Cooking With Hannibal: Rack of Sacrificial Lamb

Well, 'Hannibal' season 2 is over. Someone got more, than expected from the season finale, someone really waited for more...mmm...sophisticated ending, but those who didn't miss out the very last scene (in the airplane!) were a bit confused and surprised. Now we only need to wait for what the next season will bring to us. 

Personally, I'm incredibly happy! Janice Poon, food-stylist of the series, has mentioned me and my Sacromonte Omelette in her blog. For me it's a big deal, for me it's a majestic deal! Janice is a master of food styling and when I grew up I want to be like her:))

Today I'm going to show my result of cooking lamb from the last season's 2 episode 'Mizumono'. For cooking, I used original recipe and tried my best.

UPD:  Now you can buy an official cookbook 'Feeding Hannibal: A Connoisseur's Cookbook' HERE and also add to cart 'The Art and Making of Hannibal: The Television Series' book HERE.

So, dear foodies and Hannibal fans, for delicious Sacrificial Lamb we need:

2 racks of lamb

Herb marinade (I used this one):

¼ cup olive oil

3 to 4 cloves of garlic, crushed

3 sprigs rosemary, stems removed (I used dry one)

to taste crushed pepper, sea salt

2-3 bay leafs (optional, 

Also, Janice proposes unusual and, perhaps more interesting, style. 

Preparation time: 

20 min

Cooking time:

20-25 min in preheated to 425° oven (Janice recommends)

Hard?

No

First of all, we need to prepare the marinade. Combine olive oil with garlic, herbs, and pepper, salt.

Then rub marinade into lamb.

Roast in a preheated oven.

I was playing with herbs while waiting:)

When the lamb is done slice it and serve.

Voilà!

Closer:

It took a bit more than one hour to prepare and cook Hannibal's Sacrificial Lamb.
How do you like it?:)

We'll see Hannibal and Will again in season 3. So we can already start to miss Mads and Hugh, their very strange and incredibly successful duo.
Cheers!