Lamb Rack

April 9, 2007 by seanbrock

we cook this with marjoram, thyme, really good olive oil, grains of paradise, juniper, allspice, green sczechuan peppercorns, tasmanian peppercorns, and fennel pollen…..this cooks for several hours at 49 degrees C…..it is then finished on the plancha and served with huckleberries, local spinach and a cauliflower blanket
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