Thursday, April 1, 2010

Whole Grain Encrusted Roasted Rack of Lamb with Hariot Vert and Fingerling Potatoes- March 29, 2010

I again neglected to photograph my husband "frenching" the lamb, which is almost an art. He trims it so the bone is exposed and the fat is gone, leaving little fat and making it very easy to eat. Tonight he topped it with whole grain mustard after pan searing it and roasted. I added haricot vert (green beans) that were very thin that I just steamed lightly and added some shallots to. We also had steamed fingerling potatoes, cooked similarly to the haricot vert, but I used chicken broth.

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