Simple Is Sometimes Better.

Supper, Thursday April 20: smoked rack of lamb, mac-n-cheese, beets, radish.

Despite appearances this really is pretty simple. The rack was 4 ribs. I just seasoned it with a little salt and pepper and put it on my kettle grill with indirect heat. I smoked it for about 2 hours then split it for the plate. The Radish is from the greenhouse. The beets are just garden beets steamed in the microwave. The mac-n-cheese is really the most complicated item. 

For the mac-n-cheese sauce I combined a couple of tablespoons each of flour and butter over medium heat in a sauce pan. Don't let this roux brown. If it does it will interfere with the flavor of the cheese. just cook it til it is bubbling good for a couple of minutes. Keep it moving. Then I added some milk, about a cup. It is best to err on the side of caution here. Once the milk has heated and the sauce thickened you can always add a little more milk or water for that matter. If you put in too much milk you can't take it back out. If that is the case you could carefully simmer until enough liquid has evaporated to thicken the sauce. You could also add a little cornstarch and water mixed together until you get a thick but not stiff sauce. Finally I tossed in a big handful of cheddar and another of smoked gouda with the rind cut off. Both were shredded. Blend and toss in the mac. I dressed it up a little with some scallions and capers.