Lamb: 3 ways

In this class I prepared lamb three ways: roasted lamb saddle, bone-in rack and sautéed kidney accompanied by eggplant caviar and a roasted red pepper coulis

Agneau en trois façons, caviar d’aubergine, coulis de poivrons rouges

Lamb saddle, rack and kidney in three ways, eggplant puree and red pepper coulis

Herb-crusted rack of lamb

Rack of lamb with herb breadcrumb crust and finely-diced sweated egetables

Carré d’agneau avec ratatouille

November 21st, 2016