I've now made roast rack of lamb for the second time, and it turned out darned good yet again.
The lamb cooked up just exactly right. Look at how nicely browned on the outside it is, and deliciously pink inside. To go with it, I made the madeira and stilton sauce again, with directions coming from the good folks at More Than Gourmet. Added on were steamed broccoli and baked sweet potatoes.
Turns out rack of lamb prepared this way is not only reasonably simple, it also feels kind of fool-proof. I was very happy with the results for our crew of dinner eaters on this Sunday night.
"Garlic-Crusted Roast Rack of Lamb," Food & Wine, April 2011, p. 148.
"Madeira & Stilton Sauce," from More Than Gourmet recipe collection online.
No comments:
Post a Comment