who the Ronald Reagan acolytes that propelled him to national office were.

Even though my mother grew up on a farm in rural Mississippi and my father on a hog ranch in Arizona, I never knew blackberries and corn were summertime fare, and crawfish could be simply picked up inland during certain tides until I moved to the Sacramento area. Many people that fled Texas and Oklahoma during the Depression ended up in this river delta working as migrant farm workers. During the 19th Century, Chinese immigrants were recruited to Western territories to build rapidly propagating railroad systems. Mexicans lived throughout California, Arizona, New Mexico and Texas beginning in the 16th Century, well before the territories even considered statehood. During Reconstruction, Black soldiers were recruited to join Buffalo Soldier regiments their chief duty being to protect White settlers from Native Americans whose lands they’d encroached.

The Sacramento River Delta remains one of the most racially balanced cities in the nation also because people of all backgrounds moved there to pick the almonds, grapes, tomatoes and lettuce that continue to flourish. Racism was not invented by President Trump, sadly our country was founded upon it, but his rhetoric has managed to reignite violence from far right, white supremacy groups. Where there is knowledge and truth, understanding and compassion follow; otherwise our future is predictably dim. May lions lie with lambs then enjoy a Cranberry Quinoa.

Rack of Lamb

1 Rack of Lamb

2-3 cloves organic Garlic

Organic Rosemary

Dash Organic Thyme

Spike Seasoning

If frozen, allow lamb to thaw to room temperature. Finely mince garlic and massage the lamb with about 1 Tablespoon of the spices and the garlic. Let set in the refrigerator overnight or for a few hours. Remove from refrigerator to allow lamb to return to room temperature. Preheat oven to 450 degrees and cook for 30 to 35 minutes or until the outside has a golden crust. Let cool, slice and serve. Serves 4-5 people. I paired the dish with a Cranberry Quinoa so satisfyingly reminiscent of Autumn.

21 thoughts on “Rack of Lamb”

Let me know how the recipes come out!