Roast rack of lamb with garlic sauce. Served with asparagus and baby portabella mushrooms.

Lamb: Preheat oven to 475 Fahrenheit. Season a rack of lamb with crushed black pepper and coarse salt. Cover bone ends of lamb with foil to prevent burning. Broil for 10 minutes with a sprig of rosemary. Add half cup of white wine and roast a further 15 minutes. Drizzle with garlic sauce.

Garlic sauce: Add half cup of chicken broth to pan after removing lamb. Scrape bottom of pan and reduce for a few minutes. Boil 10 cloves of garlic in salted water and puree. Add garlic to broth with fresh chopped parsley. Season with salt and pepper and reduce further in sauce pan.

Asparagus and mushrooms: Cook 1 lb asparagus in half cup olive oil for 10 minutes. Add 1 lb sliced baby portabella mushrooms, 3 cloves chopped garlic, fresh chopped rosemary, thyme and fresh chopped parsley. Recipe calls for balsamic vinegar, but I used half cup red wine instead. Season with salt and pepper and cook on low heat until asparagus and mushrooms are tender.















Serve with fresh baked bread and a dry Italian red wine. Only thing missing is a pretty Italian date.

10/10: Heaven on earth.