Spaghetti Sauce and Rack of Lamb

I kicked it into gear and had a good afternoon cooking.

I smokedand dehydrated some Roma tomatoes a few weeks ago and decided it was time to turn part of them into sime spaghetti sauce today.

I never really follow a recipe, but generally do follow the same basic steps.

Here are the onions, shallots, garlic, green and red pepper, happily browning in the pan.



Then I added some red wine to deglaze -- in this case a nice Zin.



I let the wine cook down until almost dry and then add crushed tomatoes, tomato sauce, my smoked tomatoes and a mix of fresh rosemary, S&P, and red pepper flakes.





While the sauce was coming together, I cooked some sweet Italian sausage on the grill, sliced it and added it to the sauce.





All that is going in the freezer for a quick meal some day in the future. For today, I decided that rack of lamb was what I needed.

I took this bad boy and mixed up some finely chopped rosemary, garlic, S&P, with EVOO and made a paste to rub over the surface.



I let it sit and come to room temp for about an hour. Here it is after a quick sear.



Finally, here is what it looked like when I pulled it at 130 and cut it in half. I ate this with some roasted Yukon Gold potatoes, with sour cream and the rest of that bottle of Zinfandel.