We started with a re-creation of the iceberg wedge (the photo does not do it justice), using some roquefort in place of bleu cheese. We did have to make some extra bacon as it kept mysteriously disappearing...
It was fun to learn how to make the lamb. My mom prepared the first rack and I did the second. First we removed the majority of fat, then we smeared with dijon and a blend of bread crumbs, rosemary, and garlic. A drizzle of olive oil, in the oven at 400 and voila! Delicious!! Accompanied with roasted asparagus and roasted potatoes :)
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