Rack of lamb with homemade pommes frites

The local tradition is to cook lamb until hard as a shoe sole, but I am yet to submit. The rack was cooked with garlic and rosemary at 180 degrees for 16 minutes until pink in the centre (I was going to make a burlesque joke here but it's not very funny, excessively dirty and probably only works in Swedish so never mind).

They call the pommes frites "chips" here; not sure if this is a misunderstanding or reluctance to acknowledge that anything good can be French. Fries have an undeserved reputation for being fat and unhealthy. They are probably not particularly healthy but nor are they that bad, and if you make your own ones you don't need to add any fat at all, just cut them up, soak them, squeeze out the liquid and starch and bake in the oven for half an hour or so at as high a temperature as you dare.

The presentation is made up with beetroot from yesterday and some mozzarella because, well, why not?

Eat in front of your TV enjoying a recording of Liège-Bastogne-Liège or a cycle race of your choice.

Hash browns, eggs over easy and hamburgers

The secret to good hash browns (not to be confused with the famous Dutch patisse) is to eliminate the starch from the potatoes. To this end I soak the potatoes (after grating them ldo) for half an hour or so and then squeeze them with a Spätzle Press. You can probably do away with the soaking if you don't own a suitable bowl.

Eggs, meat and potatoes all organic and purchased directly from the farm.

Serve hot wearing a Stetson.