Thursday, March 18, 2010

Herb crusted rack of lamb

Inspired by a recipe that came with my Weber gas grill... We've cooked
this numerous times and it is definitely in the top ten.

Sear it, cover with Dijon mustard, roll in Italian bread crumbs/
Rosemary garlic seasoning, drizzle with evoo & minced garlic mix, then
grill to medium rare.

Served with arugula. Mixed 3 parts olive oil with 1 part balsamic vinegar (get the good stuff).

1 comment:

  1. Troy needs to become a "follower". He's making your bacon-wrapped scallops tonight. I'm not a fan of seafood...but come on, it's wrapped in bacon.

    By the way, congrats!!