What's for Dinner: Rack of lamb, stir-fry

I’ll bundle two reports in here for the price of one. We’ve had absolutely gorgeous weather up here (many apologies to those who haven’t) so we had to get up and grill at least once this weekend. We have to use a shared gas grill due to our location in a condo. Not really too bad, but we do have to haul a lot of stuff up there sometimes. But the outcome was very nice, as the rack of lamb picture shows. I rubbed it with an herb paste, all of the herb fresh, using oregano, thyme, savory, parsley and rosemary as well as a little leek all ground together with some salt in a mortar and pestle. The potatoes were coated with the same rub and roasted. The zucchini was brushed with some basil vinaigrette left over from Friday’s dinner.

Yesterday I was planning to have stir fry. Even bought some ground pork which I decided to use in deep fried Chinese pork balls. Made them about a teaspoon size, very cute and easy to incorporate in the stir fry. Used canned baby corn and bamboo shoots along with fresh bok choy, snow peas, green beans, carrots, celery, mushrooms, ginger, and garlic. Dave mentioned that he’d never really stir fried, so I put him at the stove for this one The sauce was a combination of Chinese black vinegar, kecap manis (sweet soy sauce, tastes a bit like molasses), tamari soy sauce, chile oil, and chicken stock. I think we’re having grilled chicken on salad today.