Medium rare rack of lamb, mash with garlic herb goat cheese, roasted brussels and carrots with toasted pecans and cranberries, and topped with a red wine sauce (not pictured).
For the non-meat eaters, I made a mushroom, leek, and camembert galette.
Honestly, the Gallette wasy favorite. Not a serious eats recipe though, only the lamb.
by WellFuckYourDolphin
2 Comments
That looks great! (Link for the galette recipe?)
No offense to Kenji’s rack of lamb, but the classic way of doing it — searing the rack, then coating with mustard, then seasoned breadcrumbs, then cooking till med rare with a crispy crust (with a pretty big gradient in doneness) — is perfect as is.
Looks great!