130589 crown lamb rack with green herb couscous Recipes

water, uncooked couscous, lamb loin chops, trimmed, salt, black pepper, divided, plain fat-free yogurt, chopped fresh parsley, chopped fresh mint, chopped fresh basil, honey

coarse salt, ground black pepper, dried oregano, garlic powder, rib racks of lamb (each rack about 1 1/2 to 1 3/4 lb), each rack cut into 4 double chops, greek potatoes with lemon vinaigrette, lemon wedges

rib ) lamb roasts (1 1/2 lb each), frenched, salt, pepper, vegetable oil, fresh breadcrumbs, minced fresh flat-leaf parsley, minced fresh rosemary, salt, pepper, garlic cloves, minced, mayonnaise, dijon mustard, garnish: fresh rosemary

fish sauce, garlic cloves, crushed, sweet chili sauce, fresh mint, chopped, peanut oil, frenched lamb racks , 4 cutlets on each, palm sugar, grated, peanut oil, rice vinegar, lime , juice and zest of, fish sauce, red chilies, seeded, thinly sliced, spring onions , sliced on diagonal, fresh mint, roughly chopped

lamb racks , frenched, garlic cloves, crushed, cm ginger, grated, sesame seeds, toasted, sugar, light soy sauce, sesame oil, beef stock, sesame oil, tahini

lamb fillets, curry powder, water, couscous, oil, diced cucumber, chopped spring onion (shallots), chopped fresh mint, lemon , juice of (only), mango chutney, salt and pepper, to taste, mint (to garnish ) (optional)

bone) lamb racks, olive oil, dijon mustard, chopped fresh basil, chopped fresh thyme, chopped fresh oregano, salt and pepper, potatoes , recipe follows, port wine demi-glace , recipe follows

green zucchini, diced, yellow zucchini, diced, japanese eggplants, diced, yellow bell peppers, diced, red bell peppers, diced, olive oil, chopped garlic, brown onion, diced, tomatoes, peeled, seeded and diced, tomato paste, rib ) lamb racks, fat trimmed, skin removed, lamb stock, butter, chopped fresh tarragon, chopped parsley, chopped basil

rib ) frenched racks of lamb (each rack 1 1/2 lb), trimmed and brought to room temperature, kosher salt, black pepper, peanut oil, unsalted butter, fresh thyme or rosemary sprigs, roasted savoy cabbage with raisins, cauliflower puree, date puree

frenched racks of lamb (each about 1 1/2 lb), shallot, drained green peppercorns in brine, unsalted butter, dry red wine

olive oil, lamb neck bones, shallot, minced, chicken stock or canned low-salt chicken broth, red wine vinegar, dry white wine, red currant jelly, butter, room temperature, all purpose flour, lamb racks, minced fresh thyme

merlot or 2 cups other red wine, fresh cherries, pitted (i have very successfully substituted bottled morello cherries), garlic, chopped, shallot, chopped, lamb stock or 4 cups chicken stock, unsalted butter, salt & freshly ground black pepper, merlot, good quality balsamic vinegar, shallot, chopped, garlic, chopped, lamb racks , excess fat trimmed and bones frenched (1 1/2 to 2 lbs. each), salt & freshly ground black pepper, extra virgin olive oil, rosemary sprig, for garnish

head garlic, butter, lamb racks, 8 chops each, dijon mustard, fresh rosemary, fresh thyme, fresh parsley, chopped, fresh breadcrumb, extra virgin olive oil, salt and pepper, red wine, vinegar or 1 tbsp sherry wine or 1 tbsp apple cider, sugar, chicken stock, unsalted butter, fresh parsley, chopped

racks of lamb , with 8 cutlets each, olive oil, basil leaves, chopped coarsely, garlic cloves, crushed, grainy mustard (or more if you prefer ), olive oil, brown onion, diced, garlic clove, crushed, dry white wine, chicken stock cube, cream (can be light), basil, chopped coarsely, cornflour , to thicken

lamb racks , frenched, cranberry juice, red wine, cranberries, fresh rosemary, olive oil, salt & freshly ground black pepper, to taste, pure wild rice, sliced almonds, chopped fresh oregano leaves, orange , juice and zest of

lamb racks, cleaned and frenched, see cook s note, salt and pepper, suggestion : roasted jerusalem artichoke and salsify ragout, mushroom cream sauce, recipes follow, special equipment : an ovenproof skillet

dried morel mushrooms (optional), shallots (3/4 to 1 in. wide ), rack of lamb (about 2 lb., rib ends trimmed and backbone removed or cracked), balsamic vinegar, madeira or dry sherry, butter or olive oil, watercress, rinsed and crisped, salt and pepper

lamb racks, olive oil, salt and pepper, chopped thyme, spinach, butter, chopped shallots, garlic clove, chopped, sheets phyllo, prosciutto, lamb stock , recipe follows, lamb bones, onion, carrot, bouquet garni, water, salt and freshly ground black pepper