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1/4 Photos of Simple Rack of Lamb
I learned this at a French cuisine class. It's so simple, no marinating, no rubbing, but it's very good. The chef says not to trim the fat because it cooks the spices sprinkled onto it and the oil will drip down and flavor the lamb, and possibly the vegetables baking underneath. The zucchini and tomato stack that he made also in the class, was there to catch the juices. (see my other recipe page)
lamb ch ...
Units: US | Metric
Serving Size: 1 (8 g)
Servings Per Recipe: 2
The following items or measurements are not included:
racks of lamb