Volume 3 – Issue 23 – March 26th

WHAT’S HAPPENIN’ IN THE HOUSE:

Tonight: PLAY OFFS BEGIN!

Play-offs

Teams have been re-seeded based on total points to determine your position.
Tonight B&D will play at 6:40, and A&C will play at 9:00. It is a single knock-out format. All subsequent games will be at 6:40.
Rules (including note on spares) will be posted on the bulletin board in the locker room and can also be found under the game centre on the website.
The play-off schedule will be posted like the regular season games on the website, and a copy of the draw will also be posted in the locker room.
Good luck and good curling to all.

Next Week: We are down by ½ the teams. Curl Hard OR Come cheer everyone on!

April 9th Finals: DON’T FORGET TO BUY YOUR TICKET!

LAUGH OF THE WEEK:

joke

STUFF THAT MAKES US CURL BETTER:

RECIPES AROUND THE RINGS:

Garlic-Crusted Roast Rack of Lamb

A juicy, garlic-crusted rack of lamb coated with plenty of crushed garlic and rosemary makes this a centerpiece of any meal.

recipe7

Active Time: 10 mins
Total Time: 1 hr 45 mins
Servings: 8

When lamb is at the center of the dinner table — especially something as eye-catching as this roast rack of lamb — it makes the meal feel special. This lamb roast recipe is one of our favorite ways to prepare a rack of lamb because it's simple but has wonderfully complex flavors from the marinade. You simply rub the lamb with plenty of garlic, rosemary, olive oil, and salt before roasting it on high heat so the meat browns but remains medium-rare inside when it's done cooking. Feel free to add another minute or two to the roasting time if you prefer your lamb to be cooked more.

Frequently Asked Questions

Are lamb chops the same as racks of lamb?

A rack of lamb refers to a lamb's main rib section, whereas chops are the individual rib sections; a lamb rack typically has 16 ribs (or chops). However, racks are generally sold in individual eight-piece sections. When the meat, fat, and connective tissues between the rib bones are removed, it's called "Frenching" the lamb rack.

What temperature should a rack of lamb be when cooked?

The same conventions for steak doneness can apply to cooking lamb to the appropriate internal temperature. Although the U.S. Department of Agriculture recommends cooking lamb to a minimum of 145°F to reduce the risk of spreading potentially harmful pathogens, a medium rare rack of lamb would read about 130ºF to 135ºF when an instant-read thermometer is inserted.

Notes from the Food & Wine Test Kitchen

Be sure to ask your butcher to "French" the racks, which means that all the excess meat, fat, and cartilage will be removed from the bones. You'll have a cleaner presentation after roasting the lamb, and the meat and fat that would have been otherwise left on the bones won't burn while roasting.

Since the seasoning in this lamb rack recipe is so simple, this dish pairs well with a range of sides, from risotto to green salads to roasted vegetables. Mix and match your sides to your preferences — a main course recipe this easy gives you time to think about everything else.

Suggested pairing

Rochford's preferred accompaniment is a bold, full-bodied Merlot.

Ingredients

1 head of garlic, cloves peeled
1/4 cup rosemary leaves
1/4 cup extra-virgin olive oil
2 racks of lamb, frenched (2 pounds each)
1 teaspoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste

Directions

In a mini food processor, combine garlic, rosemary, and olive oil and process until garlic is finely chopped.
Season lamb racks with salt and pepper and rub garlic-rosemary oil all over them. Set racks fat-side up on a large rimmed baking sheet and let stand for 1 hour.
Preheat oven to 450°F. Roast lamb in upper third of oven for 15 minutes. Turn racks and roast for 10 minutes longer for medium-rare meat.
Transfer racks to a carving board, stand them upright, and let rest for 10 minutes.