Herb Crusted Rack of Lamb
April 10th, 2006 at 12:38pm
We’re celebrating lamb this month at The Gilded Fork, so there’s no reason not to make a traditional lamb for Easter, Passover, or for a Spring celebration!
My Herb Crusted Rack of Lamb with Garlic Smashed Potatoes and Balsamic Reduction is today’s featured recipe.
This is an easy yet impressive preparation, so your guests will be wowed, and you’ll keep your sanity while preparing it. Enjoy!
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Mark C. Tafoya is a personal chef in New York City. He is also a world traveler and self-taught gourmand. He is a graduate of Yale University, worked as an actor for 10 years, both On and Off Broadway, and in independent films. His love of travel and food has taken him around the world. He hopes to share his love of world cuisine with you!
