Tonight, my brand new lens arrived! So of course I had to test it out. In short…I’m in love. Just wait til I get it out in some natural light…oh goodness.

Anyway. My husband made a delicious meal tonight: pan seared lamb with a rosemary balsamic reduction, roasted brussel sprouts, yellow cauliflower and purple potatoes (talk about a colorful meal!). It was fabulous. I tried to capture every moment of the process (but occasionally got distracted taking pictures of our cats).

So, step one: Preheat your oven to 400 degrees. Next, wash your veggies! This is a very important step (especially when you buy the veggies fresh from the farmer’s market, like we did). Once all your veggies are washed you’ll want to prep them by peeling the potatoes and cutting them into bite sized pieces, chop the cauliflower into florets, and remove stems (and any yucky yellow leaves) from the brussel sprouts. Next, toss the brussel sprouts in extra virgin olive oil, and season with extra course sea salt and freshly crushed pepper. Spread them out on a baking sheet.

Next, toss the yellow cauliflower in extra virgin olive oil, and season with pink himalayan sea salt (or just kosher salt if that’s what you have…no need to get too fancy). We got pink himalayan sea salt from my favorite store right around the corner: Cost Plus World Market. It was cheap.  Anyway, don’t forget the freshly crushed pepper!

Then Go ahead and place them on the same sheet with the brussel sprouts.

Now, the potatoes get the same treatment as the other veggies (extra virgin olive oil, sea salt, freshly crushed black pepper) with a few additional things: rosemary and thyme. Place on another baking sheet.

Throw them in oven for about 35 mins

While the veggies are roasting, prep the lamb by removing excess fat and sinew (tendons). If your knife skills aren’t the greatest, you may want to start this earlier (which is what I would’ve had to do!)

Cut the rack into chops and season with course sea salt, pepper, rosemary, coriander, paprika…

Next, melt about 1 tbsp of butter in a pan on medium-high heat. Then sear the meat (getting a nice brown crust on all sides…cook to your preferred done-ness).

Set aside the meat on a separate plate, covered by foil, to rest. Keep the pan on medium-high heat and add equal parts cabernet sauvignon, beef broth and balsamic vinegar. Add about 1 tsp of rosemary, and honey to taste. Reduce until it coats the back of a spoon (maple syrup consistency). Be very careful…this is really easy to screw up! Pay attention and don’t leave the kitchen to relieve yourself, watch tv or take photos of your cats…

And that’s it, your balsamic sauce is ready! Spoon the sauce over your lamb once you’ve plated:

Final step: devour.

Sorry there aren’t many measurements here. My husband doesn’t measure anything (that stinker). You may just need to figure it out by trial and error.

Enjoy!