Sunday, February 20, 2011

Rack of lamb with mint

Well we have eaten well today. Risotto for lunch, rack of lamb with mint and garlic for dinner (along with a nice salad). This is from Giulano Hazan's How to Cook Italian.

The surprise was the juices on the roasting tray which were utterly delicious. I cooked it for 40 minutes at 220 degrees. Total prep time was about 5 minutes.

This one will be back.

No comments:

Post a Comment