“I know that men are children who chase away their despair with anger, their fear with love; they respond to the void by building castles and temples. They cling to stories, they shove them in front of them like banners; everyone makes some story his own so as to attach himself to the crowd that shares it. You conquer people by telling them of battles, kings, elephants, and marvelous beings; by speaking to them about the happiness they will find beyond death, the bright light that presided over their birth, the angels wheeling around them, the demons menacing them, and love, love, that promise of oblivion and satiety. ”
-Mathias Énard
Reconnoiter
- One rack of lamb (1-2 lbs.)
- Olive oil
- Salt
- Black pepper
- Parmesan cheese, finely grated
- Parsley, finely minced
- Breadcrumbs
Exploit
- Preheat an oven to 450°F. Rub the rack of lamb with olive oil and liberal equal portions salt and pepper.
- In a skillet over high flame, sear each side of the rack of lamb. Remove from skillet, allow to cool in a fresh skillet or roasting pan.
- Combine breadcrumbs (four parts), grated parmesan (three parts), parsley (one part), black pepper (one part). Re-coat rack of lamb with oil and liberally cover with breading mixture.
- Roast in oven for 30 minutes or until desired internal temperature is reached. I recommend you desire the internal temperature of 120°F, but your desires are, ultimately, your own.
- Remove and cover with foil for 5 minutes.
- Serve with risotto, orzo, &c.