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As mentioned in the previous post we decided to try out our Daregal fresh frozen herbs on a Rack of Lamb. This application really allowed the herbs to shine. The recipe we used was super simple to prepare and downright delicious.
Filed under: Main Dish, RECIPES | Tagged: cooking, food, Gourmet magazine, lamb chops, Rack of Lamb with Caramelized Shallot and Thyme Crust, RECIPES |
Bay Area Foodie 
Looks yummy
I think you should make this next time the shims come over! and bread pudding! 🙂
Made this last night. It was delish thanks!