It’s a calm, early August day when I drive up the rutted dirt road that leads to C Lazy U Ranch. The 102-year-old luxury guest ranch is the last stop on a 10-day road trip around western Colorado. My husband and I slow to a stop in front of the reddish-brown barn. Some of the ranch’s 200 horses are nibbling bites of hay and grass from rows of troughs. Guests amble by, their cowboy boots kicking up tiny swirls of dust. The sky is perfectly clear,.
We decided to take a look at the seltzers, sangrias and other concoctions that are competing for your summer attention. Roll up the sleeves for warmer weather there is a lot to digest.
1/3 cup roasted almonds
½ cup extra-virgin olive oil, plus 1 tablespoon
Kosher salt, to taste
1 California rack of lamb, 6–8 bones, cleaned
Directions for Grilled Rack of California Lamb
Prepare gas or charcoal grill for indirect grilling. Keep one side of grill hot.
To make pesto, add collard greens, garlic, Parmesan, lemon juice and zest, almonds, ½ cup olive oil and 2 tablespoons warm water to food processer. Blend until combined. Season with salt and pepper, to taste. Set aside half of pesto for serving.
Season rack of lamb with salt and pepper, and drizzle with remaining olive oil. Place lamb, meat side down, on hot part of grill. Cook until meat is well marked, about 2 minutes. Flip and cook until bone side is well browned, about 4 minutes. Move lamb, bone side down, to cooler side of grill. Brush with half of pesto. Close grill lid and cook to desired temperature, about 10–15 minutes for medium-rare (145˚F on probe thermometer).