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Posts Tagged ‘Honey and thyme sauce with rack of lamb’

A simple but decilious romantic meal.   Serves 2 – if serving more double or triple the recipe.  A few hints to start:

  1. Prepare the polenta 1 hour before you cook the lamb and cool in the refrigerator.
  2. Before begin the lamb, begin frying the polenta on med-low heat; brown on each side.
  3. Place the beef or veal stock on med heat in a pan to reduce.  You want to reduce the stock to concentrate the flavors but watch that you don’t lose too much to evaporation – you will need a minimum of 2/3 cup for this recipe.
  4. Create the crust before you sear the lamb.

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