Roast Rack of Lamb with Crushed Potatoes and Caramelised Garlic

April 18th, 2007

Rack of Lamb 1

This recipe from ‘Rick Stein’s French Odyssey’ is fabulous for tender, succulent spring lamb. The caramlised garlic is mild enough to not overpower yet strong enough to give a complimentary kick to the dish.

Caramalised Garlic

I’m sure there are a million other users for this delicious garlic; served with chicken, over roasted vegetables, spooned over salad or perhaps even spread on thick, crusty bread.

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