What makes you happy? I’ve been thinking a lot about this question lately, mostly in a work context. Turmoil at the office has me thinking about what I want to be when I grow up. Yes, I know that by all reasonable measures I am a grown up, but I’ve always gone with the flow and let circumstances lead me rather than making real choices. Not really grown up behaviour. Circumstances have now led me to a place that makes me very uncomfortable, and I’ve realized need to take control.

When I think about what I want to do I draw a complete blank. The question seems so huge I can’t manage it. So I’m trying to frame the question differently; what makes me happy? The answer to that question tends to be little things.  A Tuesday night with friends and wine.. my yellow rubber boots.. singing at the top of my lungs in the car. And a great meal with family. The kind where everyone is there, my cousins telling the most ridiculous stories, and all of us feeling stuffed beyond belief. A staple at these meals has always been lamb, one of my favourite things to eat. This doesn’t really solve my career issues, but having lamb for dinner Sunday night did make me feel a little better. The little things will always be there, no matter what goes on in the office.

My dad usually handles the lamb, but since I planned on blogging the recipe I decided to make it myself. I did go to him for guidance though, like should it be roasted with the fatty side up or down and how will I know when it’s done? The fatty side should be up, and there’s a pretty neat trick to figuring out if it’s done if you don’t have a meat thermometer. Press the thumb and index finger of your left hand together, now with your right hand poke the fleshy part of your thumb. That amount a give is what you would feel if you poked a piece of lamb that’s cooked rare. Press your thumb to your middle finger, and that amount of give is what you would feel from medium. The next finger over is well done. Or you could just use a thermometer.

Panko Crusted Rack of Lamb

(serves 4)

(Adapted from Laura Calder and Gourmet)

•  1/2 cups panko
• 2 cloves garlic, minced
• 3 tbsp chopped parsley
• 1 tsp chopped fresh rosemary
• 1 tsp onion powder
• 1  tsp salt
• 1  tsp pepper
• 3 tbsp olive oil, divided
• 1 frenched rack of lamb (8 cutlets) at room temperature
• 4 tbsp Dijon mustard