I got over-confident once I found out where they keep the rack of lamb in the local Publix. Apparently, you have to ask the butcher for it and then they produce it for you. Once I realized that, I took my rack and hustled over to the diary section hoping against hope that I would find butter lambs on the shelf. But of course, it was not to be. I was a fool.
So I pulled out my trusty lamb mold and set about making my own. Now get this: room temperature butter behaves differently in Florida than it does in New Jersey. I KNOW, right? So the stick of butter that I put out to soften up did so and then some so I had to pull out a different stick to soften for a shorter time. Then I carefully packed the mold so there would be no gaps and put it into the refrigerator for 24 hours.
When I unmolded it on Easter Day, I should have known there was going to be trouble. There was a separation right across the lamb’s skull where the front and back of the mold parts met. I decide to ignore it. That , it turned out, was the wrong decision.
As you can see, the poor thing had some issues to begin with. For some reason, when I pushed in the cloves, they made a slim ring of displaced butter around the eye sockets giving a somewhat googly appearance. And when I inserted a sprig of fresh thyme for the lamb to chew on, a Simpson-type upper lip resulted. But I forged on and created diversions to minimize those flaws – a mixed bed of parsley and thyme, a red ribbon and a grease-free flag
The butter lamb was only out of the refrigerator and in its place of honor on the dinner table for an hour when tragedy struck. I looked over that the lamb’s face has fallen off. Luckily it landed clove side up in the parsley so I was able to retrieve it and stick it back on. It was even less attractive than what you see here and far less symmetrical.
I am going to have to step up my game next year.