I found theses cute little chicks wandering close to a beach in Kauai and took several pictures of them. The image was cropped to remove some distracting background. I’ve thought it would make for a fun Easter card. The chicks had little flicks of dirt on their feathers which was removed using the Spot Healing Brush Tool in Photoshop. Red was popped up a bit in mid-tones.
Click here to see an original non modified picture with small twigs on the right hand birds head and little bits of dirt on the feathers like to see it. The modified has saturation enhanced and I used the burn tool on the eyes to darken them.
If you would like to view this image in full size with no obligation to purchase just click on my SmugMug link below:
Photoshop information: This image was cropped to remove some distracting background. I’ve thought it would make for a fun Easter card. The chicks had little flicks of dirt on their feathers which was removed using the Spot Healing Brush Tool in Photoshop. Red was popped up a bit in mid-tones. There is an original non modified picture also in SmugMug if you would like to see it.
For the love of Lamb this is one of the best ways to introduce someone to a Lamb dish. I served this lamb for a Holiday Dinner party; doubled the recipe and it was perfect for 8 people.
Some of my best friends, Scott & Pam, Barry & Gina along with my hubby Gus, of course, enjoyed and savored the meal. Scott made his famous Port Mushroom Gravy Sauce that complimented the lamb wonderfully. I’ve tried to get the recipe from him but he only has it in his head and says it always turn out different each time. The dinner was also served with roasted potatoes along with sauteed fresh green beans with almond slivers.
If serving for 4 people, just stay with the recipe as is. There should be 4 individual chops per person.
|2 racks of lamb; about 3 lb. total, Frenched||2 Tbs. Parsley chopped|
|1 teaspoon Kosher Salt; plus to taste||1 Tbs. fresh thyme chopped|
|1/2 teaspoon Fresh Ground Pepper; ground pepper||2 Tbs. Dijon mustard Optional|
|1 cup Croutons; garlic & olive oil seasoned , crushed|
Place a roasting rack in a large roasting pan and set the lamb racks on top. Let stand at room temperature for 1 hour.
Preheat an oven to 400 degrees F.
1. Using a sharp paring knife, remove as much of the coating from the individual bones so that they do not discolor during cooking. This step is not necessary for the ultimate taste, but only for the ultimate look of the lamb.
2. Remove as much excess fat as your desire. I cut off all the fat that I can because I think it helps to keep the lamb final flavor a little more on the milder side and less greasy. Make sure to remove as much fat as possible to take the edge off the taste of the lamb.
3. Season the lamb generously with salt and pepper. If the time of year permits or if you have an indoor grill, sear lamb over high heat to add heat scoring and to seal the juices in the meat.
4. Place the racks, fat side up, on a roasting rack, with the bones facing outward and the loins towards the center of the pan. See the pictures for clarification. Cover the lamb bones with foil to keep them from browning to much. If you like dijon mustard, then you can evenly spread 1 Tbs. Dijon mustard over each lamb loin prior to adding the crouton crumbs.
5. In a small bowl, stir together the crushed croutons, parsley, thyme, the 1 tsp. salt and the 1/2 tsp. pepper. Spread the mixture evenly over the loins of each rack, pressing gently to form a loose crust. (I use Fresh Gourmet Roasted Garlic Croutons — one of my favorites and there is enough garlic and olive oil in the crumbs at the bottom of the bag to do 1/2 a recipe. If I don’t have these croutons on hand then I would substitute plain croutons or a coarse bread crumb then add 2 minced garlic cloves and 3 tablespoons olive oil to the crouton mixture.)
6. Transfer to the oven and roast until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 125 Degrees F for rare, 35 to 40 minutes. They will continue to cook a little more as they rest. (When planning for a dinner party, place lamb in oven as the last guest arrives to ensure that it doesn”t over cook.
7. Transfer the lamb racks to a cutting board, cover loosely with aluminum foil and let rest for about 10 minutes. Cut the racks into chops, transfer to individual plates. Serve immediately.
Cuisine:French Main Ingredient: Lamb