Oven Baked Rack of Lamb (Other option: Seafood Linguini)
One of the main reasons I hardly choose lamb over any other meat is because of its distinctive taste and smell and also because most of the times when I’ve ordered it, it turned out being a little chewy. But this particular dish was a real eye-opener as the meat was extremely tender and it almost felt as if I was eating chicken (nope, I’m not exaggerating!). It was served with mash potatoes that were extra creamy and smooth and black pepper sauce, which complemented the meat very well. Yup, I’m glad I didn’t go for the safer option, which was linguini although that looked extremely tempting as well.