Last night we had Racks Of Lamb
with Potato Salad.
Forgot to take a picture, as usual.
I’m such a goof, what can I say …
Photo of the leftover lamb racks, fresh out of the fridge a day later:
Tonight’s plan is Couscous made by Milady accompanied by Chicken Wings (pre-seasoned by Coop) on the grill. I wonder who the poor lad will be who will bbq the chicken wings next to the glowing grill … 
Two racks of lamb, salted, peppered. One additionally with two cloves of garlic, a couple of twigs of thyme and a twig of rosemary, sous-vide at 58° C for ~2 hours.
(Original plan was to have one rack with thyme and one clove of garlic, and the other rack with rosemary and another one clove of garlic. After the first bag was vacuumed and sealed Goofy noticed that all the herbs were still on the kitchen counter … what can I say …)
Threw them sous-vide prepared racks onto the red slighty before the iron melting hot grill for about a minute each side before cutting the racks into chops.
(The rack with the herbs was tastier for me, for the record)
Prepped the potato salad the way I’ve been making it for more than 30 years because I didn’t print out the recipe of a better one I came across by Annemarie Wildeisen maybe about two years ago and now her website is gone (with that recipe – if anyone has a copy, please share – I believe the additional ingredients were just radish and an egg or so, but I’m afraid I do not remember for sure).
The recipe I used was the one in my first and original cook book printed in ca. 1981 that I got when voluntarily attending “cooking class” in my maybe 8th grade or so. The class was mandatory and during ordinary school hours for girls at the time and voluntary for boys at the time on the otherwise free Wednesday afternoons. Can you imagine this today? Anyway, I am still proud that all boys in my class signed up for the voluntary class.
Probably useful, with hindsight of 3+ decades, that it was just the boys in that (voluntary) class.
I don’t remember whether we ever prepped potato salad in class, but here’s the book cover and the recipe for anyone that might also go down this memory lane:
I’ve over the … ahem, decades … frivolously changed the recipe as follows:
- if you have Patatli available, use those (instead of just Schalenkartoffeln or festkochende Kartoffeln)
- ½ → 1 onion
- ½–1 dl → ½ l of broth, let it soak for ½ a day or even overnight
- remove not needed broth before adding the oil, mayo and cream mixture, add it back as necessary if it ever becomes too dry – I never needed to add back any
- “evtl. Kräuter” → ~6-7 stalks of chives, very finely sliced
- 2-3 Gewürzgurken → just 1-2 cornichons, finely minced.
Small young potatoes.