Grilled racks of lamb, frenched, with a supremely tasty whole-grain mustard and apricot glaze from the folks at Cline Cellars in Sonoma.
rack of lamb
Local Lamb from the Lone Star State
You really can’t lose with lamb! A staple of the Mediterranean diet, locally-sourced lamb products are a lean, heart-healthy option for meals with virtually no carbs…
The Romance of Cortona and Tuscany
Life at Villa Laura or Bramasole (for all you romantics, me included) was amazing! Our surreal week in this beautiful place, with a view out every window, wasn’t long enough. Having seen the movie Under the Tuscan Sun and read the book, I was eager to actually experience the village of Cortona where much of the action takes place…
Pan Roasted Colorado Lamb Chanterelle & Black Trumpet Mushrooms, Fava Beans, Garlic & Truffle Jus
I had this delicious lamb dish at Olivette’s, the wonderful restaurant at The Houstonian. It is spectacular, and Chef Jeffery Everts agreed to show me how to prepare the beautiful presentation.He also shared the recipe.
Pan Roasted Colorado Lamb
Method: Preheat an oven to 425 degrees F. -Divide the rack of lamb into three, with 3 bones for each. -Take 2 bones out of each set and leave the other bone intact. -Mix the garlic and herbs with the olive oil with a pinch of salt and pepper. -Rub the herb mixture under the […]
