Rack of lamb with parsley. A classic French recipe that is savory and delicious. Tender roasted meat cooked to perfection in ...

An average of 5.0 out of 5 stars from 1 rating The rack is one of the most expensive cuts of lamb, but the meat is ... Racks are usually sold French-trimmed, which means that the fat is neatly ...

Boulangère potatoes: Cut each potato into 1½-inch slices and punch out circles with a 2-inch-round cutter. Rinse the disks under cold running water to wash off any excess starch. Pat dry with ...

Place the racks of lamb in a roasting pan, and, using a brush, coat the lamb with the marinade. Cover and place in the refrigerator to marinate for at least 2 hours (up to 24 hours), brushing ...

A French cutlet refers to a particular way of cutting the meat. We are probably most familiar with lamb cut this way. If you imagine a rack of lamb cut into slices, so each portion has its own ...

I am a novice cook and this is the most complicated recipe I have created and attempted ... of my favourite flavours. I used a french trimmed lamb rack with 8 cutlets.