Rack of Spring Lamb with Roasted Garlic

For this recipe, you (or your butcher) must first "french" the racks: Trim off 2 inches of fat and membrane between the ribs to expose the tips of the bones, then cut through the backbone between the ribs to make carving easier. Fresh spring vegetables, such as asparagus, baby carrots and new potatoes, make a delicious accompaniment.
Average Customer Rating:
5 out of 5
5
 out of 
5
 (1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Rack of Spring Lamb with Roasted Garlic
Review 1 for Rack of Spring Lamb with Roasted Garlic
5 out of 5
5 out of 5
EdnaVN
Century City, CA
April 30, 2010
Would You Recommend? Yes
+1point
1of 1found this review helpful.
Share this Review:
Facebook Twitter
Thank you! You have successfully submitted a comment for this review.
Easy to make for every occasion
April 30, 2010
I made this recipe and it is just devine and elegant to serve. I made this at home over and over again. It very easy and taste really good!