Having this great rack of lamb from my pals at redborne school farm..
Then after deciding that I had not played with my food enough..
Trimmed some more..
Maybe a little too much! Yet that’s cool.. Seared off ..
And it was expertly brushed with whole grain French mustard and coated in parsley thyme and crumbs..
The foil is to protect the bones..
It cooks in the time that it takes to boil the spuds ..
They are delicious as they are the new seasons.. Not long outta the ground!
The lamb in the oven for thirteen minutes..
Then rested ( the lamb not me!)..
While the sauces were made..
A chimichurri made from this monster..
And another salsa Verde type ..
With the rest of the coriander.. Anchovies, capers, wild chives, and sundried tomatoes.. A few seasonings also..
I gotta say it was superb… Like really tasty.. And I don’t do the shishies as you know!
All served up.. With buttered fine French green beans and peas..
A great supper with the only complaint being that there was not enough meat…
I agree ..
I did make a loaf of bread too though… Pretty happy with that..
Categories: Dinners/Suppers, Lambs, previous posts, Recipes
I do miss British new potatoes with a scrape-able papery skin. I’ve never see those in the US
LikeLiked by 1 person
That’s very sad! You might just have to grow them?