date:Apr 02, 2013
We traditionally have ham for Easter dinner, but Id like to switch it up this year. What recipes would you recommend?
This roast rack of lamb is dead simple and utterly delicious. Although we call for the rack to be frenched (to remove the meat from the rib bones), I also like to keep all the meat on the ribs. Its an expensive cut, so you may as well get all the meat that comes with it. Its very tasty, fatty, lovely meat.
Would you use the same approach for rack of veal?
Oh yes! I love veal a