THIS YEAR INSTEAD OF PRIME RIB, I DECIDED TO SERVE RACK OF COLORADO LAMB. LIKE NEW ZEALAND OR, EVEN BETTER, ICELANDIC LAMB, COLORADO LAMB IS MILD BUT FLAVORFUL. A MUSTARD AND HERB COATING AND A THIN LAYER OF BREADCRUMBS FRAMES THE PINK SUCCULENCE OF THE MEAT. I SERVED THE LAMB WITH BROCCOLINI WITH HOLLANDAISE AND BAKED POTATOES, STUFFED WITH AGED SWISS CHEESE AND CREME FRAÎCHE. SOMEONE BROUGHT A GOOD BORDEAUX. AND THAT’S HOW WE RANG IN THE NEW YEAR. LET’S HOPE IT BODES WELL FOR 2018.
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