Delicious, clean flavours and so easy to make.
The lamb was 2 fillets (cut from the inside of the racks) stuffed with
dried apricots and trussed.
Seared in a hot pan to colour on all sides then roasted till medium
rare.
Served with mash & sauteed spinach and drizzled with a balsamic
reduction.
1 comment:
Wow - that's not home cooking! Very impressive!
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