Rack of suckling lamb, seasonal vegetables

A simple dish that showcases exceptional products!

Suckling lamb… Exclusively fed with its mother's milk, its flesh is so tender and delicate that it makes many envious. Its color remains pale/pink after cooking. You can prepare it in different ways: roasted, stuffed, or stewed. Its skin hides an irresistibly crispy and flavorful layer of fat, but it needs to be basted well, as I love to do! My Dutch grandmother didn't cook much, but when she did, it was a big celebration. I loved wearing the white chef's hat she had decorated for me with "Chef Paul" written in big letters and spending hours in the kitchen with her. This time, I'm going to tell you about her Easter lamb. A leg of lamb stewed for hours with lots of good vegetables, white wine, a bouquet garni, and then baked in a cast iron casserole at low temperature for 7 hours, to be precise! You can't imagine the smell that spread throughout the house and beyond! The ultimate happiness was when she called me every hour to baste and moisten the meat and of course, to tear off a small piece of flesh and dip it into the well-seasoned juice! Anyway, let's get back to our sheep, so to speak...I'm sharing a simple and unpretentious recipe with you. There's no need to go overboard. This morning, I visited my friends at the "Marché des Chefs" in Brussels, and it didn't take much for me to be inspired. This beautiful rack of lamb caught my eye immediately, accompanied by some seasonal vegetables, good "ratte du touquet" potatoes roasted in salted butter, and that's it!