Lamb Racks with Gruyere Soufflé and Haricots Verts

A lick of French for a Sunday Winter’s eve.   And yes the tree is coming down soon.  We  rock our honky tonk, but the lights won’t be up in July.

Lamb racks, rubbed in a bit of oil.  Cracked pepper, sea salt, Herbs de Provence.  Screaming hot pan, sear bones up 4 mins.  Flip, into 425º oven for 8 mins or so until internal temp is 125º.   Let rest.

Gruyere Soufflé – tried and true recipe from Alton Brown here.  I substituted Gruyere for the cheddar.   Remember to serve this right out of the oven, otherwise will start to collapse on you.

Served with Haricots Verts – quickly steamed and tossed in butter.  Un bon repas!