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Pink rack of lamb

TOPIC: Pink rack of lamb

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#21769

JK2006

Pink rack of lamb 16 Years, 8 Months ago

sweet and succulent (20 mins at 200) with fresh mint sauce, roast potatoes (40 mins) in olive oil, spears of baby asparagus in French butter, ice cold sparkling mineral water - after a starter avocado pear with sweet chili vinaigrette and chilled Clamato Juice with a large splash of Worchestershire Sauce.

Paradise!

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#21774

Mart

Re:Pink rack of lamb 16 Years, 8 Months ago
Fillet steak, with fresh fig and goats cheese salad washed down with blueberry juice of which there is a glut this year, also due to global warming. Enter code here Please note: although no board code and smiley buttons are shown, they are still usable.

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#21934

Solihull Exile

Re:Pink rack of lamb 16 Years, 8 Months ago

I generally go for overcooked on lamb,so anyway tried your lamb idea,and it works great:P
Usually reserve pink for beef,but now this opens up another option.
Some nice recipies at the moment JK,good to see some new ideas.I may just have to post some local Ukraine recipies...well time permitting.

Thanks Tim

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#21935

Tipsheet2002

Re:Pink rack of lamb 16 Years, 8 Months ago
I remember when you cooked us a duck from Balducci's that turned out pink and almost killed us. Those were the days. Enter code here Please note: although no board code and smiley buttons are shown, they are still usable.

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#21936

JK2006

Re:Pink rack of lamb 16 Years, 8 Months ago
Nothing wrong with pink duck; that's the way (uh huh uh huh) I like it! Enter code here Please note: although no board code and smiley buttons are shown, they are still usable.

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#21937

Mart

Re:Pink rack of lamb 16 Years, 8 Months ago

My way with duck is to roast the breasy in honey and flash fry the slice still leaving them pink.(I think I posted that before)

Food book of the week though is "Street Food" by Tom Kine. A great read for the foodie traveller.
I used his pork in lettuce recipe last night, to celebrate the GCSE results in abundance here.

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