Tuesday, April 27, 2010

Rack of Lamb Encrusted with Parmesan Cheese

I've had this before and it wasn't that great.

I think the difference this time was that I made my own breadcrumbs (not hard) and seasoned (ie salted) it properly prior to putting it in the oven.

It was fabulous, and so simple. I served it with a salad (tomatoes and lettuce + vinaigrette) and Alice Water's superb potato gratin. Certainly something you could proudly serve to anyone.

This is from Every Night Italian.

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