the painting chef

    1 lamb rack

    4 sprigs fresh rosemary

    4 tbs dijon mustard

     1/3 cup  bread crumbs 

     1 clove garlic

     1/4 cup stock      

       First sear the lamb on all sides until well browned. After cooling coat with mustard and 3/4 of the rosemary, then coat with bread crumbs. Place in 400 degree oven and cook for 30 to 45 minutes until desired doneness. Remove from oven and let rest for 5 minutes.

       In the pan used to sear the lamb quickly sautee 1 clove of garlic being carefull not to brown. Add  1/4 cup lamb or other stock and deglaze.Add remaining mustard and rosemary and reduce till sauce consistancy.Strain sauce and seaon with salt and pepper to taste. 

     Over the past week I have been stripping a deck in preparation for staining.This has got to be the nastiest job I have ever done.The fist step is to spray sodium hydroxide on it and then scub the hell out of it. This creates a toxic soup that gets everywhere.After rinsing off this toxic morrass it must be nuetralised with oxcilic acid.While this doesn’t appear to be as bad for you as the lye it wil still give you some very nice chemical burns if you get it on you. Finaly you get to sand everything which kicks all the dried acid into the air for you to breathe.Thank god for respirators! But at last this stage of the project is done and tomorrow we will apply the stain.