My attempt to teach myself Italian cooking by working my way through Essentials of Classic Italian Cooking by Marcella Hazan
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.
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