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| Lamb - Carre d'Agneau |
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| A variation on the ever-popular rack of lamb. |
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| This is a variation on the ever-popular rack of lamb. It is well known that the rack is possibly the very best of all lamb cuts and this recipe uses the lean continental trim combined with a home-made pesto and pine nut stuffing. We can do a number of other stuffings according to your preference. |
Cooking GuidelinesPreheat the oven to Gas Mark 5, 190°C, 375°F. 20/25 mins to the lb/450g. This product usually takes 40 minutes according to taste. |
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