rack of lamb recipes
Rack of lamb is a cut taken from along the spine of the lamb and includes the ribs. Often sold whole, it is then cut into chops of individual portions of 3-4 ribs.
Rump of lamb with a rosemary, garlic and parsley crust served with silky olive oil mashed potatoes and baby vegetables.
Rack of lamb cooked with garlic and rosemary served with courgettes, spring onions, fennel, broad beans and a red pepper sauce.
Rack of lamb coated with rosemary breadcrumbs served on a bed of Provencal vegetables with mini fondant potatoes and a basil and anchovy dressing.
Rack of lamb with a lemon and black olive sauce served on a bed of green beans and cherry tomatoes.
Rack of lamb cooked with preserved lemon and thyme and served with aubergine and red pepper
A delicious lamb dish cooked with a herb crust and served with pommes maxin, green beans and a red wine jus.
Tender rack of lamb served with gratin dauphinoise, green beans and red wine sauce.
Perfectly cooked rack of lamb served with a home made salsa verde and oven baked aubergine Parmiggiana.
Rack of lamb with a fresh herb and hazelnut crust served with Provencal vegetables and olive oil.
Spring lamb cutlets coated in white pepper and wasabi served on a bed of noodles, shitake mushrooms and sprouting broccoli. Finished with a drizzle of soy sauce and sweet mirin.