Cavemen in
the Kitchen

Things that go 'Baa' - Mustard Lamb

Here is a thing that goes ‘Baa’ and no, even though it is along those lines, I do not want to hear about your trip to Ireland, lust and your memory of the two! Lamb has a flavor that is really different. In all of the dishes here, that flavor is light so the recipes do not try to cover it up. Yes, you are now getting away from the, ‘if it is hot, brown and salty, then it is good’ thought process. Be cool with the lamb.

You might also want to check with your date about it before you cook it. Ask her casually by dropping the question, sorta like this, ‘Wow, so there you were in the middle of the jungle surrounded by those cannibals and all you had was a toothpick to defend yourself? Man, so as they advanced, I bet they were probably wondering if you tasted like lamb, speaking of that, do you like lamb?’ See how subtle that was?


This is one of those visually impressive meals that is sure to make her swoon with surprise and realize that, yes, you are the best damn thing to come down the pike. The toughest part of this is going to be resisting the desire to eat the ribs with your hands. But no, this is the test that you give yourself and that she judges. If you can keep the ribs on the plate and eat them, not with your hands, but with a knife and fork, you are the man! Oh yeah, when you invite her over, just be sure that she is not a vegetarian. Not cool if she is.


1. 1 rack of lamb, see that is has about 7 ribs on it
2. 1/4 cup Gulden’s mustard
3. 1 Tbsp soy sauce
4. 1/2 Tbsp olive oil
5. 1 Tbsp minced garlic
6. 1 tsp pepper


Crank the oven to 375º and let it heat up while you get the rest of the stuff together. Place that rack on a broiler pan you have making sure that it is above the bottom of the pan. Be sure you do this with the fat aiming up at the ceiling. This allows the fat that will run down the thing to leave the meat. Otherwise, you end up taking these nasty fat saturated bites of meat. Fat has a tendency to blow through my GI and if anything can dampen the mood of love, it’s sounds that the bathroom fan just can’t hide. So, be wary.

Mix the oil, garlic, pepper and soy sauce together and then spread the mix evenly over the lamb. Right before you toss it in there, figure out where the bones are and make some cuts on one edge of the lamb to let you know where they are. This will help when you want to cut it for serving. Put a thermometer in the thickest part and then shove it in there. The rack will take about 30 minutes per lb depending on its thickness, the heat of the oven, the stock market and all sorts of things. But, be sure that it is above 140º and let it go to 150º if you want a medium rare lamb rack.


You have some options here and can decide while you let the lamb sit for a while. You might want to cut it out there on the table or do it here in the kitchen and then bring it out. It all depends on what is going to look the best. If you cut it in here, believe me, it will not be that impressive. But, if you take it out there, the room may be constricted. It is your call. I prefer to take it out there and cut it for her. In light of that, I always make sure that I have my sharpest knife ready to go.

Rest the whole rack on a bed of seasoned rice and bring it on out. Use the guide cuts that you made before you put the thing in the oven and begin cutting. Make sure that you cut each rib off individually and then serve. Don’t cut the thing in half and toss half on her plate and half on yours. The knife you use to pull the meat off the bone is usually dull and will cause you to try pulling the meat off. This always results in something flying off the plate and across the room.

©2010, by Ron DesMarais

Related Books

Ron DesMarais started life in Charlottesville, VA and has lived in several parts of the United States. When people hear the number of times he has moved, the question invariably arises as to whether or not he was an ‘Army Brat.’ There is only a half-truth there and that is found by dropping ‘Army’; unless, you consider ‘Army of Darkness.’ After moving with his parents for several years, Ron continued his nomadic ways, which were spurred by his mother’s finding out where he currently lived. In the process of changing dwellings and never getting rental deposits back (which he claims were never his fault), Ron’s financial status required that he start cooking for himself, as he could not afford eating out. This resulted in his quickly getting bored with Top Ramen and deciding to get creative in the kitchen. Soon, a list of recipes with a limited number of inexpensive ingredients started coming together. What really bolstered the creation of his book Cavemen in the Kitchen, and the writing of it as not just a cookbook but a ‘dating aid’ as well was when Ron ended up at a date’s house after a financially draining evening out. As both were hungry but Ron too broke and both too tired to go out somewhere, Ron dug through her cabinets, found some items to work with and based on a recipe he had created earlier, he created a meal for both. She loved it and the results of the meal were amazing in ways those under 18 should not hear about. From that point, dates for Ron consisted of cooking dinner, either at his house or the date’s house, and afterwards, either watching a video or doing something else. Click here to order a copy of the book (Contains adult content.)

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