DAISY (APRIL FLOWER of the MONTH) ~ HERB ROASTED RACK of LAMB with PORT CURRANT SAUCE / CAULIFLOWER GRATIN

"The daisy's for simplicity and unaffected air."

~ Robert Burns

~ Simple daisy

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HERB ROASTED RACK of LAMB with PORT CURRANT SAUCE

~ Spring lamb sings April and Easter and this red currant sauce is a lovely compliment.

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3 1/2 lbs. 'Frenched'* rack of lamb

(*have butcher trip meat from tips for easy serving)

2 Tbsp. extra-virgin olive oil

coarse salt & freshly ground black pepper

3 cloves freshly chopped garlic

1 Tbsp. chopped fresh parsley (1 tsp.dried)

1 Tbsp. finely chopped oregano (1 tsp. dried)

1 Tbsp. finely chopped fresh rosemary (1 tsp. dried)

1 Tbsp. finely chopped thyme (1 tsp. dried)

juice of 2 lemons

fresh rosemary springs

• Preheat oven to 400-degrees.
• Rub room temperature lamb with olive oil and garlic. Sprinkle with the combined herbs and salt & pepper. Sprinkle with lemon juice. Rub with garlic.
• Arrange on rack and roast 25 minutes for medium rare (130-135 degrees). Tent and let rest for 10 minutes before serving. (serves 8)

PORT CURRANT SAUCE

1 cup port
2/3 cup fresh orange juice
matchstick strips of orange peel
1 cup red currant jelly
6 Tbsp. fresh lemon juice plus zest
matchstick strips of lemon peel

Combine port, orange juice, jelly, lemon juice and citrus peels in saucepan. Bring to boil, reduce heat, and simmer uncovered until sauce thickens, about 10 minutes or a bit longer.
Serve with sliced lamb chops garnished with fresh rosemary sprigs.

Note: Since April is Michigan wine appreciation month, pair the rack of lamb with Willow Vineyard 2003 Pinot Noir (www.traversebiz.com/willow) or Chateau Chantal 2004 Proprietor's Reserve Pinot Noir (www.chateauchantal.com).

CAULIFLOWER GRATIN

~ Great complimentary side from Barefoot Contessa

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1 (3 lb.) head of cauliflower, cut into large florets

Kosher salt

3 Tbsp AP flour

2 cups hot milk

1/2 tsp. freshly ground black pepper

1/4 tsp. grated nutmeg

3/4 cup grated Gruyere cheese, divided

1/2 cup grated Parmesan cheese

1/4 cup fresh bread crumbs

• Preheat oven to 375 degrees. Cook cauliflower florets in large pot of boiling salted water for 5-6 minutes, until tender but still firm. Drain.
• Meanwhile, melt 2 Tbsp. butter in medium saucepan over low heat. Add flour, stirring constantly with a wooden spoon for 2 minutes. Pour hot milk into butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 tsp. salt and pepper, nutmeg, 1/2 cup of Gruyere, and the Parmesan cheese.
• Pour 1/3 of the sauce on the bottom of an 8x11x2-inch baking dish. Place drained cauliflower on top and spread rest of sauce evenly on top. Combine bread crumbs with remaining 1/4 cup of Gruyere and sprinkle on top. Melt remaining 2 Tbsp. of butter and drizzle over the gratin. Sprinkle with salt & pepper. Bake for 25-30 minutes, until top is browned. Serve hot or at room temperature. (6 servings)