By Matthew Yglesias
So I had this rack of lamb and I was going to roast it. But the problem with roast rack of lamb is that it’s incredibly delicious, and also super-easy. Well, okay, it’s not a huge “problem” but I felt the desire to somehow complify what I was doing. Thus, I took a two-pronged approach to making my dish more complicated. One prong involved trying to make a labor-intensive raspberry reduction sauce that, at the end of the day, wasn’t very good. One step in the process involved acquiring a box of raspberries and the best thing to do would have been to open the box and serve some raspberries. So forget that.
But the other thing I did was that I’d bought some pesto to eat for dinner the previous night, and used it to put a delicious crust on the lamb. Just take your lamb out of the fridge, hit it with your basic salt and pepper, and then spread a layer of pesto atop its formerly adorable (see above) flesh. Then roast away.
To be sure, this doesn’t actually add all that much life-affirming hard work and complexity. The answer, it seems clear enough, is to not just buy the Buitoni pesto at the supermarket but instead make your own pesto from the basil you’ve been growing. But it’s too early in the season to start harvesting my pesto just yet. But soon!