Rack of Lamb with Vietnamese Miso
I recently had an opportunity of writing a cookbook review for our local newspaper, the Georgia Asian Times. The given book was The Vietnamese Market Cookbook by Van Tran and Anh Vu. The book inspired me to get back in my kitchen and started cooking more often at home. One of the very first recipes I tested from the book was Shoulder of Lamb with Vietnamese Miso. Instead of lamb shoulder, I used two racks of lamb David and I purchased from Costco. I made it and my toughest critics, my very traditional, very Vietnamese parents, loved it. Truthfully, I’ve always been intimidated by lamb. To me, lamb are usually made by kitchen experts and served in restaurants where table manners are required, and your meal comes with 10 different utensils, each with an unnecessary purpose. Like the lady in the movie Titanic said, just start from the outside and work your way in. Growing up, we never ate lamb. Partly because of the cost, and also because it’s not a common cut of meat in …
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