Roast Rack of Lamb with Crushed Potatoes and Caramelised Garlic
This recipe from ‘Rick Stein's French Odyssey’ is fabulous for tender, succulent spring lamb. The caramlised garlic is mild enough to not overpower yet strong enough to give a complimentary kick to the dish.
I’m sure there are a million other users for this delicious garlic; served with chicken, over roasted vegetables, spooned over salad or perhaps even spread on thick, crusty bread.
5 comments:
I love Rack of Lamb. Amazingly it's quite versatile isn't it? I like to cut it into thick chops and then coat it in herbs and panko. Lightly browned so that it is still quite pink inside, it's just lovely. That garlic looks really tasty as well!
Oh I cannot let my husband see this. Another delicious lamb recipes, he will be bugging me for this soon. Looks scrumptious.
drool! I want to mash up that garlic and (after putting some on that crusty bread) mix it into some mashed potatoes.
Wow that's a pretty big eye on that rack of lamb Julia, even after the inevitable "shrinkage" from the cooking process. Where did you get the rack from? It looks like it's ready to melt in the mouth
It was fantastic Trig. We've found a really good butcher who sells his produce direct from his farm. He's based in Rochester but is mobile and goes to our local farm shop on a Friday and Saturday. Check out www.courtfarm.org
Rob actually bought that rack of lamb and very pleased I was too!
Post a Comment